Physicochemical Characteristics, Microstructure and Health Promoting Properties of Green Banana Flour [PDF]
Foods, 2021 This study aimed to investigate the proximate composition, mineral content, functional properties, molecular structure, in vitro starch digestibility, total phenolic content (TPC), total flavonoid content (TFC) and antioxidant activity (DPPH, FRAP) of green banana flour (GBF) cultivars grown in South Africa.
Khoza, Minenhle +2 more
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The Physicochemical and Rheological Properties of Green Banana Flour-Wheat Flour Bread Substitutions. [PDF]
Plants (Basel)Functional foods are currently receiving increasing popularity in diet modification. Green bananas contain far more dietary fiber (DF) and resistant starch (RS) than mature bananas. The potential for integrating these vital components into food, such as bread, has expanded.
Bashmil YM +5 more
europepmc +4 more sources
Physicochemical Properties of Bread Partially Substituted with Unripe Green Banana (Cavendish spp.) Flour [PDF]
Molecules, 2021 This study aimed to utilize unripe green bananas obtained from those that were graded as unacceptable for export. Bread was selected as the product model for the application of banana flour. As carbohydrates and other functional active compounds make up the main composition of green bananas, unripe banana flour (UBF) was prepared and characterized. The
Pakathip Thakaeng +2 more
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Promising green banana and plantain genotypes for making flour [PDF]
Pesquisa Agropecuária Brasileira, 2019 Abstract: The objective of this work was to characterize banana and plantain genotypes and to identify the most promising for flour production. Sixteen plantain genotypes and four banana cultivars were evaluated for dry matter content and flour yield. The obtained flours were characterized by color (L*, C*, and h*) and by moisture, total and resistant ...
Ronielli Cardoso Reis +5 more
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Obtention of esterified green banana flour with lactic acid [PDF]
Revista Brasileira de Pesquisa em Alimentos, 2015 <p>The aim of this study was to produce green banana flour, modify it through esterification with lactic acid (2.5%) at 110ºC, and utilize it as a parcial substitute of fat in bakery products. It was evaluated the percentage of lactilo formation, apparent viscosity, solubility and swelling power, paste clarity, retrogradation and specific volume ...
Mariana Oliveira +3 more
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Physicochemical properties, techno-functionality,and resistant starch of green fragrant banana flour
Songklanakarin Journal of Science and Technology (SJST), 2022 Songklanakarin Journal of Science an Technology (SJST), 44, 3, 744 ...
Kunchaporn Thawornlamlert +2 more
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The Role of Xanthan Gum and Hydroxypropyl Methylcellulose in Gluten-Free Bread: A Study of Physical Characteristics, Texture, and Nutrition. [PDF]
Food Sci NutrThis literature review investigates how effectively hydroxypropyl methylcellulose (HPMC) and xanthan gum work to enhance the texture, volume, and sensory characteristics of gluten‐free bread. The review comes to the conclusion that these hydrocolloids greatly improve bread quality, based on an analysis of 41 studies.
Fetriyuna F +4 more
europepmc +2 more sources
Chinese steamed bread fortified with green banana flour
Food Research, 2018 L'incorporation de farine de banane verte (BF) dans le pain chinois cuit à la vapeur (CSB) peut être une stratégie pour fortifier le CSB traditionnel en raison de ses avantages pour la santé.Toutefois, les aliments contenant du BF en général ont des propriétés sensorielles plus faibles affectant l'acceptabilité par les consommateurs.L' objectif de ...
Loong, C.Y.L., Wong, C.Y.H.
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Evaluation of nutritional and functional properties of plantain (Musa paradisiaca L.) and tigernut (Cyperus esculentus L.) flour blends for food formulations [PDF]
, 2017 Open Access Journal; Published online: 28 Sept 2017Some individuals are intolerant to gluten of wheat and other cereals like oats, rye and barley used for food formulations and this intolerance seriously impairs intestinal absorption.
Adebowale, A.A. +4 more
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Physical and proximate analysis of green banana cake premix flour
IOP Conference Series: Earth and Environmental Science, 2020 Abstract Green banana cake is a traditional cake from South Sulawesi, Indonesia. This cake is made from “Raja” banana wrapped in a mixture of wheat flour, rice flour, coconut milk, sugar, and food coloring. Weighing the raw material in making the dough of green banana cake takes approximately 30-45 minutes, therefore we need a green ...
A N F Rahman, M Bilang, L N Ikawati
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