The Physicochemical and Rheological Properties of Green Banana Flour–Wheat Flour Bread Substitutions [PDF]
PlantsFunctional 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.
Yasmeen M. Bashmil +5 more
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Design of an anti-inflammatory diet (ITIS diet) for patients with rheumatoid arthritis. [PDF]
, 2020 Background:Rheumatoid arthritis (RA) is a chronic systemic autoimmune disease that affects synovial joints, leading to inflammation, joint destruction, loss of function, and disability.
Agustín-Perez, Meritxall +6 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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Mechanically fractionated flour isolated from green plantains (M. cavendishii var. nanica) as a tool to increase the dietary fiber and phytochemical bioactivity of layer and sponge cakes [PDF]
, 2017 This article describes the effect of mechanically fractionated flours from green bananas on the nutritional, physical and sensory attributes of two types of cakes (sponge and layer).
Gómez Pallarés, Manuel +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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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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Quality and Technological Properties of Gluten-Free Biscuits Made with Pachyrhizus ahipa Flour as a Novel Ingredient [PDF]
, 2017 The development of gluten-free foodstuffs with high nutritional quality components is an important objective to achieve. Pachyrhizus ahipa is one of the few leguminous species that produce edible tuberous roots with high nutritional value.
Doporto, María Cecilia +3 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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<b>Technological use of green banana and birdseed flour in preparing cookies [PDF]
Acta Scientiarum. Technology, 2015 Cookies made up of flour containing unripe banana and birdseed were developed and characterized by centesimal composition, microbiological quality, color by CIE L * , a * and b * system and sensory acceptance. Two formulations of cookies (F1 and F2) with different amounts of mixed flour (@ 6.0 and 8.0 g 100 g -1 , respectively) were designed.
Sotiles, Anne Raquel +4 more
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