<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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Sensory and nutritional evaluation of beverages developed using malted ragi (Eleusine coracana) [PDF]
, 2018 Five milk based beverages were developed by supplementing malted ragi and were organoleptically evaluated for sensory attributes by semi-trained panel of 10 judges.
Bansal, Megha, Kaur, Navjot
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The sensory acceptance of fibre-enriched cereal foods:a meta-analysis [PDF]
, 2015 Improved understanding of the sensory responses to fibre fortification may assist manufacturers and health promotion efforts. The effects of fibre fortification (or modified ingredients) on sensory acceptability of baked cereal foods (bread, cookies ...
Brennan, Charles S. +3 more
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Consumption of animal-source protein is associated with improved height-for-age z scores in rural Malawian children aged 12–36 months [PDF]
, 2019 Linear growth faltering, caused by insufficient diet, recurrent infections and environmental enteric dysfunction (EED), continues to plague young children in low- and middle-income countries (LMICs).
Agapova, Sophia E +7 more
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Quality evaluation of snack produced from black pepper (Piper nigrum L.), plantain (Musa paradisiaca L.) and tigernut (Cyperus esculentus L.) flour blends [PDF]
, 2019 Open Access Journal; just-acceptedChinchin has been identified to be one the favoured food items and a much-relished pastry which has been eaten as dessert or snack.
Adebowale, A.A. +4 more
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Feasibility Study for Production of Green Banana Flour in a Spray Dryer
Chemical Engineering Transactions, 2013 The green banana biomass is a component that can be industrially applied to a wide variety of foods because don’t interfere in the sensory attributes of others ingredients and has functional properties, especially the presence of resistant starch. This use can be expanded if this product be produced in powder form.
Ricardo Oi +3 more
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Physical, barrier, and antioxidant properties of pea starch-guar gum biocomposite edible films by Incorporation of natural plant extracts [PDF]
, 2017 Active food packaging based on pea starch and guar gum (PSGG) films containing natural antioxidants (NAs) was developed. Four kinds of NAs (epigallocatechin gallate (EGCG), blueberry ash (BBA) fruit extract, macadamia (MAC) peel extract, and banana (BAN)
Chockchaisawasdee, Suwimol +5 more
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Extraction of anthocyanins and total phenolic compounds from açai (euterpe oleracea mart.) using an experimental design methodology. part 1: Pressurized liquid extraction [PDF]
, 2020 Currently, açai is one of the most important fruits present in the world. Several studies have demonstrated its high content in phenolic compounds and anthocyanins.
Aliaño González, María José +7 more
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Effect of Citric Acid and Brine Pre-Treatment on Deodorization of Green Banana Flour
NAJFNRBackground: Green banana flour (GBF) is a nutrient-dense ingredient, rich in resistant starch, fiber, and bioactive compounds, making it particularly suitable for gluten-free products.
Patrick Ngwenyama, Shallon Goto
doaj +1 more source
Addition of green banana flour to instant noodles: rheological and technological properties [PDF]
Ciência e Agrotecnologia, 2011 Nowadays, there is considerable concern about the consumption of high fat and low fiber foods. The objective was to develop instant noodles (IN) with functional properties by adding 10% green banana flour (GBF), and determine the effect of this on the dough rheological properties. Noodles were obtained through sheeting, steaming and frying process. The
Vernaza, Maria Gabriela +2 more
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