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
core +2 more sources
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
core +2 more sources
Quality attribute of plantain (Musa paradisiaca) sponge-cake supplemented with watermelon (Citrullus lanatus) rind flour [PDF]
, 2019 Open Access Journal; Published online: 07 July 2019his study is aimed at supplementing Watermelon rind flour (WF) into cakes production with Plantain Flour (PF).
Adebanjo, L.A. +3 more
core +1 more source
Total soluble solids from banana: evaluation and optimization of extraction parameters [PDF]
, 2008 Banana, an important component in the diet of the global population, is one of the most consumed fruits in the world. This fruit is also very favorable to industry processes (e.g., fermented beverages) due to its rich content on soluble solids and ...
A. Felipe +8 more
core +1 more source
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
core +2 more sources
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
openaire +2 more sources
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
core +2 more sources
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
core +1 more source
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
core +1 more source
Optimisation of the post-harvest conditions to produce chocolate aroma from jackfruit seeds [PDF]
, 2017 Jackfruit seeds are an under-utilized waste in many tropical countries. In this work, we demonstrate the potential of roasted jackfruit seeds to develop chocolate aroma.
Cabreira Ragazi, Gabriel +6 more
core +1 more source