Results 31 to 40 of about 3,909 (191)

Effect of Citric Acid and Brine Pre-Treatment on Deodorization of Green Banana Flour

NAJFNR
Background: 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

Mechanical and thermal properties of oil palm wood sawdust reinforced post-consumer polyethylene composites [PDF]

, 2012
Post-consumer recycled high-density polyethylene (PCR-HDPE) composites reinforced with 30, 40, and 50% of oil palm wood sawdust (OWS) were prepared by compression moulding. The effects of the OWS content and the moulding temperature on the flexural and
Thanate, Ratanawilai
core   +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, Gularte, Márcia Arocha, Chang, Yoon Kil   +2 more
openaire   +3 more sources

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., Grigor, John M., Hutchings, Scott C., Rowlands, David S.   +3 more
core   +3 more sources

Dietary and biomarker‐guided strategies as supportive measures in the fragile X syndrome

Food Biomacromolecules, EarlyView.
Abstract The fragile X syndrome (FXS) is an inherited neurodevelopmental disorder that primarily affects males, often resulting in an IQ below 55, while about two‐thirds of females also experience intellectual disability. Physical features may include an elongated face, prominent ears, finger joint laxity, and enlarged testes in males.
Jailan E. El Halawani, Reem R. AlOlaby
wiley   +1 more source

Functional properties and in vitro starch digestibility of infrared‐treated (micronized) green banana flour

Journal of the Science of Food and Agriculture, 2022
AbstractBACKGROUNDThe consumption of green banana flour (GBF) products has been linked to reduced glycemic index (GI) and low risk of type 2 diabetes and obesity. The purpose of this study was to investigate the effect of micronization (high‐intensity infrared heating method) on the molecular, microstructure and in vitro starch digestibility of five ...
Minenhle Khoza, Eugenie Kayitesi, Bhekisisa C Dlamini   +2 more
openaire   +3 more sources

Characterisation of bananas and cooking bananas cultivated in Colombia : Morphological, physicochemical and functional differentiation between genetic groups, consumption patterns and preferences [PDF]

, 2009
The morphological and physicochemical characteristics of 23 varieties cultivated in Colombia were assessed. The study permitted to describe the phenotypic diversity and the heterogeneity within-bunches and within-hands of 47 plants.
Diaz, Alberto, Dufour, Dominique, Fernandez, Alejandro, Gibert, Olivier, Giraldo, Andrés, Gonzalez, Alonso, Pain, Jean Pierre, Reynes, Max, Sanchez, Teresa   +8 more
core  

Comparison of physicochemical, rheological, and digestibility properties of starch isolated from plantain (Musa paradisiaca) using different methods

Food Biomacromolecules, EarlyView.
Abstract The present work aimed to evaluate the effect of different isolation methods (distilled water, sodium hydroxide, and potassium metabisulfite) on the properties of plantain starch and compared with flour. It was hypothesized that chemical steeping enhanced yield, techno‐functional properties, and resistant starch without disrupting native ...
Tanvir Ahmed Laskar, Bharati Kumari, Raksha Rani, Nandan Sit   +3 more
wiley   +1 more source

Physicochemical and Nutritional Characterization of Green Banana Flour from Discarded Cavendish Bananas

Sustainability
Fifteen percent of harvested bananas are discarded daily in the Canary Islands at packing houses because of marketing standards, mainly based on their appearance, or are retired to avoid falls in the market price of bananas. This discarded fruit is an environmental issue, and green banana flour (GBF) is an interesting management alternative for it.
Mercedes Martín Lorenzo, Ana Piedra-Buena Díaz, Carlos Díaz Romero, Elena M. Rodríguez-Rodríguez, M. Gloria Lobo   +4 more
openaire   +2 more sources

Manufacturing of Cowpea (Vigna unguiculata) based infant flour to fight child malnutrition in the Boeny Region, Madagascar

Revue des Sciences de la Santé
Child malnutrition is a major health and socio-economic challenge in Madagascar, with a rate exceeding the emergency threshold in certain areas like the Boeny Region.
Marie Anita RANDRIAMIHAJA VOHANGY, Alphonsine MBOTY REZIKY, Colette ASHANDE MASENGO, Baholy ROBIJAONA RAHELIVOLOLONIAINA, Jean Marie RAZAFINDRAJAONA   +4 more
doaj   +1 more source