Results 71 to 80 of about 3,909 (191)
Methods for assessing quality characteristics of non-grain starch staples. (Part 2. Field Methods.) [PDF]
, 1996 This manual sets out in a four-part publication the main methods necessary to evaluate the quality characteristics of nongrain starch staple (NGSS) food crops (cassava, sweet potato, banana, plantain, yam and cocoyam) and their processed products.
Bainbridge, Z. +3 more
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Development and sensory acceptance of products manufactured with green banana flour
, 2022 The present work aimed to develop, to make sensory evaluation and to investigate the purchase intention of bakery products based on green banana flour. This is a descriptive study of a qualitative-quantitative approach, in which three different products (bread, cookie and cake) based on green banana flour, were tested through sensory assessment ...
Medeiros, Angela de Fatima da Costa +3 more
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Development of Vegetable Seeds Incorporated Cookies: Nutrient Composition, Functional Properties, Mineral Analysis and Sensory Evaluation [PDF]
, 2018 Jackfruit and Okra are popular fruit crops grown in India. The seeds are the by-product obtained during the processing of these crops. Jackfruit seed possess disposal problem if not handled properly.
Sahai, M. M. (Ms)
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Development and characterization of gluten-free noodles from whole rice flour and green banana flour
Journal of Agroalimentary Processes and TechnologiesThe food industry is constantly seeking to identify and valorise new natural and sustainable sources, such as plant powders and unconventional flours, as alternatives to traditional flours. The objective of this study was to evaluate the nutritional potential of green banana flour (GBF) to develop and optimize a gluten-free noodle assortment with ...
Daniela Stoin +6 more
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LWT, 2019 Abstract Banana and plantain offer larger scope in the preparation of designer foods with enriched functional constituents. The study was targeted to investigate the functional and structural differences between different genome groups of banana and its influence on functional characteristics and chemical constituents.
P. Suresh Kumar +3 more
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Application of green banana flour for partial substitution of wheat flour in sliced bread
Semina: Ciências Agrárias, 2018 The objective of this work was to develop a sliced bread product with green banana flour in order to obtain high resistant starch content and good acceptance. Four bread formulations were studied, at concentrations of 0% (control), 15%, 20% and 25% green banana flour (Terra Maranhão variety).
Eliseth de Souza Viana +3 more
openaire +1 more source
Sustainable Food TechnologyHerein, we investigate raw banana flours derived from unexploited cultivars in Southern India, focusing on their nutritional profile, physicochemical characteristics, and hypoglycemic effects. The findings show that the flours are promising functional foods, providing nutrition and health benefits.
V. S. Shini +3 more
openaire +2 more sources
Developing a synbiotic fermented milk using probiotic bacteria and organic green banana flour
Journal of Functional Foods, 2017 The addition of organic green banana flour (GBF, 0%, 1%, 3%, or 5% w/v) on the quality parameters of fermented milk was investigated (21 days/5 °C). Suitable viability of lactic and probiotic cultures (>6 log CFU/g) and resistant starch level (3.01–10.29 g/100 g) were observed.
A.L.D. Batista +14 more
openaire +2 more sources
Bananas: The Spread of a Tropical Forest Fruit as an Agricultural Staple [PDF]
, 2015 The banana (Musa) is one of the world’s most important crops and the most valuable fruit in the global market. In the search for varieties that are more pest- and disease-resistant plant breeders are increasingly looking to the wild progenitors,—as ...
Castillo, Cristina, Fuller, Dorian
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