Results 81 to 90 of about 3,816 (191)
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
Gluten-free noodles made with non- traditional flours: nutritional and sensory characteristics [PDF]
, 2013 Los productos farináceos sin gluten son formulados con harinas y/o almidones refinados y generalmente aportan bajas cantidades de proteínas, minerales y fibra.
Bassett, Maria Natalia +3 more
core
Standardization of Gujarati Cooked Recipes and Assessment of Their Nutritive Values [PDF]
, 2011 Not ...
Rathod, Gita A.
core
Green banana flour extrusion process: Antioxidant and structural properties
Biotechnology in the Agricultural and Agroindustrial SectorUna de las alternativas viables para aprovechar el banano verde de rechazo que no cumple con los parámetros de calidad para ser exportado, consiste en transformarlo en harina, sin embargo, es necesario evaluar los cambios en las propiedades fisicoquímicas, antioxidantes y estructurales porque estos resultados son insumos importantes para dar soporte a ...
Manjarres Pinzon, Katherine +4 more
openaire +1 more source
Sensory and nutritional analysis of brownie with green banana flour
, 2018 Lo studio mirava a eseguire un'analisi sensoriale e nutrizionale del brownie ottenuto sostituendo la farina di frumento con la farina di banana verde. Lo stesso ha visto la partecipazione di 200 accademici di età superiore ai 18 anni, della Faculdade Campo Real, a Guarapuava-PR.
Matos, Mariana +3 more
openaire +1 more source
HONEY BREADS MADE WITH FLOUR OF DIFFERENT VARIETIES OF GREEN BANANA
Demetra, 2017 Objetivou-se desenvolver pães de mel com farinhas de banana verde cozida de duas variedades: prata (FBVCP) e nanicão (FBVCN), caracterizando-os física, química, físico-química e sensorialmente. As polpas de banana verde cozidas foram desidratadas em estufa ventilada a 65ºC/20 h e moídas, obtendo assim as Farinhas de Banana Verde Cozida.
Maria Cristina Jesus Freitas +3 more
openaire +1 more source
Revista Facultad Nacional de Agronomía MedellínGreen banana flour (GBF) stands out as a promising raw material for agribusiness due to its techno-functional and nutritional properties. In this study, the characterization of flour obtained from rejected green bananas (Musa acuminata AAA, cv. Cavendish) produced in the department of Magdalena, Colombia, located north of the country on the Caribbean ...
Nelly Sánchez-Mesa +4 more
openaire +1 more source
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
core