Relevant bibliographies by topics / Green banana flour

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  1. Journal articles
  2. Dissertations / Theses
  3. Book chapters
  4. Conference papers

Academic literature on the topic 'Green banana flour'

Author: Grafiati
Published: 4 June 2021
Last updated: 7 February 2022

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Journal articles on the topic "Green banana flour"

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Bezerra, Carolina Vieira, Antonio Manoel da Cruz Rodrigues, Edna Regina Amante, and Luiza Helena Meller da Silva. "Nutritional potential of green banana flour obtained by drying in spouted bed." Revista Brasileira de Fruticultura 35, no. 4 (2013): 1140–46. http://dx.doi.org/10.1590/s0100-29452013000400025.

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This study evaluated the chemical composition of peeled and unpeeled green banana Cavendish (AAA) flour obtained by drying in spouted bed, aiming at adding nutritional value to food products. The bananas were sliced and crushed to obtain a paste and fed to the spouted bed dryer (12 cm height and T = 80 ºC) in order to obtain flour. The flours obtained were subjected to analysis of moisture, protein, ash, carbohydrates, total starch, resistant starch, fiber. The green banana flours, mainly unpeeled, are good sources of fiber and resistant starch with an average of 21.91g/100g and 68.02g/100g re
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Salazar, Diego, Mirari Arancibia, Lenin Calderón, María Elvira López-Caballero, and María Pilar Montero. "Underutilized Green Banana (Musa acuminata AAA) Flours to Develop Fiber Enriched Frankfurter-Type Sausages." Foods 10, no. 5 (2021): 1142. http://dx.doi.org/10.3390/foods10051142.

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This study aimed to develop a fiber-enriched Frankfurter-type sausage by incorporating underutilized green banana flours as a meat extender, replacing wheat flour with banana flours (8%). A low-fat formulation substituting 12% pork fat with 24% banana peel flour was also studied. Sausages were stored at 4 °C/15 days. Cooking loss was low (5.6–4.1%) in all formulations and the substitution of wheat flour with banana flour did not modify moisture and protein composition, while carbohydrate, fiber, and ashes varied with the flour composition. In the low-fat sausages, fiber carbohydrate and ashes
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Bangwaek, C. "CHEMICAL PROPERTIES OF GREEN BANANA FLOUR." Acta Horticulturae, no. 1026 (March 2014): 61–65. http://dx.doi.org/10.17660/actahortic.2014.1026.6.

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Leonel, Magali, Thaís Paes Rodrigues dos Santos, Sarita Leonel, Ciro Hugo Elnatan de Souza Santos, and Giuseppina Pace Pereira Lima. "Blends of cassava starch with banana flours as raw materials for gluten-free biscuits." Semina: Ciências Agrárias 42, no. 4 (2021): 2293–312. http://dx.doi.org/10.5433/1679-0359.2021v42n4p2293.

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The growth in demand for gluten-free products linked mainly to health aspects has led to an increased interest in the production of mixed flours for use in bakery products. This work aimed to evaluate the use of different mixtures of cassava starch with banana flour, obtained from the pulp and peel of green fruits, for the production of gluten-free biscuits. In the preparation of the biscuits, seven mixtures were prepared with varying percentages of cassava starch, banana pulp flour and banana peel flour. A formulation with wheat flour was used as a control. Wheat flour, cassava starch and ban
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Yarla parente, Maria, FABIANA LINHARES, RENATA ALBUQUERQUE COSTA, and MÁRCIA FACUNDO ARAGÃO. "Formulation and evaluation of gluten-free cookies from rice and green banana flour." Revista Brasileira de Agrotecnologia 11, no. 2 (2021): 720–26. http://dx.doi.org/10.18378/rebagro.v12i2.8898.

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Celiac disease (CD) is defined as an autoimmune pathology mediated by specific antibodies and is associated with genetic factors, which causes an inflammatory process of the intestinal mucosa in response to gluten ingestion. A study was conducted to evaluate some gluten-free cookie formulations using rice and green banana flour as raw material, and to evaluate the acceptance and chemical composition of the cookies elaborated. Three different cookie formulations were prepared to contain 100% rice flour, 50% rice flour and 50% green banana flour and 100% green banana flour. The following sensory
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Santos, Kamila de Lima, Francisca Moisés de Sousa, Renata Duarte de Almeida, Rennan Pereira de Gusmão, and Thaisa Abrantes Souza Gusmão. "Replacement of Fat by Natural Fibers in Chicken Burgers with Reduced Sodium Content." Open Food Science Journal 11, no. 1 (2019): 1–8. http://dx.doi.org/10.2174/1874256401911010001.

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Introduction: Due to its practicality in preparation and to have nutrients that satisfy hunger quickly, hamburger has become a product consumed by all popular classes. However, due to the considerable contents of saturated fat and sodium, consuming too much of this type of food can be harmful to human health. Methods: Aiming at the development of a healthier meat product with reduced saturated fat, a chicken burger with green banana biomass flour and passion fruit peel flour was formulated using herbal salt (a blend of coarse sea salt and herbs) as a substitute for sodium chloride. The influen
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Loong, C. Y. L., and C. Y. H. Wong. "Chinese steamed bread fortified with green banana flour." Food Research 2, no. 4 (2018): 320–30. http://dx.doi.org/10.26656/fr.2017.2(4).058.

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Suntharalingam, Sarathathevy, and Ganesharanee Ravindran. "Physical and biochemical properties of green banana flour." Plant Foods for Human Nutrition 43, no. 1 (1993): 19–27. http://dx.doi.org/10.1007/bf01088092.

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Oliveira, Mariana, Larissa Rocha Dos Santos, Franciele Leila Giopato Viel, and Manuel Salvador Vicente Plata-Oviedo. "Obtention of esterified green banana flour with lactic acid." Revista Brasileira de Pesquisa em Alimentos 6, no. 3 (2015): 42. http://dx.doi.org/10.14685/rebrapa.v6i3.3476.

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<p>The aim of this study was to produce green banana flour, modify it through esterification with lactic acid (2.5%) at 110ºC, and utilize it as a parcial substitute of fat in bakery products. It was evaluated the percentage of lactilo formation, apparent viscosity, solubility and swelling power, paste clarity, retrogradation and specific volume of the cake. The results showed that the esterification process occurred on the flour by lactic acid. It was observed an increase in the solubility index of the samples, which can be related by a higher starch hydrolysis of the flour, by lactic a
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Salazar, Diego, Mirari Arancibia, Santiago Casado, Andrés Viteri, María Elvira López-Caballero, and María Pilar Montero. "Green Banana (Musa acuminata AAA) Wastes to Develop an Edible Film for Food Applications." Polymers 13, no. 18 (2021): 3183. http://dx.doi.org/10.3390/polym13183183.

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In this study, edible packaging based on discarded green banana (Musa acuminata AAA) flour (whole banana and banana peel flours) was developed for food applications. Films were characterized in terms of film-forming ability, mechanical, barrier, thermal, microbiological, and sensory properties. The film forming solutions were studied for rheological properties. Two formulations were selected based on their film-forming ability: whole banana flour (2.5%), peel flour (1.5%) and glycerol (1.0 %, F-1.0 G or 1.5%, F-1.5 G). Adding 1.5% plasticizer, due to the hygroscopic effect, favored the water r
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Dissertations / Theses on the topic "Green banana flour"

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Alcântara, Rafael Grassi de. "Avaliação da substituição parcial da farinha de trigo nas propriedades de pães do tipo francês." Universidade de São Paulo, 2017. http://www.teses.usp.br/teses/disponiveis/74/74132/tde-16082017-095636/.

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O pão francês é um produto consumido diariamente, composto majoritariamente por farinha de trigo. A utilização da farinha de trigo pode ser questionada em relação ao seu baixo valor nutricional e alto preço, devido à dependência do Brasil pela importação do trigo. São escassos os estudos que visam à fabricação de pães do tipo francês com diferentes farinhas, sendo um mercado a ser explorado. Assim, o objetivo deste projeto foi avaliar o efeito da adição das farinhas de milho (FM), de arroz (FA) e de banana verde (FB), em substituição parcial à farinha de trigo, na produção de pães do tipo fran
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Silva, Valéria Melo da. "Panetone elaborado com farinhas de pupunha (Bactris gasipaes Kunth) e de banana (Musa sapientum)." Universidade Federal do Amazonas, 2015. http://tede.ufam.edu.br/handle/tede/5206.

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Submitted by Divisão de Documentação/BC Biblioteca Central (ddbc@ufam.edu.br) on 2016-09-19T19:12:31Z No. of bitstreams: 1 Reprodução Não Autorizada.pdf: 47716 bytes, checksum: 0353d988c60b584cfc9978721c498a11 (MD5)<br>Approved for entry into archive by Divisão de Documentação/BC Biblioteca Central (ddbc@ufam.edu.br) on 2016-09-19T19:12:45Z (GMT) No. of bitstreams: 1 Reprodução Não Autorizada.pdf: 47716 bytes, checksum: 0353d988c60b584cfc9978721c498a11 (MD5)<br>Approved for entry into archive by Divisão de Documentação/BC Biblioteca Central (ddbc@ufam.edu.br) on 2016-09-19T19:12:59Z (GMT) N
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Mendez, Lina Maria Rayo. "Processo de aglomeração de farinha de banana verde com alto conteúdo de amido resistente em leito fluidizado pulsado." Universidade de São Paulo, 2013. http://www.teses.usp.br/teses/disponiveis/3/3137/tde-27122013-105139/.

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A aglomeração de partículas é um processo muito usado na indústria, que permite melhorar as propriedades de instantaneização de produtos em pó sem alterar suas características nutricionais e sensoriais. O objetivo deste trabalho foi realizar o processo de aglomeração de partículas de farinha de banana verde com alto conteúdo de amido resistente, usando um leito fluidizado pulsado avaliando seu efeito sobre as características finais da farinha, para ser usada como ingrediente funcional na melhora do índice glicêmico e níveis de insulina plasmática no sangue. A matéria prima usada foi farinha de
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Ormenese, Rita de Cassia Salvucci Celeste. "Obtenção de farinha de banana verde por diferentes processos de secagem e aplicação em produtos alimentícios." [s.n.], 2010. http://repositorio.unicamp.br/jspui/handle/REPOSIP/322549.

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Orientadores: Fernanda Paula Collares-Queiroz, Alfredo de Almeida Vitali<br>Tese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos<br>Made available in DSpace on 2018-08-16T13:25:39Z (GMT). No. of bitstreams: 1 Ormenese_RitaDeCassiaSalvucciCeleste_D.pdf: 39349692 bytes, checksum: 6b8d05b910ae7efffa7104944c570cc6 (MD5) Previous issue date: 2010<br>Resumo: O resumo poderá ser visualizado no texto completo da tese digital<br>Abstract: The abstract is available with the full electronic document<br>Doutorado<br>Doutor em Tecnologia de Alimentos
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Hung, Tsai-Hsiang, and 洪綵襄. "Effects of green banana flour on intestine and gut microbiota in rats." Thesis, 2018. http://ndltd.ncl.edu.tw/handle/5ejawz.

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Book chapters on the topic "Green banana flour"

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Cruzado-Muñoz, Lizbeth, Deysi Valdiviezo-Quipuscoa, and Guillermo Linares Lujan. "Effect of Granulometry on the Physicochemical and Sensory Properties of Green Banana Peel Flour-Based Snacks for Two Treatments." In Proceedings of the 6th Brazilian Technology Symposium (BTSym’20). Springer International Publishing, 2021. http://dx.doi.org/10.1007/978-3-030-75680-2_81.

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Conference papers on the topic "Green banana flour"

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CRISTINA PINHEIRO AMORIM DE MELO, ALINE, Natália de Carvalho TEIXEIRA, Lucia Helena Esteves dos Santos Laboissiere, Valéria Aparecida Vieira Queiroz, MAria Aparecida VIeira Teixeira Garcia, and Roberto Gonçalves Junqueira. "APPLICATION OF CHECK-ALL-THAT-APPLY QUESTIONS TO THE DEVELOPMENT OF A BANANA CANDY ENRICHED WITH SORGHUM FLOUR AND GREEN BANANA BIOMASS." In CBCP - Congresso On-line Brasileiro de Tecnologia de Cereais e Panificação. Even3, 2020. http://dx.doi.org/10.29327/cbcp2020.278409.

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