Log in

Relevant bibliographies by topics / Green banana flour / Journal articles

To see the other types of publications on this topic, follow the link: Green banana flour.

Journal articles on the topic 'Green banana flour'

Author: Grafiati

Published: 4 June 2021

Last updated: 7 February 2022

Create a spot-on reference in APA, MLA, Chicago, Harvard, and other styles

Select a source type:

Consult the top 50 journal articles for your research on the topic 'Green banana flour.'

Next to every source in the list of references, there is an 'Add to bibliography' button. Press on it, and we will generate automatically the bibliographic reference to the chosen work in the citation style you need: APA, MLA, Harvard, Chicago, Vancouver, etc.

You can also download the full text of the academic publication as pdf and read online its abstract whenever available in the metadata.

Browse journal articles on a wide variety of disciplines and organise your bibliography correctly.

1

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.

Full text

Abstract:

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

APA, Harvard, Vancouver, ISO, and other styles

2

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.

Full text

Abstract:

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

APA, Harvard, Vancouver, ISO, and other styles

3

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.

Full text

APA, Harvard, Vancouver, ISO, and other styles

4

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.

Full text

Abstract:

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

APA, Harvard, Vancouver, ISO, and other styles

5

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.

Full text

Abstract:

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

APA, Harvard, Vancouver, ISO, and other styles

6

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.

Full text

Abstract:

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

APA, Harvard, Vancouver, ISO, and other styles

7

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.

Full text

APA, Harvard, Vancouver, ISO, and other styles

8

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.

Full text

APA, Harvard, Vancouver, ISO, and other styles

9

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.

Full text

Abstract:

<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

APA, Harvard, Vancouver, ISO, and other styles

10

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.

Full text

Abstract:

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

APA, Harvard, Vancouver, ISO, and other styles

11

Di Cairano, Maria, Marisa Carmela Caruso, Fernanda Galgano, Fabio Favati, Ndy Ekere, and Fideline Tchuenbou-Magaia. "Effect of sucrose replacement and resistant starch addition on textural properties of gluten-free doughs and biscuits." European Food Research and Technology 247, no. 3 (2021): 707–18. http://dx.doi.org/10.1007/s00217-020-03659-w.

Full text

Abstract:

AbstractThere is a need to develop low-sugar healthy products. The aim of this research was to evaluate the effect of maltitol and inulin as sucrose replacement alongside resistant starch (RS) and green banana flour (GBF) on the texture and physical properties of gluten-free doughs and biscuits formulated with buckwheat, sorghum and lentil flours. These properties are important to predict the dough workability, how easy the biscuits could be mass-produced and determine consumers’ acceptability. Results showed that partial and complete substitution of sucrose could be achieved and appropriate c

APA, Harvard, Vancouver, ISO, and other styles

12

Thakaeng, Pakathip, Thitirat Boonloom, and Saroat Rawdkuen. "Physicochemical Properties of Bread Partially Substituted with Unripe Green Banana (Cavendish spp.) Flour." Molecules 26, no. 7 (2021): 2070. http://dx.doi.org/10.3390/molecules26072070.

Full text

Abstract:

This study aimed to utilize unripe green bananas obtained from those that were graded as unacceptable for export. Bread was selected as the product model for the application of banana flour. As carbohydrates and other functional active compounds make up the main composition of green bananas, unripe banana flour (UBF) was prepared and characterized. The chemical composition, physico-chemical properties, and functional properties of UBF, as well as its application in bread for wheat flour (WF) substitution at different levels, were investigated. Quality attributes of the bread were determined. H

APA, Harvard, Vancouver, ISO, and other styles

13

Alcântara, Rafael Grassi de, Heidge Fukumasu, Paulo Cesar Fabricio Raspantini, et al. "Baking Effect on Resistant Starch Digestion from Composite Bread Produced with Partial Wheat Flour Substitution." Journal of Food Quality 2020 (August 28, 2020): 1–13. http://dx.doi.org/10.1155/2020/9245035.

Full text

Abstract:

The consumption of composite flour, such as green banana and corn flour, is related to maintain stable blood glucose levels, due to high resistant starch levels. However, most of these studies have conducted analyses of unprocessed food such as flour. Therefore, this study aimed to evaluate the effect of baking on resistant starch concentration and digestion from bread produced with partial wheat flour substitution. Response surface methodology was used to evaluate bread physical-chemical characteristics, and then, sensorial and nutritional qualities of the bread were evaluated. The feasibilit

APA, Harvard, Vancouver, ISO, and other styles

14

Zheng, Zeqi, Roger Stanley, Michael J. Gidley, and Sushil Dhital. "Structural properties and digestion of green banana flour as a functional ingredient in pasta." Food & Function 7, no. 2 (2016): 771–80. http://dx.doi.org/10.1039/c5fo01156f.

Full text

APA, Harvard, Vancouver, ISO, and other styles

15

Yu, Ashley Hui Min, Pui Yeu Phoon, Grace Cui Fang Ng, and Christiani Jeyakumar Henry. "Physicochemical characteristics of green banana flour and its use in the development of konjac‐green banana noodles." Journal of Food Science 85, no. 10 (2020): 3026–33. http://dx.doi.org/10.1111/1750-3841.15458.

Full text

APA, Harvard, Vancouver, ISO, and other styles

16

Ayo, JA, A. Ochefu, and A. Agbatutu. "Effect of ripening on the Chemical Composition of Green locally Cultivated Banana Cultivars (Musa Spp.) Peel." NIGERIAN ANNALS OF PURE AND APPLIED SCIENCES 3, no. 1 (2020): 52–66. http://dx.doi.org/10.46912/napas.158.

Full text

Abstract:

The study investigated the Effect of ripening on the proximate, minerals, vitamins and photochemical composition of green locally cultivated banana cultivars peels. The matured unripe green banana fruits were collected from Ussa, Ussa LGA, Taraba State, Nigeria. The proximate, minerals, vitamins and photochemical composition of banana cultivars peels were determined using standard methods. The moisture, protein and carbohydrate content of the peel of unripe green banana decreased from 8.64 to 8.43, 5.47 to 5.23 and 73.04 to 72.42%, respectively, while the ash, fats and fibre content increased

APA, Harvard, Vancouver, ISO, and other styles

17

Destro, Tainá Miranda, Helio Souza Junior, Talita Gabrielli Lima, Lilian Azevedo Miranda, and Marcia Pires Ferreira. "Potential use of green banana biomass in the preparation of chocolate cake and salty pie." Agronomy Science and Biotechnology 6 (March 31, 2021): 1–11. http://dx.doi.org/10.33158/asb.r129.v6.2020.

Full text

Abstract:

The green banana biomass is a new product which has easy applicability in recipes, adding benefits to people's health because it is an ingredient high in resistant starch, recommended for prevention and support in the treatment of diseases such as diabetes, obesity, dyslipidemia, cancer, intestinal disorders, celiac disease etc. The aim of this study was to investigate the potential use of green banana biomass in the preparation of chocolate cake and salty pie. The biomass replaced part of the wheat flour used in the recipes at a ratio of 30% and 50% for the cake and pie, respectively. The gre

APA, Harvard, Vancouver, ISO, and other styles

18

Rahman, A. N. F., M. Bilang, and L. N. Ikawati. "Physical and proximate analysis of green banana cake premix flour." IOP Conference Series: Earth and Environmental Science 486 (May 27, 2020): 012051. http://dx.doi.org/10.1088/1755-1315/486/1/012051.

Full text

APA, Harvard, Vancouver, ISO, and other styles

19

Da Costa, Guadalupe Ingrid, Verônica Soares de Paula Morais, Mariana Borges de Lima Dutra, and Scarlet Coelho Araujo. "Cassava starch cookies made with replacement of farinaceous fraction by green banana flour." South Florida Journal of Development 2, no. 4 (2021): 5877–92. http://dx.doi.org/10.46932/sfjdv2n4-069.

Full text

Abstract:

Changes in eating habits of the individuals have led the food industry to develop products that meet this demand. Banana is a fruit very appreciated in Brazil, but with a high loss rate, due to the absence of instruction among the manipulators. The production of banana flour can reduce these losses, because flour is made with the green fruit, which contains unique compounds with functional properties. Cassava starch cookies is a typical Brazilian food, characterized by its large volume and low weight, thus, the addition of green banana flour to these cookies may be a viable alternative. The ob

APA, Harvard, Vancouver, ISO, and other styles

20

Segundo, Cristina, Alejandra Giménez, Manuel Lobo, Laura Iturriaga, and Norma Samman. "Formulation and attributes of gluten-free cakes of Andean corn improved with green banana flour." Food Science and Technology International 26, no. 2 (2019): 95–104. http://dx.doi.org/10.1177/1082013219860361.

Full text

Abstract:

The aim of this work was obtaining layer and sponge cakes formulated with corn flour replaced by green banana flour and to determine the best substitution proportions to achieve nutritionally improved products and with texture and sensory characteristics acceptable. The replacement of corn flour by GB flour increased the density in layer cake batters, while in sponge cake batters the density decreased. The batters were influenced by the increase in the flow properties, the viscoelastic behaviour, and the decrease in the thixotropic properties. The thermal analysis of batters determined a parti

APA, Harvard, Vancouver, ISO, and other styles

21

Viana, Eliseth De Souza, Andrea Dos Santos Souza, Ronielli Cardoso Reis, and Vânia Jesus dos Santos de Oliveira. "Aplicação de farinha de banana verde na substituição parcial da farinha de trigo em pão de forma." Semina: Ciências Agrárias 39, no. 6 (2018): 2399. http://dx.doi.org/10.5433/1679-0359.2018v39n6p2399.

Full text

Abstract:

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). The green banana flour (GBF) was characterized as to color (L * coordinate and C * and h * parameters), and flour and bread were characterized with respect to chemical composition and total and resistant starch contents. Sensory acceptance of breads was investigated for the attributes color, flavor, aroma

APA, Harvard, Vancouver, ISO, and other styles

22

Giraldo-Gómez, Gloria I., Sneyder Rodríguez-Barona, and Nancy R. Sanabria-González. "Preparation of instant green banana flour powders by an extrusion process." Powder Technology 353 (July 2019): 437–43. http://dx.doi.org/10.1016/j.powtec.2019.05.050.

Full text

APA, Harvard, Vancouver, ISO, and other styles

23

Lisboa Silva, Marina. "Impact of Green Pulp Banana and Flaxseed Flour on Pound Cake Quality." International Journal of Nutrition and Food Sciences 6, no. 6 (2017): 243. http://dx.doi.org/10.11648/j.ijnfs.20170606.15.

Full text

APA, Harvard, Vancouver, ISO, and other styles

24

Vernaza, Maria Gabriela, Márcia Arocha Gularte, and Yoon Kil Chang. "Addition of green banana flour to instant noodles: rheological and technological properties." Ciência e Agrotecnologia 35, no. 6 (2011): 1157–65. http://dx.doi.org/10.1590/s1413-70542011000600016.

Full text

Abstract:

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 IN were characterized for their moisture, fat, resistant starch (RS), texture and color. The proximate composition showed that GBF was rich in ash (3.16%), fiber (8.88%) and RS (45.70%), being an attractive raw material for the production of fun

APA, Harvard, Vancouver, ISO, and other styles

25

Mohd Dom, Z., L. Mujianto, A. Azhar, S. Masaudin, and R. Samsudin. "Physicochemical properties of banana peel powder in functional food products." Supplementary 1 5, S1 (2021): 209–15. http://dx.doi.org/10.26656/fr.2017.5(s1).037.

Full text

Abstract:

Saba banana is one of the most favourite banana varieties in Malaysia. It also generates a concerning amount of waste as the only value part is the pulp. Banana peel has been proven to have a lot of nutritional content that should not be ignored and wasted. Conversion of banana peel to powder will convert it into a value-added product in the food industry. Preliminary study on the protein, moisture, crude fibre and fat was carried out for 2 different stages of maturity which are stage 2 (light green) and stage 5 (yellow with green tips). Both stages have almost similar proximate analysis value

APA, Harvard, Vancouver, ISO, and other styles

26

Kumar, P. Suresh, A. Saravanan, N. Sheeba, and S. Uma. "Structural, functional characterization and physicochemical properties of green banana flour from dessert and plantain bananas (Musa spp.)." LWT 116 (December 2019): 108524. http://dx.doi.org/10.1016/j.lwt.2019.108524.

Full text

APA, Harvard, Vancouver, ISO, and other styles

27

Sotiles, Anne Raquel, Marina Leite Mitterer Daltoé, Vanderlei Aparecido de Lima, Ornella Maria Porcu, and Mário Antônio Alves da Cunha. "Technological use of green banana and birdseed flour in preparing cookies." Acta Scientiarum. Technology 37, no. 4 (2015): 423. http://dx.doi.org/10.4025/actascitechnol.v37i4.27200.

Full text

APA, Harvard, Vancouver, ISO, and other styles

28

Haslinda, W. H., L. H. Cheng, L. C. Chong, and A. A. Noor Aziah. "Chemical composition and physicochemical properties of green banana (Musa acuminata×balbisiana Collacv.Awak) flour." International Journal of Food Sciences and Nutrition 60, sup4 (2009): 232–39. http://dx.doi.org/10.1080/09637480902915525.

Full text

APA, Harvard, Vancouver, ISO, and other styles

29

Batista, A. L. D., R. Silva, L. P. Cappato, et al. "Developing a synbiotic fermented milk using probiotic bacteria and organic green banana flour." Journal of Functional Foods 38 (November 2017): 242–50. http://dx.doi.org/10.1016/j.jff.2017.09.037.

Full text

APA, Harvard, Vancouver, ISO, and other styles

30

Das, Mohan, Nithin Rajan, Pritha Biswas, and Rintu Banerjee. "A novel approach for resistant starch production from green banana flour using amylopullulanase." LWT 153 (January 2022): 112391. http://dx.doi.org/10.1016/j.lwt.2021.112391.

Full text

APA, Harvard, Vancouver, ISO, and other styles

31

Falcomer, Ana Luisa, Roberta Figueiredo Resende Riquette, Bernardo Romão de Lima, Verônica C. Ginani, and Renata Puppin Zandonadi. "Health Benefits of Green Banana Consumption: A Systematic Review." Nutrients 11, no. 6 (2019): 1222. http://dx.doi.org/10.3390/nu11061222.

Full text

Abstract:

Despite the growing demand for green banana (GB) products, there is no review study regarding their potential health benefits. We aimed to compare the health benefits among different GB products by a systematic review. We researched six electronic databases (PubMed, EMBASE, Scopus, Science Direct, Web of Science, and Google Scholar) from inception to March 2019. We found 1009 articles in these databases. After duplicate removal, we screened 732 articles’ titles and abstracts, and selected 18 potentially relevant studies for full-text reading. We added five records from the reference list of th

APA, Harvard, Vancouver, ISO, and other styles

32

Cunha, Clarissa Reschke Da, Stephanie Lima Dos Santos, Vlayrton Tomé Maciel, Maria Luzenira De Souza, Cydia De Menezes Furtado, and Ana Vania Carvalho. "Stability of porridge pre-mixture made with Brazil nut flour and green banana flour with and without milk powder." Food Science and Technology (Campinas) 34, no. 3 (2014): 585–90. http://dx.doi.org/10.1590/1678-457x.6368.

Full text

APA, Harvard, Vancouver, ISO, and other styles

33

Türker, Burcu, Nazlı Savlak, and Müzeyyen Kaşıkcı. "Effect of Green Banana Peel Flour Substitution on Physical Characteristics of Gluten-Free Cakes." Current Research in Nutrition and Food Science Journal 4, Special-Issue-October (2016): 197–204. http://dx.doi.org/10.12944/crnfsj.4.special-issue-october.25.

Full text

Abstract:

Celiac Disease is the most common food-sensitive entoropathy in humans that is triggered by the consumption of wheat gluten as well as related with protein in barley, rye and oat. The only treatment ever known for celiac disease is gluten-free diet. Most gluten-free food product on the market is rich in starch but poor in terms of other nutrients, functional and health benefitial ingredients. Green (unripe) banana is a good source of resistant starch, non-starch polysaccharides including dietary fiber, antioxidants, poliphenols, essential minerals such as potassium, various vitamins e.g. provi

APA, Harvard, Vancouver, ISO, and other styles

34

do Prado Ferreira, Milena, and César Ricardo Teixeira Tarley. "Assessment of in vitro bioacessibility of macrominerals and trace elements in green banana flour." Journal of Food Composition and Analysis 92 (September 2020): 103586. http://dx.doi.org/10.1016/j.jfca.2020.103586.

Full text

APA, Harvard, Vancouver, ISO, and other styles

35

Barbosa, Bruna Teodoro, Jéssica Ferreira Rodrigues, and Sabrina Carvalho Bastos. "Sensory optimization of nutritionally enriched strawberry yogurt." British Food Journal 119, no. 2 (2017): 301–10. http://dx.doi.org/10.1108/bfj-08-2016-0370.

Full text

Abstract:

Purpose People are increasingly concerned about food and health and are seeking enriched products. One way to add nutritional value to yogurt consists of the addition of nutritional flour. However, it is necessary to optimize formulations that meet the consumers’ expectations. Thus, the purpose of this paper is to aim at sensory optimization of a strawberry yogurt enriched with different flours. Design/methodology/approach The optimal concentrations of each flour were defined using the Just-about-right-scale test. Then, an acceptance test was used to assess the samples at optimal concentration

APA, Harvard, Vancouver, ISO, and other styles

36

Santana, Rita de Cássia Sampaio, Gislane Oliveira Ribeiro, Geany Peruch Camilloto, and Renato Souza Cruz. "CARACTERIZAÇÃO FÍSICA E TEXTURAL DE BISCOITOS DE FARINHA DE BANANA VERDE / PHYSICAL AND TEXTURAL CHARACTERIZATION OF GREEN BANANA FLOUR BISCUITS." Brazilian Journal of Development 6, no. 10 (2020): 81311–19. http://dx.doi.org/10.34117/bjdv6n10-523.

Full text

APA, Harvard, Vancouver, ISO, and other styles

37

Amini Khoozani, Amir, Biniam Kebede, John Birch, and Alaa El-Din Ahmed Bekhit. "The Effect of Bread Fortification with Whole Green Banana Flour on Its Physicochemical, Nutritional and In Vitro Digestibility." Foods 9, no. 2 (2020): 152. http://dx.doi.org/10.3390/foods9020152.

Full text

Abstract:

The use of Whole Green Banana Flour (WGBF) in bread production may be a strategy to improve the nutritional profile of bread, but the extent of improvement may depend on the processing conditions of the flour. Therefore, WGBF was produced using two methods (freeze-drying and air-oven drying) and was used in bread-making. This study investigated the effect of flour type—FDF (WGBF produced by freeze-drying) and ODF (prepared by air-oven drying at 50 °C)—at fortification levels of 0% (control), 10%, 20%, and 30% on the fortified bread. A significant decrease in energy caloric value and an increas

APA, Harvard, Vancouver, ISO, and other styles

38

THAKUR, P. P., V. S. PAWAR, and D. M. SHERE. "Material balance, proximate and functional analysis of green banana flour prepared by cabinet drying method." FOOD SCIENCE RESEARCH JOURNAL 7, no. 2 (2016): 190–94. http://dx.doi.org/10.15740/has/fsrj/7.2/190-194.

Full text

APA, Harvard, Vancouver, ISO, and other styles

39

Grassi de Alcântara, Rafael, Rosemary Aparecida de Carvalho, and Fernanda Maria Vanin. "Evaluation of wheat flour substitution type (corn, green banana and rice flour) and concentration on local dough properties during bread baking." Food Chemistry 326 (October 2020): 126972. http://dx.doi.org/10.1016/j.foodchem.2020.126972.

Full text

APA, Harvard, Vancouver, ISO, and other styles

40

Faisant, N., A. Buléon, P. Colonna, et al. "Digestion of raw banana starch in the small intestine of healthy humans: structural features of resistant starch." British Journal of Nutrition 73, no. 1 (1995): 111–23. http://dx.doi.org/10.1079/bjn19950013.

Full text

Abstract:

The digestion of freeze-dried green banana flour in the upper gut was studied by an intubation technique in six healthy subjects over a 14 h period. Of α-glucans ingested, 83.7 % reached the terminal ileum but were almost totally fermented in the colon. Structural study of the resistant fraction showed that a small part of the α-glucans which escaped digestion in the small intestine was composed of oligosaccharides from starch hydrolysis, whereas the rest was insoluble starch in granule form with physical characteristics similar to those of raw banana starch. Passage through the small intestin

APA, Harvard, Vancouver, ISO, and other styles

41

Rayo, Lina M., Lívia Chaguri e Carvalho, Fabiana A. H. Sardá, Gustavo C. Dacanal, Elizabete W. Menezes, and Carmen C. Tadini. "Production of instant green banana flour (Musa cavendischii, var. Nanicão) by a pulsed-fluidized bed agglomeration." LWT - Food Science and Technology 63, no. 1 (2015): 461–69. http://dx.doi.org/10.1016/j.lwt.2015.03.059.

Full text

APA, Harvard, Vancouver, ISO, and other styles

42

Amini Khoozani, Amir, Biniam Kebede, and Alaa El-Din Ahmed Bekhit. "Rheological, textural and structural changes in dough and bread partially substituted with whole green banana flour." LWT 126 (May 2020): 109252. http://dx.doi.org/10.1016/j.lwt.2020.109252.

Full text

APA, Harvard, Vancouver, ISO, and other styles

43

Harastani, Rania, Lewis J. James, Sourav Ghosh, Andrew J. Rosenthal, and Elliot Woolley. "Reformulation of Muffins Using Inulin and Green Banana Flour: Physical, Sensory, Nutritional and Shelf-Life Properties." Foods 10, no. 8 (2021): 1883. http://dx.doi.org/10.3390/foods10081883.

Full text

Abstract:

This study demonstrates a scenario of industrial reformulation by developing muffins that resemble store-branded ones and testing the possibility of reformulating them using inulin and green banana flour (GBF). Ten different formulations were created through reducing 10% or 30% of sugar and/or fat. Physical characteristics, consumer acceptance and purchase preferences, baking losses, nutritional properties, shelf-life, as well as cost and industrial processability were considered and discussed. Results on physical properties showed that firmness had increased in reformulated muffins while spri

APA, Harvard, Vancouver, ISO, and other styles

44

Oliveira, Pâmara Virna Carlos de, Brígida Caterine Andrade Queiroz, Natiéli Piovesan, et al. "SUBSTITUIÇÃO DA FARINHA DE TRIGO POR FARINHA DE BANANA VERDE NA ELABORAÇÃO DE BISCOITO TIPO COOKIE / REPLACEMENT OF WHEAT FLOUR WITH GREEN BANANA FLOUR IN THE PREPARATION OF A COOKIE." Brazilian Journal of Development 6, no. 10 (2020): 75662–72. http://dx.doi.org/10.34117/bjdv6n10-117.

Full text

APA, Harvard, Vancouver, ISO, and other styles

45

Islam, M. S., M. A. Haque, and M. N. Islam. "Effects of Drying Parameters on Dehydration of Green Banana (Musa sepientum) and its Use in Potato (Solanum tuberosum) Chips Formulation." Agriculturists 10, no. 1 (2012): 87–97. http://dx.doi.org/10.3329/agric.v10i1.11069.

Full text

Abstract:

The present study quantifies the drying kinetics of green banana during mechanical dehydration. The effect of loading density (sample thickness) and the temperature on the drying rate constant and drying time were investigated and quantified. Drying rate increased with increasing temperature but decreased with increase in loading density. The values of exponent n of the two parameters power law model describing the drying rate constant (as a function of thickness) were less than 2 which indicated the presence of significant external resistance to mass transfer despite the dominance of intern

APA, Harvard, Vancouver, ISO, and other styles

46

UE, Inyang, and Nwabueze SO. "Pasting Properties of Acha-Green Banana Composite Flour Fortified with Cowpea Flour and Quality Evaluation of Gluten-Free Biscuit Made from the Blends." EAS Journal of Nutrition and Food Sciences 2, no. 5 (2020): 277–88. http://dx.doi.org/10.36349/easjnfs.2020.v02i05.006.

Full text

APA, Harvard, Vancouver, ISO, and other styles

47

Alamelu Mangai, S., and V. Divyabharathi. "Optimization of Value Added Cookies Prepared with Blends of Pearl Millet Flour and Freeze Dried Ripe Green Banana Flour Using Response Surface Methodology." FoodSci: Indian Journal of Research in Food Science and Nutrition 2, no. 2 (2015): 72. http://dx.doi.org/10.15613/fijrfn/2015/v2i2/96648.

Full text

APA, Harvard, Vancouver, ISO, and other styles

48

Tribess, T. B., J. P. Hernández-Uribe, M. G. C. Méndez-Montealvo, E. W. Menezes, L. A. Bello-Perez, and C. C. Tadini. "Thermal properties and resistant starch content of green banana flour (Musa cavendishii) produced at different drying conditions." LWT - Food Science and Technology 42, no. 5 (2009): 1022–25. http://dx.doi.org/10.1016/j.lwt.2008.12.017.

Full text

APA, Harvard, Vancouver, ISO, and other styles

49

Alves, Larissa Aparecida Agostinho dos Santos, José Manuel Lorenzo, Carlos Antonio Alvarenga Gonçalves, et al. "Production of healthier bologna type sausages using pork skin and green banana flour as a fat replacers." Meat Science 121 (November 2016): 73–78. http://dx.doi.org/10.1016/j.meatsci.2016.06.001.

Full text

APA, Harvard, Vancouver, ISO, and other styles

50

Sunarmani, Setyadjit, and S. Ermi. "Optimization of Steamed Meals Based on Composite Flour (Taro, Banana, Green Bean) and Its Predicted Shelf Life." IOP Conference Series: Earth and Environmental Science 147 (May 2018): 012012. http://dx.doi.org/10.1088/1755-1315/147/1/012012.

Full text

APA, Harvard, Vancouver, ISO, and other styles

We offer discounts on all premium plans for authors whose works are included in thematic literature selections. Contact us to get a unique promo code!