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Relevant bibliographies by topics / Unripe banana

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Journal articles

Academic literature on the topic 'Unripe banana'

Author: Grafiati

Published: 4 June 2021

Last updated: 1 February 2022

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Journal articles on the topic "Unripe banana"

1

Martínez-Castaño, Marcela, Juan Lopera-Idarraga, Jhonathan Pazmiño-Arteaga, and Cecilia Gallardo-Cabrera. "Evaluation of the behaviour of unripe banana flour with non-conventional flours in the production of gluten-free bread." Food Science and Technology International 26, no. 2 (2019): 160–72. http://dx.doi.org/10.1177/1082013219873246.

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Gluten-free breads were developed by incorporating unripe banana flour in a blend of alternative flour/cassava starch, 45/50. A factorial design was applied to determine the simultaneous effect of percentage of unripe banana flour (2, 8, 15%) and the type of alternative flour (quinoa, oyster mushroom, yellow pea and lentil flour) on structural and colour properties of bread. Principal component analysis was used to evaluate the behaviour of the formulations from a comprehensive perspective. Three formulations, denoted as P8 (pea + 8% unripe banana flour), Q15 (quinoa + 15% unripe banana flour)

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Nurmin, Nurmin, Sri Mulyani Sabang, and Irwan Said. "Penentuan Kadar Natrium (Na) dan Kalium (K) dalam Buah Pisang Kepok (Musa paradisiaca L.) Berdasarkan Tingkat Kematangannya." Jurnal Akademika Kimia 7, no. 3 (2018): 115. http://dx.doi.org/10.22487/j24775185.2018.v7.i3.11906.

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This study aimed to determine sodium (Na) and potassium (K) levels in the fruit of banana kepok (Musa paradisiaca L.). The method used in this study was a laboratory experiment using atomic absorption spectroscopy (AAS) instrument. The result showed that the sodium (Na) levels in unripe, ripe, and overripe bananas were 129.83 mg/kg, 125.15 mg/kg, and 122.65 mg/kg, respectively. While the potassium (K) level obtained from unripe, ripe, and overripe bananas was 266.76 mg/kg, 258.61 mg/kg, and 255.22 mg/kg, respectively. Based on these results, it can be concluded that sodium and potassium levels

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3

Escobar, Amanda, Arthur Rocha-Gomes, Clarisse Giovana Maciel dos Reis, et al. "Unripe banana flour (Musa cavendishii) promotes decrease in weight gain and elimination of fecal cholesterol in Wistar rats." Nutrition & Food Science 50, no. 1 (2019): 157–67. http://dx.doi.org/10.1108/nfs-12-2018-0337.

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Purpose The purpose of this study is to evaluate the chemical composition of unripe banana flour from Southeast Brazil and verify its nutritional, physiological and biochemical properties in adult Wistar rats. Design/methodology/approach Analysis of soluble solids, titratable acidity, pH, moisture, ash, lipids, proteins, carbohydrate, resistant and total starch and energy was obtained. In all, 18 male Wistar rats were given different concentrations of unripe banana flour (0, 10 and 20 per cent) and these assessments were performed: feed, caloric and water intake; weight gain; coefficient of fo

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Presa da Silva, Janayna, Edna Regina Netto-Oliveira, Suellen Cristina De Mico Pereira, and Antônio Roberto Giriboni Monteiro. "Physical-chemical and sensorial evaluation of breads produced with partial replacement of the wheat flour for unripe banana meal." Revista Brasileira de Pesquisa em Alimentos 5, no. 3 (2014): 1. http://dx.doi.org/10.14685/rebrapa.v5i3.155.

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<p><em>This study aimed to evaluate the physico-chemical and sensory characteristics of French bread produced with partial replacement of wheat flour for unripe banana meal. Three formulations of bread were produced: standard with 100% of wheat flour, 8% replacement of wheat flour by unripe banana meal and 12% replacement of wheat flour by unripe banana meal. Were evaluated: moisture, ash, total protein, crude fiber, total lipid, total carbohydrate, specific volume and sensory analysis. The data were evaluated by ANOVA (p&lt;0.05). The results showed significant differences for

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Thuto and Banjong. "Investigation of Heat and Moisture Transport in Bananas during Microwave Heating Process." Processes 7, no. 8 (2019): 545. http://dx.doi.org/10.3390/pr7080545.

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The numerical method was used to investigate heat and moisture transport during dehydration of bananas from microwave heating. COMSOL multi-physics software was employed to perform the simulation task. A banana is defined as a porous medium. It has constituents of water, vapor, air as the liquid phase and a solid porous matrix. The numerical results of this study were validated with experimental data. The profiles of moisture, vapor and pressure are discussed in this study. Moreover, the effects of the ripening stages of the banana are examined. A higher heat flux was observed from the beginni

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6

Mentari, Allikha Bias, Siti Nur Kholisoh, Taufik Nor Hidayat, and Umar Hafidz Asy'ari Hasbullah. "Pembuatan Kopi dari Kulit Pisang Kepok (Musa paradisiaca Linn) dan Aktivitas Antioksidannya." Jurnal Ilmu Pangan dan Hasil Pertanian 3, no. 1 (2019): 94. http://dx.doi.org/10.26877/jiphp.v3i1.3872.

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Processing coffee from kepok banana peel is an option in diversifying food preparations and providing non-caffeine coffee. This study aims to study the characteristics of banana peel coffee based on fruit maturity and oven duration. In addition, it also analyzes total phenol and its antioxidant activity. The study design used a factorial randomized design with the first factor of fruit maturity (unripe and ripe) and the second factor of oven length (5, 10, and 15 minutes). Banana skin coffee has a yield ranging from 8.6 to 11.6%. Bulk density ranges from 0.43-0.48g/ml. Water content ranges fro

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7

Hasbullah, Umar Hafidz Asy'ari, Allikha Bias Mentari, Siti Nur Kholisoh, and Taufik Nor Hidayat. "SENSORY PROPERTIES OF ANALOG COFFEE FROM BANANA PEELS." AGROINTEK 15, no. 2 (2021): 497–506. http://dx.doi.org/10.21107/agrointek.v15i2.6219.

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Banana peel had the potential to be used as analog coffee. The sensory of analog coffee will determine consumer acceptance and potential for production. This research aims to study the effect of banana peel maturity and the length of the oven on the sensory characteristics of banana peel analog coffee. Ripe and unripe Kepok banana peels were dried and then baked in the oven with time variations of 5, 10, and 15 minutes/ 50 gram. Then it was reduced in size and sieved with 60 mesh. The sensory test was used hedonic were performed by untrained panelists and descriptive methods were performed by

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8

PATIL, SONAL, and Shalini S. Arya. "Optimization and Characterization of Gluten-Free Formulation for the Development of Gluten Free Flatbread Using Underutilised Sources." Current Research in Nutrition and Food Science Journal 6, no. 3 (2018): 678–89. http://dx.doi.org/10.12944/crnfsj.6.3.10.

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This deals to study the effect of different underutilized, cheap and readily available flours from rice, sorghum, unripe banana, water chestnut and moong and their mixtures on dough, flatbread and sensory characteristic of gluten free flatbread. D-optimal mixture design approach was utilized for the study. Dough stickiness decreased with increasing concentration of unripe banana and sorghum flour. Dough strength was positively influenced by rice and moong flour. Tear force values were higher at higher sorghum concentration. Higher levels of sorghum and rice tend to possess higher scores for se

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9

de Angelis-Pereira, Michel Cardoso, Maria de Fátima Piccolo Barcelos, Rafaela Corrêa Pereira, Juciane de Abreu Ribeiro Pereira, and Raimundo Vicente de Sousa. "Chemical composition of unripe banana peels and pulps flours and its effects on blood glucose of rats." Nutrition & Food Science 46, no. 4 (2016): 504–16. http://dx.doi.org/10.1108/nfs-11-2015-0150.

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Purpose Flours obtained from pulps and peels of unripe banana were evaluated regarding their chemical composition and glycemic responses in rats. Moreover, this study aims to propose a new assay to measure glycemic responses using animals. Design/methodology/approach Proximal composition, total dietary fiber and its insoluble and soluble fractions, mineral content and tannins were evaluated. Glycemic responses were measured using albino Wistar rats (seven animals/group). Findings Flours from pulp and peel of unripe banana presented high content of carbohydrates and minerals. Moreover, flour fr

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AQUINO, CÉSAR FERNANDES, LUIZ CARLOS CHAMHUM SALOMÃO, PAULO ROBERTO CECON, DALMO LOPES DE SIQUEIRA2, and SÔNIA MACHADO ROCHA RIBEIRO. "PHYSICAL, CHEMICAL AND MORPHOLOGICAL CHARACTERISTICS OF BANANA CULTIVARS DEPENDING ON MATURATION STAGES." Revista Caatinga 30, no. 1 (2017): 87–96. http://dx.doi.org/10.1590/1983-21252017v30n110rc.

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ABSTRACT The objective of this work was to morphologically characterize 15 banana cultivars and assess the physical and chemical characteristics of their fruits at two maturation stages, unripe (pre-climacteric) and ripening. The plants were evaluated regarding their pseudostem height and diameter, petiole length, leaf blade length, width and length-to-width ratio. The cultivar Ouro had fruits with lower diameter, total length, market weight and fresh weight at both stages, and also firmer pulp when they were unripe. The cultivar Caru-Roxa had higher fresh fruit and pulp weights, and the culti

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