Gluten-free green banana flour muffins: chemical, physical, antioxidant, digestibility and sensory analysis
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DOI: 10.1007/s13197-020-04638-5
Abstract: Considering the low availability of gluten-free products that are offered an affordable price and good sensory characteristics, the main objective of the study was developed a gluten-free muffin based on green banana flour and evaluate… read more here.
Keywords: antioxidant; gluten free; banana flour; green banana ... See more keywords
Application of heat-moisture-treated banana flour as composite material in hard biscuit
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DOI: 10.1080/19476337.2020.1805514
Abstract: ABSTRACT Composite biscuits made of heat-moisture-treated banana flour and wheat flour with ratio ranging from 25 to 75% were characterized for its postprandial glucose response in mice, diffraction pattern by X-ray diffraction, organoleptic and texture… read more here.
Keywords: heat moisture; treated banana; moisture treated; banana flour ... See more keywords
Green Banana Flour Contributes to Gut Microbiota Recovery and Improves Colonic Barrier Integrity in Mice Following Antibiotic Perturbation
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DOI: 10.3389/fnut.2022.832848
Abstract: Green banana flour (GBF) is rich in resistant starch that has been used as a prebiotic to exert beneficial effects on gut microbiota. In this study, GBF was evaluated for its capacity to restore gut… read more here.
Keywords: barrier integrity; banana flour; barrier; gut microbiota ... See more keywords
Development of biscuits with green banana flour irradiated by 60Co: preservation in modified atmosphere packaging
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DOI: 10.9755/ejfa.2018.v30.i6.1720
Abstract: Banana it’s one of the most consumed fruits in the world but 20% of the production is wasted, mostly due to post-harvest losses, or because it doesn´t fit in consumers standards. Nonetheless, Green Banana Flour… read more here.
Keywords: preservation; banana flour; modified atmosphere; green banana ... See more keywords