In this work, unripe green banana flour (UGBF) was dried by using Refractance window
(RW) drying and Hot Air (HA) oven drying, and various properties were evaluated. The water …

The study aims to investigate the effects of different drying methods on the changes in
functional properties, physicochemical composition, bioactive compounds, antioxidant …

Banana (Musa spp.) is an important ingredient of several dishes and its nutritional and other
biochemical composition at different stages is yet to be scientifically studied. In the present …

Unripe banana flour with particle sizes of 75, 100 and 150 μm (T75, T100, and T150) was
incorporated into myofibrillar protein to investigate their effects on water states, rheology …

This research was undertaken to investigate the cooking properties, lipid oxidation, fatty acid
profile, texture, and rheological behavior of fat-reduced frankfurter containing whole banana …

Green banana flour is an odorless rich source of dietary fiber, resistant starch and minerals
contents. It has high soluble capacity, low amylose content, resistant to heat and amylase …

Purpose The present study was conducted to evaluate the effect of banana peel flour as fat
replacer on rheological, physico-chemical, textural, mineral content and sensory properties …

Due to a lack of knowledge on the physical characteristics and flowability of the powders, it
makes it difficult to handle or design the process, equipment, and handling machinery for …

A way to make people with coeliac disease able to eat a gluten-based food is by creating
gluten-free food like taro flour based pasta with the addition of modified starches and …

Banana in Indonesia is one of the horticultural commodities with high economic value and
widely cultivated in all regions. Banana is used not only for fresh food but also for processed …