Now showing items 1-3 of 3
MOISTURE ADSORPTION BEHAVIOR OF BANANA FLOURS (MUSA PARADISIACA) UNMODIFIED AND MODIFIED BY ACIDTREATMENT.
The moisture sorption isotherms of untreated banana flour (UBF) and acid treated banana flours (ATBFs) were determined using the static gravimetric method of saturated salt solutions at temperatures of 30°C. The range of ...
RHEOLOGICAL AND FUNCTIONAL PROPERTIES OF FLOURS FROM BANANA PULP AND PEEL.
Unripe banana flour can be an alternative to minimize post-harvest loss and to increase the aggregate value of banana fruit. Flour from unripe banana is rich in phytosterols and resistant starch, being proposed as health ...
EFFECT OF EXTRUSION COOKING ON THE FUNCTIONAL PROPERTIES AND STARCH COMPONENTS OF LENTIL/BANANA BLENDS: RESPONSE SURFACE ANALYSIS.
Banana and lentil flour blends were processed in a single screw extruder modifying the flour properties of the blend (20.5-79.5%), at selected range of die temperature (145-175 ºC) and the feeding moisture content ...