The effect of enzymatically treated ripe banana flour on the sensory quality and glycemic response of banana-wheat flour composite muffins-Reference-Cited by-同舟云学术

The effect of enzymatically treated ripe banana flour on the sensory quality and glycemic response of banana-wheat flour composite muffins

Published:2020-05-27 Issue:10 Volume:57 Page:3621-3627
ISSN:0022-1155
Container-title:Journal of Food Science and Technology
language:en
Short-container-title:J Food Sci Technol

Author:

Soto-Maldonado Carmen^ORCID,Concha-Olmos Jacqueline,Zúñiga-Hansen María Elvira

Funder

Comisión Nacional de Investigación Científica y Tecnológica

Centro Regional de Estudios en Alimentos Saludables

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Link

https://link.springer.com/content/pdf/10.1007/s13197-020-04394-6.pdf

Reference25 articles.

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2. Carvalho V, Conti-Silva AC (2017) Cereal bars produced with banana peel flour: evaluation of acceptability and sensory profile. J Sci Food Agric. https://doi.org/10.1002/jsfa.8447

3. Choo CL, Aziz NAA (2010) Effects of banana flour and b-glucan on the nutritional and sensory evaluation of noodles. Food Chem 119(1):34–40. https://doi.org/10.1016/j.foodchem.2009.05.004

4. DNAyB-Dirección Nacional de Alimentos y Bebidas (2019) Informe de actividades Industria de Alimentos y Bebidas (AyB). http://www.alimentosargentinos.gob.ar/HomeAlimentos/

5. Fatemeh S et al (2012) Total phenolics, flavonoids and antioxidant activity of banana pulp and peel flours: influence of variety and stage of ripeness. Int Food Res J 19(3):1041–1046

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