The Effect of Bread Fortification with Whole Green Banana Flour on Its Physicochemical, Nutritional and In Vitro Digestibility.
bread
digestibility
flour
green banana
mineral
nutritional
resistant starch
Journal
Foods (Basel, Switzerland)
ISSN: 2304-8158
Titre abrégé: Foods
Pays: Switzerland
ID NLM: 101670569
Informations de publication
Date de publication:
05 Feb 2020
05 Feb 2020
Historique:
received:
14
01
2020
revised:
31
01
2020
accepted:
02
02
2020
entrez:
9
2
2020
pubmed:
9
2
2020
medline:
9
2
2020
Statut:
epublish
Résumé
The use of Whole Green Banana Flour (WGBF) in bread production may be a strategy to improve the nutritional profile of bread, but the extent of improvement may depend on the processing conditions of the flour. Therefore, WGBF was produced using two methods (freeze-drying and air-oven drying) and was used in bread-making. This study investigated the effect of flour type-FDF (WGBF produced by freeze-drying) and ODF (prepared by air-oven drying at 50 °C)-at fortification levels of 0% (control), 10%, 20%, and 30% on the fortified bread. A significant decrease in energy caloric value and an increase in moisture and fibre at >20% fortification level (
Identifiants
pubmed: 32033343
pii: foods9020152
doi: 10.3390/foods9020152
pmc: PMC7073709
pii:
doi:
Types de publication
Journal Article
Langues
eng
Déclaration de conflit d'intérêts
The authors declare no conflict of interest.
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