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Title: Composition and functional properties of banana tree male inflorescence flour
Keywords: Musa
Drying method
Physical-chemical analysis
Issue Date: 2022
Publisher: Taylor and Francis Online
Citation: NOGUEIRA, P. V. et al. Composition and functional properties of banana tree male inflorescence flour. Journal of Culinary Science & Technology, [S.l.], 2022.
Abstract: The purpose of this paper is to physical-chemical characterize of male inflorescence of Prata-Anã and Grande Naine cultivars, and their respective flours. Three drying methods were used to prepare the flours: F1- drying in a forced-air oven at 40°C/30 hours; F2- at 60°C/24 hours and F3- conventional oven at 120°C/45 minutes. The banana tree male inflorescence has a high moisture content, significant amount of fiber and reduced caloric value, cv. Prata-Anã stood out in crude protein and crude fiber values. Grande Naine F2 and F3 flours was higher in antioxidant potential, the F3 flours was better in total phenolics.
Appears in Collections:DAG - Artigos publicados em periódicos

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