Composition and functional properties of banana tree male inflorescence flour

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dc.creatorNogueira, Paulyene Vieira
dc.creatorVilas Boas, Açucena Cardoso
dc.creatorSuárez, Natália Ferreira
dc.creatorAbreu, Rafael Azevedo Arruda de
dc.creatorCarvalho, Carolina Valeriano de
dc.creatorPio, Leila Aparecida Salles
dc.creatorPasqual, Moacir
dc.date.accessioned2022-08-31T19:53:20Z
dc.date.available2022-08-31T19:53:20Z
dc.date.issued2022
dc.description.abstractThe 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.pt_BR
dc.identifier.citationNOGUEIRA, P. V. et al. Composition and functional properties of banana tree male inflorescence flour. Journal of Culinary Science & Technology, [S.l.], 2022.pt_BR
dc.identifier.urihttps://repositorio.ufla.br/handle/1/54413
dc.identifier.urihttps://www.tandfonline.com/doi/abs/10.1080/15428052.2022.2040677pt_BR
dc.languageen_USpt_BR
dc.publisherTaylor and Francis Onlinept_BR
dc.rightsopenAccesspt_BR
dc.sourceJournal of Culinary Science & Technologypt_BR
dc.subjectMusapt_BR
dc.subjectDrying methodpt_BR
dc.subjectPhysical-chemical analysispt_BR
dc.titleComposition and functional properties of banana tree male inflorescence flourpt_BR
dc.typeArtigopt_BR

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