Characterization and in vitro starch digestiblility of green banana pulp and pell flours.

Characterization and in vitro starch digestiblility of green banana pulp and pell flours.

The use of green banana pulp (GBPF) and peel (GBPeF) flours in food formulations may be a viable alternative to minimize post-harvest losses and improve the nutritional value of foods. Thus, the objective of this study was to characterize and evaluate the in vitro starch digestibility of GBPF and GBPeF. Green banana (Musa paradisiaca, AAB group) bunches, cultivar “Prata”, were harvested at maturity stage 1(completely green), from May to July, 2021, in Viçosa, Minas Gerais, Brazil.

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Bibliographic Details
Main Authors: VIANA, L. M., RODRIGUES, F. S. R., LEITE, M. O., MARTINS, M. A., CARVALHO, C. W. P. de, MARTINO, H. S. D., FELISBERTO, M. H. F., BARROS, F. A. R.
Other Authors: L. M. VIANA, UFV; F. S. R. RODRIGUES, UFV; M. O. LEITE, UFV; M. A. MARTINS, UFV; CARLOS WANDERLEI PILER DE CARVALHO, CTAA; H. S. D. MARTINO, UFV; M. H. F. FELISBERTO, UFV; F. A. R. BARROS, UFV.
Format: Anais e Proceedings de eventos biblioteca
Language:Ingles
English
Published: 2022-11-24
Subjects:Unripe flour, Food technology, Bioactive compounds, Antioxidants,
Online Access:http://www.alice.cnptia.embrapa.br/alice/handle/doc/1148676
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http://www.alice.cnptia.embrapa.br/alice/handle/doc/1148676

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