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http://repositorio.ufla.br/jspui/handle/1/54413| 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. |
| URI: | https://www.tandfonline.com/doi/abs/10.1080/15428052.2022.2040677 http://repositorio.ufla.br/jspui/handle/1/54413 |
| Appears in Collections: | DAG - Artigos publicados em periódicos |
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