Title:	Characterization and in vitro starch digestiblility of green banana pulp and pell flours.
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.
Affiliation:	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.
Date Issued:	2022
Citation:	In: INTERNATIONAL CONGRESS ON BIOACTIVE COMPOUNDS, 2.; INTERNATIONAL WORKSHOP ON BIOACTIVE COMPOUNDS, 3., 2022, Campinas. Personal nutrition, ageing and food science: proceedings. Campinas: Unicamp, 2022.
Description:	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.
NAL Thesaurus:	Food technology Bioactive compounds Antioxidants
Keywords:	Unripe flour
Notes:	154333.
Type of Material:	Resumo em anais e proceedings
Access:	openAccess
Appears in Collections:	Resumo em anais de congresso (CTAA)