Título:	Characterization and in vitro starch digestiblility of green banana pulp and pell flours.
Autor:	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.
Afiliación:	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.
Año:	2022
Referencia:	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.
Descripción:	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
Palabras clave:	Unripe flour
Notas:	154333.
Tipo de Material:	Resumo em anais e proceedings
Acceso:	openAccess
Aparece en las colecciones:	Resumo em anais de congresso (CTAA)