dc.contributor.author | PALADI, Daniela | |
dc.contributor.author | MANEA, Andreea-Rafaela | |
dc.contributor.author | MELENCIUC, Mihai | |
dc.contributor.author | MIJA, Nina | |
dc.date.accessioned | 2024-05-10T06:19:15Z | |
dc.date.available | 2024-05-10T06:19:15Z | |
dc.date.issued | 2023 | |
dc.identifier.citation | PALADI, Daniela et al. Physico-chemical and sensory analysis of banana flour. In: Insights of Future Foods - From concepts and challenges to technological innovations: 11th internat. symposium EURO-ALIMENT 2023, 19-20 Oct., 2023, Galaţi, Romania: book of abstracts, Galaţi, 2023, p. 80. ISSN 1843-5114. | en_US |
dc.identifier.issn | 1843-5114 | |
dc.identifier.uri | http://repository.utm.md/handle/5014/27059 | |
dc.description.abstract | The flour was obtained by drying green bananas in a dehydrator at a temperature of 60 oC for 6-10 hours. Then it was analyzed physico-chemically by determining the content of polyphenols (80,16 g/100 g), titratable acidity (0,18 o), moisture (9,5%), ash (3,4 %) and pH- flour flour (4,9). Green banana flour was found to have a significant carbohydrate content (70,84 g/100g); dietary fiber (8,5 g/100 g); proteins (4,3 g/100 g) and lipids (0,33 g/100 g). | en_US |
dc.language.iso | en | en_US |
dc.publisher | Galaţi University Press | en_US |
dc.relation.ispartofseries | The 11th international symposium EURO-ALIMENT 2023 "Insights of Future Foods - From concepts and challenges to technological innovations";19-20 Oct., 2023, Galaţi, Romania | |
dc.rights | Attribution-NonCommercial-NoDerivs 3.0 United States | * |
dc.rights.uri | http://creativecommons.org/licenses/by-nc-nd/3.0/us/ | * |
dc.subject | banana flour | en_US |
dc.subject | drying bananas | en_US |
dc.subject | carbohidrates | en_US |
dc.subject | dietary fiber | en_US |
dc.subject | polyphenols | en_US |
dc.subject | vitamins | en_US |
dc.title | Physico-chemical and sensory analysis of banana flour | en_US |
dc.type | Article | en_US |
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