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Physico-chemical and sensory analysis of banana flour

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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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