EFFECT OF COOKING, ANNEALING AND STORAGE ON STARCH DIGESTIBILITY AND PHYSICOCHEMICAL CHARACTERISTICS OF UNRIPE BANANA FLOUR

The e ect of cooking (C) unripe banana fruits at di erent times (5, 15 and 25 min), followed by annealing (ANN) and annealing + storage (ANN+S) were evaluated. Cooking of unripe banana fruit for longer times (15 and 25 min) decreases the RS content, but increases the SDS fraction. Granular aggregate...

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Bibliografische gegevens
Gepubliceerd in:Revista Mexicana de Ingeniería Química
Hoofdauteurs: J. de la Rosa-Millán, E. Agama-Acevedo, P. Osorio-Díaz, L.A. Bello-Pérez
Formaat: Artigo
Taal:Inglês
Gepubliceerd in: Universidad Autónoma Metropolitana 2014
Onderwerpen:
Ingeniería
Annealing
banana flour
resistant starch
starch digestibility
Online toegang:https://www.redalyc.org/articulo.oa?id=62031166012
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