Characterization and in vitro starch digestibility of green banana pulp and pell flours.

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dc.contributorL. 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.
dc.creatorVIANA, L. M.
dc.creatorRODRIGUES, F. S. R.
dc.creatorLEITE, M. O.
dc.creatorMARTINS, M. A.
dc.creatorCARVALHO, C. W. P. de
dc.creatorMARTINO, H. S. D.
dc.creatorFELISBERTO, M. H. F.
dc.creatorBARROS, F. A. R.
dc.date2023-04-12T18:23:33Z
dc.date2023-04-12T18:23:33Z
dc.date2022-11-24
dc.date2022
dc.date.accessioned2026-06-30T23:10:30Z
dc.descriptionThe 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.
dc.description154333.
dc.identifierIn: INTERNATIONAL CONGRESS ON BIOACTIVE COMPOUNDS, 2.; INTERNATIONAL WORKSHOP ON BIOACTIVE COMPOUNDS, 3., 2022, Campinas. Personal nutrition, ageing and food science: proceedings. Campinas: Unicamp, 2022.
dc.identifierhttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1148676
dc.identifier.urihttp://hdl.handle.net/123456789/375791
dc.languageeng
dc.rightsopenAccess
dc.subjectUnripe flour
dc.subjectFood technology
dc.subjectBioactive compounds
dc.subjectAntioxidants
dc.titleCharacterization and in vitro starch digestibility of green banana pulp and pell flours.
dc.typeResumo em anais e proceedings

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