Abstract Banana (Musa spp.), an evergreen perennial crop belonging to the Musaceae
family, is one of the world's most important tropical and subtropical fruits. It is characterized …

Banana is a tropical fruit crop that is consumed at large, not only because of the quantity
produced but also because it serves the calorific needs of millions of people. Banana is a …

The influences of konjac glucomannan (KGM) on the water distribution of frozen dough and
steamed bread quaility made from frozen dough were addressed in this study. Low Field …

Banana flour has been recognized as functional ingredient, owing to its healthy nutritional
pattern. Nevertheless, unripe and ripe banana flours show different characteristics and …

Physico-chemical, functional properties, and filmogenic characteristics were determined in
pulp (P) and whole (W) banana flours (BF), pretreated or not (preT and unT, respectively) …

Bananas are a valuable crop that are embedded with various micronutrients. Unripe
bananas are of interest because they are used by commercial interests as a source of …

Okara is a by-product from the production of soy beverages, which has a high content of
protein and fiber. Even though it has a high nutritional value, it is generally discarded or …

Improved understanding of the sensory responses to fibre fortification may assist
manufacturers and health promotion efforts. The effects of fibre fortification (or modified …

Apple pomace, abundant in dietary fibre and polyphenols, often goes unutilized, contributing
to environmental pollution as it is discarded in open fields of Jammu and Kashmir. This study …

Abstract Incorporation of Green Banana Flour (BF) into Chinese steamed bread (CSB) may
be a strategy to fortify the traditional CSB due to its health benefits. However, BF …