ArticleJournal of food science and technology2021
Gluten-free green banana flour muffins: chemical, physical, antioxidant, digestibility and sensory analysis.
Article in Journal of food science and technology, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 13 papers.
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Who cites it
13 citing papers in PubMed.
- Savory biscuits formulated with mixed green banana pulp and peel flours: A sustainable approach to enhance nutritional, technological and sensory properties.Journal of the science of food and agriculture · 2026Article
- Dietary Fiber and Processing Interventions for Enhanced Batters and Final Baked Products: A Review.International journal of food science · 2026Review
- Augmenting Physical Characters and Functional Benefits of Egg Fruit (Pouteria campheciana L.) Muffins with Glycemic Load Prediction.Plant foods for human nutrition (Dordrecht, Netherlands) · 2025Article
- Effects on Physicochemical, Nutritional, and Quality Attributes of Fortified Vegan Muffins Incorporated with Hempseed as an Alternative Protein Source.Foods (Basel, Switzerland) · 2025Article
- Effects of Banana Flour on Some Physicochemical, Textural, Bioactive, and Sensory Properties of Gluten-Free Cookie.Food science & nutrition · 2025Article
- Reuse of Almond Skin to Formulate a New Gluten- and Lactose-Free Bakery Product.Foods (Basel, Switzerland) · 2024Article
- Green banana resistant starch: A promising potential as functional ingredient against certain maladies.Food science & nutrition · 2024Review
- Enhancing Banana Flour Quality through Physical Modifications and Its Application in Gluten-Free Chips Product.Foods (Basel, Switzerland) · 2024Article
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- Functional, Thermal and Structural Properties of Green Banana Flour (cv. Giant Cavendish) by De-astringency, Enzymatic and Hydrothermal Treatments.Plant foods for human nutrition (Dordrecht, Netherlands) · 2023Article
- Flour on Gluten-Free Muffins from Different Edible Cassava Varieties in Thailand.Foods (Basel, Switzerland) · 2022Article
- Product development of ice cream stick from raw banana powder.Journal of food science and technology · 2022Article
Corrections and comments
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Authors and funding
10 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Considering the low availability of gluten-free products that are offered an affordable price and good sensory characteristics, the main objective of the study was developed a gluten-free muffin based on green banana flour and evaluate their physical-chemical and sensorial aspects. The quality of the muffin was analyzed through such moisture content, ashes, proteins, lipids, fiber, carbohydrates, total caloric content, yield mass, weight loss in the supply, antioxidant activity, protein digestibility, and hedonic scale. The results showed that the gluten-free muffin had a moisture content of 26.7%, ash of 2.39%, lipids of 15.4%, proteins of 10.3%, fibers of 1.2%, carbohydrates of 44.0%, the total caloric value of 261.2 kcal, high protein digestibility and moderate antioxidant activity. The acceptability index was 84.5%. It has been concluded that gluten-free muffin with green banana flour is a viable alternative for the reason that they have higher protein content than other alternative flours.
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