ArticlePlant foods for human nutrition (Dordrecht, Netherlands)2023
Functional, Thermal and Structural Properties of Green Banana Flour (cv. Giant Cavendish) by De-astringency, Enzymatic and Hydrothermal Treatments.
Article in Plant foods for human nutrition (Dordrecht, Netherlands), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
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Who cites it
4 citing papers in PubMed.
- Effects of Incorporated Emulsifiers Into Noodles on V-amylose Formation, Digestibility, and Structural Characteristics.Plant foods for human nutrition (Dordrecht, Netherlands) · 2023Article
- Effects of Debranching Conditions and Annealing Treatment on the Formation of Starch Nanoparticles and Their Physicochemical Characteristics.Foods (Basel, Switzerland) · 2023Article
- Study of unripe and inferior banana flours pre-gelatinized by four different physical methods.Frontiers in nutrition · 2023Article
- Prebiotic potential of green banana flour: impact on gut microbiota modulation and microbial metabolic activity in a murine model.Frontiers in nutrition · 2023Article
Corrections and comments
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Authors and funding
2 authors.
Funding
Abstract
Green banana fruit with high resistant starch (RS) content has a potential to be a nutraceutical ingredient despite having an unpleasant astringency taste and is yet to be fully explored. In this study, the green banana after de-astringency treatment was employed for flour production, and the resulting flour was subjected to modification by the combined treatments of pullulanase debranching and annealing. The banana flour (BF) and the modified flour (MF) were compared with each other by evaluating their functional, thermal and structural properties. The BF showed a restricted-swelling pasting profile, behaving like a slightly chemically cross-linked starch; the MF exhibited less pronounced changes in pasting behavior with increased solubility and decreased swelling power and dispersed volume fraction at elevated temperatures. As compared with the BF, an enhanced thermal stability of the MF was observed, reflected in the endotherm shifting to higher temperatures with increased enthalpy. The BF displayed a C
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.