Effects of banana flour and β-glucan on the nutritional and sensory evaluation of noodles

Food Chemistry

Volumn 119, Issue 1, 2010, Pages 34-40

  Choo, Chong Li ^a   Aziz, Noor Aziah Abdul ^a  

^a Universiti Sains Malaysia   (Malaysia)

Author keywords

Banana flour; Dietary fibre; Glycaemic index; Noodles; Oat glucan

Indexed keywords

BETA GLUCAN; CALCIUM; CARBOHYDRATE; MAGNESIUM; MINERAL; PHENOL DERIVATIVE; PHOSPHORUS; POTASSIUM; STARCH;

ANTIOXIDANT ACTIVITY; ARTICLE; BANANA; CONTROLLED STUDY; COOKING; DIETARY FIBER; DIGESTION; ELASTICITY; FLAVOR; FLOUR; FOOD; FOOD ANALYSIS; FOOD COLOR; FOOD COMPOSITION; FOOD QUALITY; GLYCEMIC INDEX; HUMAN; NONHUMAN; NOODLES; NORMAL HUMAN; NUTRITIONAL VALUE; OAT; PALATABILITY; PEROXIDATION; SENSORY EVALUATION; WHEAT;

MUSA ACUMINATA; TRITICUM AESTIVUM;

EID: 70349826270     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2009.05.004     Document Type: Article

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