Influence of green banana flour substitution for cassava starch on the nutrition, color, texture and sensory quality in two types of snacks

LWT

Volumn 47, Issue 1, 2012, Pages 175-182

  Wang, Yingqiang ^a   Zhang, Min ^a   Mujumdar, Arun S ^b  

^a JIANGNAN UNIVERSITY   (China)

^b NATIONAL UNIVERSITY OF SINGAPORE   (Singapore)

Author keywords

Cassava starch; Green banana flour; Nutrition; Sensory quality; Snack foods; Texture

Indexed keywords

BAKERIES; FRUITS; OILS AND FATS; PLANTS (BOTANY); STARCH; TEXTURES;

ANTIOXIDANT CAPACITY; CASSAVA STARCH; FUNCTIONAL INGREDIENT; GREEN BANANA FLOUR; POLYPHENOL CONTENT; SENSORY QUALITIES; SNACK FOOD; TEXTURAL PROPERTIES;

NUTRITION;

MANIHOT ESCULENTA;

EID: 84862791219     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2011.12.011     Document Type: Article

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