Effect of extrusion cooking on the physicochemical properties, resistant starch, phenolic content and antioxidant capacities of green banana flour

Food Chemistry

Volumn 143, Issue , 2014, Pages 33-39

  Sarawong, Chonthira ^a,b   Schoenlechner, Regine ^a   Sekiguchi, Ken ^d   Berghofer, Emmerich ^a   Ng, Perry K W ^c  

^a UNIVERSITY OF NATURAL RESOURCES AND LIFE SCIENCES   (Austria)

^b RAJAMANGALA UNIVERSITY OF TECHNOLOGY   (Thailand)

^c Michigan State University   (United States)

^d Biwako Research Institute   (Japan)

Author keywords

Green banana flour extrusion cooking physicochemical properties phenolics and antioxidant capacity

Indexed keywords

ANTIOXIDANTS; CYCLODEXTRINS; FRUITS; STARCH;

ANTI-OXIDANT ACTIVITIES; ANTIOXIDANT CAPACITY; BARREL TEMPERATURE; CO-ROTATING TWIN SCREW EXTRUDERS; PHYSICOCHEMICAL PROPERTY; RESISTANT STARCH; TOTAL PHENOLIC CONTENT; WATER SOLUBILITY INDEX;

EXTRUSION;

AMYLOSE; ANTIOXIDANT; STARCH; WATER;

ADSORPTION; ANTIOXIDANT ACTIVITY; ARTICLE; BANANA; COOKING; FLOUR; FOOD EXTRUSION; FOOD STORAGE; MICROWAVE OVEN; PHYSICAL CHEMISTRY; SOLUBILITY; VISCOSITY;

EID: 84881491798     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.07.081     Document Type: Article

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