Physico-chemical and sensory analysis of banana flour

PALADI, Daniela; MANEA, Andreea-Rafaela; MELENCIUC, Mihai; MIJA, Nina

dc.contributor.author	PALADI, Daniela
dc.contributor.author	MANEA, Andreea-Rafaela
dc.contributor.author	MELENCIUC, Mihai
dc.contributor.author	MIJA, Nina
dc.date.accessioned	2024-05-10T06:19:15Z
dc.date.available	2024-05-10T06:19:15Z
dc.date.issued	2023
dc.identifier.citation	PALADI, Daniela et al. Physico-chemical and sensory analysis of banana flour. In: Insights of Future Foods - From concepts and challenges to technological innovations: 11th internat. symposium EURO-ALIMENT 2023, 19-20 Oct., 2023, Galaţi, Romania: book of abstracts, Galaţi, 2023, p. 80. ISSN 1843-5114.	en_US
dc.identifier.issn	1843-5114
dc.identifier.uri	http://repository.utm.md/handle/5014/27059
dc.description.abstract	The flour was obtained by drying green bananas in a dehydrator at a temperature of 60 oC for 6-10 hours. Then it was analyzed physico-chemically by determining the content of polyphenols (80,16 g/100 g), titratable acidity (0,18 o), moisture (9,5%), ash (3,4 %) and pH- flour flour (4,9). Green banana flour was found to have a significant carbohydrate content (70,84 g/100g); dietary fiber (8,5 g/100 g); proteins (4,3 g/100 g) and lipids (0,33 g/100 g).	en_US
dc.language.iso	en	en_US
dc.publisher	Galaţi University Press	en_US
dc.relation.ispartofseries	The 11th international symposium EURO-ALIMENT 2023 "Insights of Future Foods - From concepts and challenges to technological innovations";19-20 Oct., 2023, Galaţi, Romania
dc.rights	Attribution-NonCommercial-NoDerivs 3.0 United States	*
dc.rights.uri	http://creativecommons.org/licenses/by-nc-nd/3.0/us/	*
dc.subject	banana flour	en_US
dc.subject	drying bananas	en_US
dc.subject	carbohidrates	en_US
dc.subject	dietary fiber	en_US
dc.subject	polyphenols	en_US
dc.subject	vitamins	en_US
dc.title	Physico-chemical and sensory analysis of banana flour	en_US
dc.type	Article	en_US