Pasting and physical properties of green banana flours and pastas

QR Code

Pasting and physical properties of green banana flours and pastas

Viscosity and physical properties of flours and pastas prepared from four cultivars of green bananas (namely Pisang Berangan, Pisang Nangka, Pisang Tanduk, and Pisang Nipah) have been evaluated. The moisture content and water activity of banana flours were found in the range of 7.71%-8.50% wet basis...

Full description

Bibliographic Details
Main Authors:	Cheok, Choon Yoong, Sulaiman, Rabiha, Manan, N. A., Zakora, A. J., Chin, Nyuk Ling, Hussain, Norhayati
Format:	Article
Language:	English
Published:	Faculty of Food Science and Technology, Universiti Putra Malaysia 2018
Online Access:	http://psasir.upm.edu.my/id/eprint/66328/ http://psasir.upm.edu.my/id/eprint/66328/1/%2846%29.pdf

Similar Items

Effect of lupin flour incorporation on the physical and sensory quality of pasta
by: Jayasena, Vijay, et al.
Published: (2011)

Development and quality evaluation of high protein and high dietary fibre pasta using lupin flour
by: Jayasena, Vijay, et al.
Published: (2012)

Effect of Sorghum Flour Addition on In Vitro Starch Digestibility, Cooking Quality, and Consumer Acceptability of Durum Wheat Pasta
by: Khan, I., et al.
Published: (2014)

Effect of Sorghum Flour Addition on Resistant Starch Content, Phenolic Profile and Antioxidant Capacity of Durum Wheat Pasta
by: Khan, I., et al.
Published: (2013)

Discrete breathers in honeycomb Fermi-Pasta-Ulam lattices
by: Wattis, Jonathan A.D., et al.
Published: (2014)

Acute effect of sorghum flour-containing pasta on plasma total polyphenols, antioxidant capacity and oxidative stress markers in healthy subjects: A randomised controlled trial
by: Khan, I., et al.
Published: (2015)

Reinforcement of natural rubber latex films by Banana flour.
by: Azahari, Baharin
Published: (2012)

Rheological properties of native and modified corn starches in the presence of hydrocolloids
by: Shaari, Nur Atiqah, et al.
Published: (2017)

Discrete breathers in a two-dimensional Fermi-Pasta-Ulam lattice
by: Butt, Imran A., et al.
Published: (2006)

Effect of extrusion barrel temperatures on residence time and physical properties of various flour extrudates
by: Lim, Sue Shan, et al.
Published: (2015)

Utilization of banana peel flour as fibre ingredient in the waffle cones
by: Mohd Dom, Zanariah, et al.
Published: (2019)

Discrete breathers in a two-dimensional hexagonal Fermi-Pasta-Ulam lattice
by: Butt, Imran A., et al.
Published: (2007)

Extraction and quantification of saponins: a review
by: Cheok, Choon Yoong, et al.
Published: (2014)

Effect of marinating temperatures on physical changes of traditionally marinated beef satay.
by: Chin, Nyuk Ling, et al.
Published: (2011)

Utilisation Of Matured Green Banana (Musa Paradisiaca var. Awak) Flour And Oat Beta Glucan As Fibre Ingredients In Noodles.
by: Chong, Li Choo
Published: (2007)

Utilisation Of Matured Green Banana (Musa Paradisiaca Var. Awak) Flour And Oat Beta Glucan As Fibre Ingredients In Noodles
by: Chong Li, Choo
Published: (2017)

Some physical properties of mature green Nipah and Nangka banana fruit
by: Zainal A'bidin, Farahana Nabilah, et al.
Published: (2019)

Asymptotic analysis of combined breather-kink modes in a Fermi-Pasta-Ulam chain
by: Butt, Imran A., et al.
Published: (2007)

VG Pasta Production / Nurul I'zzati Ramli... [et al.]
by: Ramli, Nurul I'zzati, et al.
Published: (2020)

Effects of Marinating Factors on the Quality of Beef Satay
by: Cheok, Choon Yoong
Published: (2009)

Extraction of total phenolic and total monomeric anthocyanin contents from mangosteen (garcinia mangostana L.) hull
by: Cheok, Choon Yoong
Published: (2012)

Looking beyond pasta and pizzas: examining personal and historical nostalgia as travel motives
by: Phau, I., et al.
Published: (2016)

Physicochemical properties and pasting profiles of composite flour added with cornlettes (Zea Mays)
by: Abidin, Nurul Ali’im Zainal
Published: (2015)

BF Enterprise: Banana Peel Flour / Siti Nur Hazimah Ibrahim...[et.al]
by: Ibrahim, Siti Nur Hazimah, et al.
Published: (2016)

Citric acid extraction of pectin from tropical fruit peels of passion fruit, dragon fruit and soursop
by: Liew, Shan Qin, et al.
Published: (2015)

An edible cutleries using green materials: sorghum flour
by: Kabir, Mohd Hafizalrisman, et al.
Published: (2022)

Influence of wood flour and modifier contents on the physical and mechanical properties of wood flour-recycle polypropylene composites
by: Febrianto, Fauzi, et al.
Published: (2006)

Effect of soaking and high-pressure processing on antioxidant content, functional and pasting properties of Bambara groundnut (Vigna subterranean (L.) Verdc) flour
by: Omoniyi, S.A., et al.
Published: (2024)

Total monomeric anthocyanin (TMA) extraction from mangosteen hull in ultrasonic assisted acidified aqueous solvent extractions
by: Cheok, Choon Yoong, et al.
Published: (2012)

Anthocyanin recovery from mangosteen (Garcinia mangostana L.) hull using lime juice acidified aqueous methanol solvent extraction
by: Cheok, Choon Yoong, et al.
Published: (2013)

Physicochemical properties and volatile profile of chili shrimp paste as affected by irradiation and heat
by: Cheok, Choon Yoong, et al.
Published: (2017)

Modelling the three-stage activation process of composite sourdough starters developed using pumpkin and mung bean flours
by: Lau, Siew Wen, et al.
Published: (2024)

Physico-chemical and flowability characteristics of a new variety of Malaysian sweet potato, VitAto Flour
by: Mohd Hanim, Abu Bakr, et al.
Published: (2014)

Effect of orange sweet potato (ipomoea batatas) flour substitution on the pasting, rheological and textural properties of fish-flours mixtures of extruded fish crackers / Noorakmar Abd Wahab
by: Abd Wahab, Noorakmar
Published: (2012)

Physical and mechanical properties of wood flour- recycle polypropylene composites under various wood flour sizes and modifier contents
by: Febrianto, Fauzi, et al.
Published: (2005)

Effect of lupin flour incorporation on the physical characteristics of dough and biscuits
by: Jayasena, Vijay, et al.
Published: (2011)

Effect of lupin flour incorporation on the physical and sensory properties of muffins
by: Nasar-Abbas, Syed, et al.
Published: (2012)

Current trends of tropical fruit waste utilization
by: Cheok, Choon Yoong, et al.
Published: (2018)

Flowability and physical properties of wheat-unripe plantain (Musa paradisiaca) composite flour
by: Etti, C. J., et al.
Published: (2019)

Gelatinization properties of sago and wheat flour mixtures
by: Sarker, Md. Zaidul Islam, et al.
Published: (2003)