Can I read Effects of Banana Flour in Gluten-Free Cookies on EtoBox?

Effects of Banana Flour in Gluten-Free Cookies by Lawrence Mundene-timothee is a document available to read on EtoBox.

What is Effects of Banana Flour in Gluten-Free Cookies about?

This study examines the impact of different banana flours on the physicochemical, textural, bioactive, and sensory properties of gluten-free cookies. The research found that cookies enriched with Erdemli banana flour exhibited higher dietary fiber, resistant starch, and bioactive properties, with an optimal mixture of 98.5% ER and 1.5% GN flour yielding the best results. Overall, incorporating banana flour, particularly from the Erdemli cultivar, enhances the nutritional quality and acceptability of gluten-

Author

Lawrence Mundene-timothee

Language

EN