Influence of convection drying with hot air on the physicochemical and phytochemical properties of green banana flour (Musa cavendish)

Influence of convection drying with hot air on the physicochemical and phytochemical properties of green banana flour (Musa cavendish)

The present study focuses on the effect of different drying temperatures (DT) (40, 60 and 80°C) and the combination of banana slice thicknesses (BST) (2 and 4 mm) on the physicochemical properties and phytochemicals of green banana flour (GBF). The influence of the drying temperature and thickness o...

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Bibliographic Details
Main Authors: Luis Alfredo Espinoza-Espinoza, Carlos Eduardo Juárez-Ojeda, Luis Alberto Ruiz-Flores, Luz Arelis Moreno-Quispe, Mirtha Susana Anaya-Palacios, Haydée Cárdenas-Quintana
Format: Article
Language:English
Published: Frontiers Media S.A. 2023-07-01
Series:Frontiers in Sustainable Food Systems
Subjects:
banana
flour
convective drying
phenolic compounds
antioxidant capacity
Online Access:https://www.frontiersin.org/articles/10.3389/fsufs.2023.1204349/full

Internet

https://www.frontiersin.org/articles/10.3389/fsufs.2023.1204349/full

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