Antioxidant Properties, Sensory Evaluation and Mineral Content of Cardaba Banana and Plantain Flours
Unripe cardaba banana and plantain slices were processed into flour. The effects of treatment (blanching/unblanched) and drying method (sun, 50ºC and 70ºC) were recorded. The antioxidant properties of the flour samples, sensory evaluation and minerals content were all determined. DPPH, TPC, FRAP and...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
De Gruyter
2019-04-01
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| Series: | Open Agriculture |
| Subjects: | |
| Online Access: | https://doi.org/10.1515/opag-2019-0005 |