Quality attributes of the developed banana flour: Effects of drying methods

Quality attributes of the developed banana flour: Effects of drying methods

The study aims to investigate the effects of different drying methods on the changes in functional properties, physicochemical composition, bioactive compounds, antioxidant activity, sensory attributes, and microstructural quality of the banana flours. Two local banana cultivars, Mehersagar and Sabr...

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Bibliographic Details
Main Authors: Mahfujul Alam, Mrityunjoy Biswas, Mir Meahadi Hasan, Md Faruk Hossain, Md Ashrafuzzaman Zahid, Md Sajib Al-Reza, Tarikul Islam
Format: Article
Language:English
Published: Elsevier 2023-07-01
Series:Heliyon
Subjects:
Banana flour
Drying methods
Functional property
Bioactive compounds
Sensory attributes
Microstructures
Online Access:http://www.sciencedirect.com/science/article/pii/S2405844023055202

Internet

http://www.sciencedirect.com/science/article/pii/S2405844023055202

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