Physicochemical Properties of Bread Partially Substituted with Unripe Green Banana (<i>Cavendish</i> spp.) Flour

Physicochemical Properties of Bread Partially Substituted with Unripe Green Banana (<i>Cavendish</i> spp.) Flour

This study aimed to utilize unripe green bananas obtained from those that were graded as unacceptable for export. Bread was selected as the product model for the application of banana flour. As carbohydrates and other functional active compounds make up the main composition of green bananas, unripe...

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Bibliographic Details
Main Authors: Pakathip Thakaeng, Thitirat Boonloom, Saroat Rawdkuen
Format: Article
Language:English
Published: MDPI AG 2021-04-01
Series:Molecules
Subjects:
unripe green banana
<i>Cavendish</i> spp.
wheat flour substitution
bread
gluten-free
functional properties
Online Access:https://www.mdpi.com/1420-3049/26/7/2070

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