Properties of Banana (Cavendish spp.) Starch Film Incorporated with Banana Peel Extract and Its Application
نویسندگان
چکیده
منابع مشابه
Some Physical Properties of Full-Ripe Banana Fruit (Cavendish variety)
Physical properties of fruits and vegetables are the subject of many researches because of its importance in designing of agricultural machinery. Banana fruit is one of important fruit. In this study some physical properties of banana fruit (Cavendish variety) were determined. Properties which were measured included weight of whole fruit peel and pulp weight, dimensions, surface area and projec...
متن کاملsome physical properties of full-ripe banana fruit (cavendish variety)
physical properties of fruits and vegetables are the subject of many researches because of its importance in designing of agricultural machinery. banana fruit is one of important fruit. in this study some physical properties of banana fruit (cavendish variety) were determined. properties which were measured included weight of whole fruit peel and pulp weight, dimensions, surface area and projec...
متن کاملAntioxidant and Antihyperglycemic Properties of Three Banana Cultivars (Musa spp.)
Background. This study sought to investigate the antioxidant and antihyperglycemic properties of Musa sapientum (Latundan banana) (MSL), Musa acuminata (Cavendish banana) (MAC), and Musa acuminate (Red Dacca) (MAR). Materials and Methods. The sugar, starch, amylose, and amylopectin contents and glycemic index (GI) of the three banana cultivars were determined. Furthermore, total phenol and vita...
متن کاملBanana Peel: Pharmacological Activities: A Review
Musa sapientum which is commonly called banana is an herbaceous plant of family Musaceae, a popular fruit consumed worldwide. It is originated from topical region of Southern Asia. The plant is cultivated for its fruits and to a lesser extent for production of fibres. Considering the nutritional activities, it is one of the leading food crops with high source of minerals, vitamins, flavonoids, ...
متن کاملPhysicochemical, pasting and gel textural properties of wheat-ripe Cavendish banana composite flours
Proximate composition, pH and amylose content of ripe Cavendish banana flour (RBF) prepared in this study were compared with all-purpose wheat flour (WF). RBF was found to be significantly (P < 0.05) higher in total carbohydrates and minerals content, while significantly (P < 0.05) lower in protein and fat contents compared with those of WF. Wheat-ripe banana composite flours (W-RBF) prepared b...
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ژورنال
عنوان ژورنال: Molecules
سال: 2021
ISSN: 1420-3049
DOI: 10.3390/molecules26051406