Original paper
Evaluation of mature banana peel flour on physical, chemical, and texture properties of a gluten‐free Rissol
Abstract
A gluten-free Rissol with mature banana (Nanica Cavendish) peel flour (0%, 5%, and 10%) was developed and texture, color, physical, and chemical properties were determined. Results showed that the replacement of 10% of rice flour for banana peel flour (BPF) increased fivefold the fiber content and decreased 1.4-fold the carbohydrate content when compared to the control (without addition of BPF). No significant differences were found on total...
Paper Details
Title
Evaluation of mature banana peel flour on physical, chemical, and texture properties of a gluten‐free Rissol
Published Date
Mar 4, 2020
Volume
46
Issue
8
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Notes
History