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Effect of banana pulp and peel flour on physicochemical properties and in vitro starch digestibility of yellow alkaline noodles

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Pages 326-340 | Published online: 21 Sep 2009

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Maligi Bhavani, Sonia Morya, Deepika Saxena & Chinaza Godswill Awuchi. (2023) Bioactive, antioxidant, industrial, and nutraceutical applications of banana peel. International Journal of Food Properties 26:1, pages 1277-1289.
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Ololade H. Adejuwon, Afam I. O. Jideani & Kolawole O. Falade. (2020) Quality and Public Health Concerns of Instant Noodles as Influenced by Raw Materials and Processing Technology. Food Reviews International 36:3, pages 276-317.
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Seyed Mohammad Taghi Gharibzahedi, Shima Yousefi & Ioannis S. Chronakis. (2019) Microbial transglutaminase in noodle and pasta processing. Critical Reviews in Food Science and Nutrition 59:2, pages 313-327.
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Chuang Chi Chueh, Li Jen Lin, Wei Chih Lin, Shih Hung Huang, Ming Shiou Jan, Shen Chang Chang, Wei Sheng Chung & Tzu Tai Lee. (2019) Antioxidant capacity of banana peel and its modulation of Nrf2-ARE associated gene expression in broiler chickens. Italian Journal of Animal Science 18:1, pages 1394-1403.
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Yuanyang Nie, Yuhui Jin, Chujun Deng, Linshuang Xu, Mingjun Yu, Wei Yang, Bo Li & Renyong Zhao. (2019) Rheological and microstructural properties of wheat dough supplemented with Flammulina velutipes (mushroom) powder and soluble polysaccharides. CyTA - Journal of Food 17:1, pages 455-462.
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Articles from other publishers (28)

Nitamani Choudhury, C. Nickhil & Sankar Chandra Deka. (2023) Comprehensive review on the nutritional and therapeutic value of banana by-products and their applications in food and non-food sectors. Food Bioscience 56, pages 103416.
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Moses Ojukwu & Azhar Mat Easa. 2022. Soybean - Recent Advances in Research and Applications. Soybean - Recent Advances in Research and Applications.
Burcu Türker & Nazlı Savlak. (2021) Gluten-free cake with unripe banana peel flour substitution: impact on nutritional, functional and sensorial properties. Nutrition & Food Science 52:6, pages 980-995.
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Funmilayo Joy Gbenga-Fabusiwa, Yemisi A Jeff-Agboola, Zacheeus Sunday Ololade, Remilekun Akinrinmade & David Olusegun Agbaje. (2022) Waste-to-wealth; nutritional potential of five selected fruit peels and their health benefits: A review. African Journal of Food Science 16:7, pages 172-183.
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Suresh Kumar Paramasivam, Amelia Keran David, Saraswathi Marimuthu Somasundaram, Backiyarani Suthanthiram, Karur Nallappagounder Shiva & Uma Subbaraya. (2021) Influence of food hydrocolloids on the structural, textural and chemical characteristics of low-fat banana chips. Food Science and Technology International 28:3, pages 203-215.
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Mandeep Kaur, Vinod Kumar Modi & Harish Kumar Sharma. (2022) Effect of carbonation and ultrasonication assisted hybrid drying techniques on physical properties, sorption isotherms and glass transition temperature of banana (Musa) peel powder. Powder Technology 396, pages 519-534.
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Supaluck Kraithong & Utthapon Issara. (2021) A strategic review on plant by-product from banana harvesting: A potentially bio-based ingredient for approaching novel food and agro-industry sustainability. Journal of the Saudi Society of Agricultural Sciences 20:8, pages 530-543.
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Shin-Yong Yeoh, Muhammad Lubowa, Thuan-Chew Tan, Maizura Murad & Azhar Mat Easa. (2020) The use of salt-coating to improve textural, mechanical, cooking and sensory properties of air-dried yellow alkaline noodles. Food Chemistry 333, pages 127425.
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Adetiya Rachman, Margaret A. Brennan, James Morton & Charles S. Brennan. (2020) Gluten‐free pasta production from banana and cassava flours with egg white protein and soy protein addition. International Journal of Food Science & Technology 55:8, pages 3053-3060.
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Adetiya Rachman, Margaret A. Brennan, James Morton & Charles S. Brennan. (2020) Effect of Egg White Protein and Soy Protein Isolate Addition on Nutritional Properties and In-Vitro Digestibility of Gluten-Free Pasta Based on Banana Flour. Foods 9:5, pages 589.
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Lee-Hoon Ho & Shi-Yun Wong. 2020. Chemical Properties of Starch. Chemical Properties of Starch.
May S. M. Wee & Christiani Jeyakumar Henry. (2020) Reducing the glycemic impact of carbohydrates on foods and meals: Strategies for the food industry and consumers with special focus on Asia. Comprehensive Reviews in Food Science and Food Safety 19:2, pages 670-702.
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Shayma Thyab Gddoa Al-Sahlany & Alaa Mohammed Salih Al-musafer. (2020) Effect of substitution percentage of banana peels flour in chemical composition, rheological characteristics of wheat flour and the viability of yeast during dough time. Journal of the Saudi Society of Agricultural Sciences 19:1, pages 87-91.
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Adetiya Rachman, Margaret A. Brennan, James Morton & Charles S. Brennan. (2019) Effect of egg white protein and soy protein fortification on physicochemical characteristics of banana pasta. Journal of Food Processing and Preservation 43:9.
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Amir Amini Khoozani, Alaa El-Din Ahmed Bekhit & John Birch. (2019) Effects of different drying conditions on the starch content, thermal properties and some of the physicochemical parameters of whole green banana flour. International Journal of Biological Macromolecules 130, pages 938-946.
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Yuanyang Nie, Penghui Zhang, Chujun Deng, Linshuang Xu, Mingjun Yu, Wei Yang, Renyong Zhao & Bo Li. (2019) Effects of Pleurotus eryngii (mushroom) powder and soluble polysaccharide addition on the rheological and microstructural properties of dough . Food Science & Nutrition 7:6, pages 2113-2122.
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Amir Amini Khoozani, John Birch & Alaa El-Din Ahmed Bekhit. (2019) Production, application and health effects of banana pulp and peel flour in the food industry. Journal of Food Science and Technology 56:2, pages 548-559.
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Hang T. Vu, Christopher J. Scarlett & Quan V. Vuong. (2018) Phenolic compounds within banana peel and their potential uses: A review. Journal of Functional Foods 40, pages 238-248.
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Sonal Prakash Patil & Shalini Subhash Arya. (2017) Nutritional, functional, phytochemical and structural characterization of gluten-free flours. Journal of Food Measurement and Characterization 11:3, pages 1284-1294.
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Milad Kazemi, Roselina Karim, Hamed Mirhosseini, Azizah Abdul Hamid & Sahar Tamnak. (2016) Processing of Parboiled Wheat Noodles Fortified with Pulsed Ultrasound Pomegranate (Punica granatum L. var. Malas) Peel Extract. Food and Bioprocess Technology 10:2, pages 379-393.
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Ismail Norli, Ariffin Fazilah & Ismail Mohamad Pazli. 2017. Knowledge-Driven Developments in the Bioeconomy. Knowledge-Driven Developments in the Bioeconomy 141 159 .
Burcu TürkerNazlı SavlakMüzeyyen Kaşıkcı. (2016) Effect of Green Banana Peel Flour Substitution on Physical Characteristics of Gluten-Free Cakes. Current Research in Nutrition and Food Science Journal 4:Special-Issue-October, pages 197-204.
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Thuan-Chew Tan, Tanyong Phatthanawiboon & Azhar Mat Easa. (2016) Quality, Textural, and Sensory Properties of Yellow Alkaline Noodles Formulated with Salted Duck Egg White. Journal of Food Quality 39:4, pages 342-350.
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Leila Nouri, Abdorreza Mohammadi Nafchi & A. A. Karim. (2015) Mechanical and Sensory Evaluation of Noodles Incorporated with Betel Leaf Extract. International Journal of Food Engineering 11:2, pages 221-227.
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Chonthira Sarawong, Zuleyka Concepción Rodríguez Gutiérrez, Emmerich Berghofer & Regine Schoenlechner. (2014) Gluten-free pasta: effect of green plantain flour addition and influence of starch modification on the functional properties and resistant starch content. International Journal of Food Science & Technology 49:12, pages 2650-2658.
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Ling-Yun Li, Thuan-Chew Tan, Min-Tze Liong & Azhar Mat Easa. (2014) Preparation and evaluation of chili powder-enriched layered noodles. LWT - Food Science and Technology 59:1, pages 566-571.
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Khongsak Srikaeo, Sukanya Mingyai & Peter A. Sopade. (2011) Physicochemical properties, resistant starch content and enzymatic digestibility of unripe banana, edible canna, taro flours and their rice noodle products. International Journal of Food Science & Technology 46:10, pages 2111-2117.
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