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There is interest in the production of gluten‐free foods with high dietary fibre content and low caloric supply. It is well known that gluten‐free foods present a poor matrix due to the absence of gluten, a protein that builds the network which provides the accepted textural characteristics of bakery products and pasta. Moreover, gluten‐free products have a low dietary fibre content due to the use...
Banana starch was isolated and used for preparation of two types of cookies. Chemical composition and digestibility tests were carried out on banana starch and the food products, and these results were compared with corn starch. Ash, protein, and fat levels in banana starch were higher than in corn starch. The high ash amount in banana starch could be due to the potassium content present in this fruit...
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