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The physico-chemical and sensorial properties of the control (BCtr), commercial wheat flour (CWF) bread substituted with 10% BPF (banana pseudo-stem flour) (B10BPF) and B10BPF with added 0.8% w/w (flour weight basis) xanthan gum (XG) or sodium carboxymethylcellulose (CMC) (B10BPFXG and B10BPFCMC, respectively) were examined. The proximate analyses revealed that the composite bread had significantly...
The purpose of this study is to determine the nutritional and sensory attributes of the yellow alkaline noodle (YAN) prepared from 30% matured green banana (Musa acuminata×balbisiana Colla cv. Awak) flour (BF) and with addition of 10% oat β-glucan. The substitution of wheat flour with BF resulted in significantly (p<0.05) higher total dietary fibre (TDF), and especially insoluble dietary fibre...
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