The bio-properties of Saba banana have been the subject of limited studies that focused mainly on the ripe stage of maturity23and the content of few extractable free phenolics, ignoring the bound fractions11. Subsequently, a comprehensive review by Singhet al.2summarized the previous researches on...
1976. Physico-chemical changes in « saba » banana during normal and acetylene-induced ripening. Food Chemistry, 1: 125-137.Lustre, A.O., Soriano, M.S., Morya, N.S., Balagot, A.H. and Tunac, M.M. (1976) Physico Chemical Changes in "SABA" Bananas during Normal and Acetylene ...
Antagonistic activity of Lactobacillus plantarum and saba banana starch under proximal colon model challenged with Salmonella typhimuriumFood-borne pathogens are among the most significant problems in maintaining the health of people. Many probiotics have been widely reported to alleviate and protect against...
In Vitro Release Characteristics of Sugars and Hydrolysis of Starch During Simulated Digestion of Saba banana at Different Maturity StagesFlorêncio
nutritional quality of this sample was significantly improved, whereby it contained higher protein than the gluten-containing counterpart. GSBF also contributed to the high dietary fiber and resistant starch content of the cake. Keywords: green banana flour;soy protein isolate;emulsifier;cake;gluten-...