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Effect of Different Drying Techniques on the Resistant Starch, Bioactive Components, Physicochemical and Pasting Properties of Cardaba Banana Flour Cover

Effect of Different Drying Techniques on the Resistant Starch, Bioactive Components, Physicochemical and Pasting Properties of Cardaba Banana Flour

Acta Universitatis Cibiniensis. Series E: Food Technology
Volume 23 (2019): Issue 1 (June 2019)
By: Adedolapo Ibironke Falodun,  Helen Nwakego Ayo-Omogie and  Olugbenga Olufemi Awolu  
Open Access
|Jul 2019

Authors

Adedolapo Ibironke Falodun

Department of Food Science &Technology, Federal University of Technology, Akure, Nigeria

Helen Nwakego Ayo-Omogie

Department of Food Science &Technology, Federal University of Technology, Akure, Nigeria

Olugbenga Olufemi Awolu

ooawolu@futa.edu.ng

Department of Food Science &Technology, Federal University of Technology, Akure, Nigeria
DOI: https://doi.org/10.2478/aucft-2019-0005 | Journal eISSN: 2344-150X | Journal ISSN: 2344-1496
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Language: English
Page range: 35 - 42
Published on: Jul 18, 2019
Published by: Lucian Blaga University of Sibiu
In partnership with: Paradigm Publishing Services
Publication frequency: 2 issues per year
Keywords:
Cardaba banana,
Antioxidants,
Cabinet drying,
Freeze drying,
Sun drying
Related subjects:
Industrial chemistry,
Industrial chemistry, other,
Food science and technology

© 2019 Adedolapo Ibironke Falodun, Helen Nwakego Ayo-Omogie, Olugbenga Olufemi Awolu, published by Lucian Blaga University of Sibiu
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

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