Evaluation of quality characteristics of rice cakes containing different varieties of bananas

Autor:	Shu Chen Hsu, Ying Che Huang, Chin Fu Chou
Jazyk:	angličtina
Rok vydání:	2023
Předmět:	Rice cake varieties unripe banana resistant starch ripe banana Nutrition. Foods and food supply TX341-641 Food processing and manufacture TP368-456
Zdroj:	International Journal of Food Properties, Vol 26, Iss 1, Pp 1445-1456 (2023)
Druh dokumentu:	article
ISSN:	10942912 1532-2386 1094-2912
DOI:	10.1080/10942912.2023.2219858
Popis:	ABSTRACTIn this study, the quality characteristics of the following foodstuffs were studied: waxy rice, three varieties of Taiwanese banana, and banana rice cakes prepared using ripe or unripe fruit. The proportions of resistant starch (RS), total starch, and amylose were significantly higher in the ripe bananas than in the unripe bananas (p
Databáze:	Directory of Open Access Journals
Externí odkaz:	https://doaj.org/article/a89092edc70d40bd83590b4e11e06e11 Zobrazit plný text záznamu View record in DOAJ Plný text ve formátu PDF Plný text ve formátu HTML
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