This review covers the significance of green banana resistant starch (RS), a substantial
polysaccharide. The food industry has taken an interest in green banana flour due to its 30 …

This study investigated the impact of Parinari curatellifolia peel flour on the nutritional,
physical and antioxidant properties of formulated biscuits. Biscuits enriched with 5%, 10 …

Utilizing unripe banana flour (UBF) has gained considerable interest recently due to its
functional components, particularly its resistant starch (RS), which could control obesity and …

Fruit fortification is a promising strategy for improving the nutritional and functional properties
of shortbread biscuits, as fruit contains various bioactive compounds that provide potential …

Biscuits are food product frequently made from wheat flour. Food producers aim to produce
biscuits using non-wheat flour, such as tuber, fruit, or grain flour. Consumers will accept …

Functional foods are food products having an additional function beneficial for the
consumer, beyond the provision of nutrients. It is common opinion that functional foods …

The rising demand for gluten-free, non-sucrose-based food products has originated the
concept of incorporation of polyol in composite flour to fulfill multiple health benefits. In this …

Bottle gourd (Lagenaria siceraria) is a naturally rich source of several phytochemicals that
play a vital role in the prevention of diseases. In the present study, the effect of bottle gourd …

To prevent losses before consumption due to the rapid ripening of bananas, turning unripe
bananas into flour and using it in bakery products can both enhance the functional …

The objective of this study was to characterize and evaluate the effect of storage time of
whole sorghum flour, stored at room temperature and wrapped in different packages: paper …