Leonara Martins Viana, Fabiana Silva Rocha Rodrigues, Millena Cristina Barros Santos, Amanda Dos Santos Lima, Elizabeth Harumi Nabeshima, Mauricio de Oliveira Leite, Márcio Arêdes Martins, Carlos Wanderlei Piler de Carvalho, Vinícius Gonçalves Maltarollo, Luciana Azevedo, Mariana Simões Larraz Ferreira, Hércia Stampini Duarte Martino, Mária Herminia Ferrari Felisberto, Frederico Augusto Ribeiro de Barros
This study aimed to characterize and evaluate the in vitro bioactive properties of green banana pulp (GBPF), peel (GBPeF), and mixed pulp/peel flours M1 (90/10) and M2 (80/20). Lipid concentration was higher in GBPeF (7.53%), as were the levels of free and bound phenolics (577 and 653.1 mg GAE/100 g, respectively), whereas the resistant starch content was higher in GBPF (44.11%). Incorporating up to 20% GBPeF into the mixed flour had a minor effect on the starch pasting properties of GBPF. GBPeF featured rutin and trans-ferulic acid as the predominant free and bound phenolic compounds, respectively...
April 27, 2024: Food Chemistry