Banana flour

Xem 1-7 trên 7 kết quả Banana flour

Sensory evaluation and nutritional value of balady flat bread supplemented with banana peels as a natural source of dietary fiber

The aim of this study was to evaluate the effect of two different concentrations of banana peels BP (5% and 10%) as a partial replacement for wheat flour on physicochemical and sensory properties of Egyptian balady flat bread.

7p schindler 30-12-2021 18 0 Download

Development of health mix from banana

Bananas are among the world‟s leading food crops, after rice, wheat and maize. Banana is a dessert fruit for millions and it contains nearly all the essential nutrients. Banana accounts for 31.7 per cent of the total fruit production in India. It has short shelf life of 6- 10 days under tropical condition. Converting this perishable fresh fruit into shelf stable high value products like powder flour will be of immense value. The present study was undertaken to develop health mix from `Chakkai banana variety.

6p chauchaungayxua11 23-03-2021 12 2 Download

Comparative study of the properties of ripe banana flour, unripe banana flour and cooked banana flour aiming towards effective utilization of these flours

The objective of this study was. To prepare flours from ripe, unripe banana and cooked unripe banana, to compare the properties of ripe banana flour, unripe banana flour and cooked banana flour aiming towards effective utilization of these flours.

13p nguathienthan8 20-10-2020 5 1 Download
Nutritional evaluation of indigenously developed weaning food from malted sorghum incorporated with soybean and raw banana flour

Composite flours were developed using malted sorghum, blanched soybean and blanched banana flours in three different ratios, viz. 60:20:20; 50:30:20 and 40:30:30 respectively. Weaning foods were developed by adding 80 g of either skim or whole milk powder and 48 g of sugar per hundred grams in each of composite flour.

8p trinhthamhodang1215 23-09-2020 8 2 Download
Standardization and evaluation of synbiotic yoghurt

The present investigation was carried out to standardize and evaluate plain, probiotic, prebiotic and synbiotic yoghurts using selected yoghurt commercial starter culture, probiotic cultures (L. acidophilus, L. casei, L. plantarum, and L. rhamnosus), and prebiotic fibre sources viz., oat flour, inulin and banana flour. Based on the acceptance of the product from the sensory point of view, the overall acceptability score for plain and probiotic yoghurt prepared with 2 % inoculation was higher than 1 % inoculation. Prebiotic yoghurt prepared with 0.5% oat flour, 1.0% inulin and 1.

15p caygaocaolon4 04-04-2020 12 1 Download
TỪ VỰNG TIẾNG ANH CHỦ ĐỀ CÁC MÓN ĂN

Ba ba – Tortoise Ba ba hầm vang đỏ: Stewed Turtle with Red wine Ba ba hấp tỏi cả con: Steamed whole Turtle with garlic Ba ba nấu chuối đậu: Cooked Turtle with banana & soya curd Ba ba nướng giềng mẻ: Grilled Turtle with rice frement & garlic Ba ba rang muối: Roasted Turtle with salt Ba ba tần hạt sen: Steamed Turtle with lotus sesame Bánh bao: steamed wheat flour cake Bánh chưng: stuffed sticky rice cake Bánh cốm: young rice cake Bánh cuốn: stuffed pancake Bánh đậu: soya cake Bánh dầy: round sticky rice cake Bánh mì:...

11p hoangliensonnhi 24-07-2013 428 119 Download
Banana Muffin - Bánh chuối nướng thơm lừng

Banana Muffin - Bánh chuối nướng thơm lừng Bánh này ăn mềm, thơm nhẹ mùi chuối, ngọt dịu, là món bánh rất thích hợp cho những ngày mưa hay ngày mát trời. Ăn bánh khi còn ấm nóng càng ngon. Nguyên liệu: - Bột mì (plain flour) 165 gram - Đường 140 gram -Trứng gà 1 quả - Bơ 75 gram - Baking soda 1 thìa vơi cà phê (thuốc muối) - Baking powder 1 thìa vơi cà phê (bột nở) - Muối 1/2 thìa cà phê - Sữa chua Vinamilk 1.5 hộp - Chuối chín 1 quả - Vani nước 1 thìa...

3p dalatlanh 11-01-2011 95 7 Download