Psyllium (Plantago ovata Forsk) in frozen banana pulp : Influence on rheological, nutritional and sensory characteristics

A frozen banana pulp with functional properties was developed and characterized in this work. For this, 0 g, 3 g, 5 g and 7 g of psyllium in 100 g of banana pulp were added. The use of this fiber in industrialized products can contribute to the nutritional enrichment of the products and provide func...

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Publié dans:	Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 29(2023), 1 vom: 29. Jan., Seite 75-83
Auteur principal:	Franco, Elisangela Aparecida Nazario (Auteur)
Autres auteurs:	Chávez, Davy William Hidalgo, Barbosa de Lima, Antonia, Bastos, Maria do Socorro Rocha, de Melo, Nathália Ramos
Format:	Article en ligne
Langue:	English
Publié:	2023
Accès à la collection:	Food science and technology international = Ciencia y tecnologia de los alimentos internacional
Sujets:	Journal Article cholesterol chronic disease functional product health claim sensory product Psyllium 8063-16-9 Dietary Fiber