Obtention of esterified green banana flour with lactic acid
The aim of this study was to produce green banana flour, modify it through esterification with lactic acid (2.5%) at 110ºC, and utilize it as a parcial substitute of fat in bakery products. It was evaluated the percentage of lactilo formation, apparent viscosity, solubility and swelling power, paste...
| Principais autores: | dos Santos, Larissa Rocha, Oliveira, Mariana, Giopato Viel, Franciele Leila, Plata-Oviedo, Manuel Salvador Vicente |
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| Formato: | Artigo |
| Idioma: | Português |
| Publicado em: |
Universidade Tecnológica Federal do Paraná (UTFPR)
2015
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| Acesso em linha: |
http://periodicos.utfpr.edu.br/rebrapa/article/view/3476 |
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