Title of article
Nutritional composition of green banana flour irradiated (gluten-free)
Author/Authors
Taipina، M.S. نويسنده Energy Research Institute and Nucleares-CNEN/SP. Rua Fradique Coutinho 781apt 122 CEP 05416-011. , , Garbelotti، M.L. نويسنده Institute Adolfo Lutz - BQ. Av. Dr. Arnaldo, 355, S?o Paulo, SP, Brazil. , , Lamardo، L.C.A. نويسنده Institute Adolfo Lutz - BQ. Av. Dr. Arnaldo, 355, S?o Paulo, SP, Brazil. , , Balian، C.S. نويسنده Faculty of Veterinary Medicine and Animal Science --FMVZ S?o Paulo, Av professor Dr. Orlando Marques de Paiva, S?o Paulo, SP, Brazil. ,
Issue Information
روزنامه با شماره پیاپی 0 سال 2014
Pages
6
From page
170
To page
175
Abstract
The green banana flour (Musa spp.) was treated with gamma irradiation at doses 1.0 and 3.0 kGy and its changes were evaluated in relation to vitamin B1 and C content, besides nutritional properties. Vitamin B1 was determined using fluorescence quantification produced by thiochrome compound. Vitamin C was determined by UV/VIS spectrophotometric method. The physicochemical analyses were performed by standard methods. No loss of vitamins B1 and C was found at assayed ?-irradiation doses. Also, there is no considerable difference for physicochemical properties of the Brazilian green banana flour. As it was showed, the nutritional value of irradiated food is preserved. Then, the application of the irradiation technology for food may be recommended.
Journal title
Agricultural Advances (AA)
Serial Year
2014
Journal title
Agricultural Advances (AA)
Record number
1458784
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