Open Access
| Issue |
BIO Web Conf.
Volume 223, 2026
The 3rd International Conference on Food Technology and Nutrition (ICFTN 2025)
|
|
|---|---|---|
| Article Number | 01005 | |
| Number of page(s) | 12 | |
| Section | Food Technology and Nutrition | |
| DOI | https://doi.org/10.1051/bioconf/202622301005 | |
| Published online | 25 February 2026 | |
- T.B. Tribess, J.P. Hernández-Uribe, M.G.C. Méndez-Montealvo, E.W. Menezes, L.A. Bello-Perez, and C.C. Tadini, Thermal properties and resistant starch content of green banana flour (Musa cavendishii) produced at different drying conditionsc Lwt 42, 1022 (2009). https://doi.org/10.1016/j.lwt.2008.12.017. [Google Scholar]
- B.P.S. Produksi Tanaman Buah-Buahan Indonesia, Badan Pusat Statistik 183, 153 (2023). [Google Scholar]
- S.B. Murmu and H.N. Mishra, Measurement and modelling the effect of temperature, relative humidity and storage duration on the transpiration rate of three banana cultivars, Sci. Hortic. (Amsterdam). 209, 124 (2016). https://doi.org/10.1016/j.scienta.2016.06.011 [Google Scholar]
- O.P. Chauhan, P.S. Raju, D.K. Dasgupta, and A.S. Bawa, Modified Atmosphere Packaging of Banana (cv. Pachbale) with Ethylene, Carbon di-oxide and Moisture Scrubbers and Effect on its Ripening Behaviour, Am. J. Food Technol. 1, 179 (2006). 10.3923/ajft.2006.179.189 [Google Scholar]
- A.I. Falodun, H.N. Ayo-Omogie, and O.O. Awolu, Effect of different drying techniques on the resistant starch, bioactive components, physicochemical and pasting properties of Cardaba banana flour, Acta Univ. Cibiniensis. Ser. E Food Technol. 23, 35 (2019). https://doi.org/10.2478/aucft-2019-0005 [Google Scholar]
- C.V. Bezerra, A.M.C. da Rodrigues, E.R. Amante, and L.H.M. da Silva, Nutritional potential of green banana flour obtained by drying in spouted bed, Rev. Bras. Frutic. 35, 1140 (2013). https://doi.org/10.1590/S0100-29452013000400025 [CrossRef] [Google Scholar]
- C.I.A. La Fuente, R.F. Zabalaga, and C.C. Tadini, Combined effects of ultrasound and pulsed-vacuum on air-drying to obtain unripe banana flour, Innov. Food Sci. Emerg. Technol. 44, 123 (2017). https://doi.org/10.1016/j.ifset.2017.07.005 [Google Scholar]
- L. Ma, C. Liang, Y. Cui, H. Du, H. Liu, L. Zhu, Y. Yu, C. Lu, S. Benjakul, C. Brennan, and M.A. Brennan, Prediction of banana maturity based on the sweetness and color values of different segments during ripening, Curr. Res. Food Sci. 5, 1808 (2022). https://doi.org/10.1016/j.crfs.2022.08.024 [Google Scholar]
- Y.A. Ramadhan, E.C. Djamal, F. Kasyidi, and A.T. Bon, Identification of cavendish banana maturity using convolutional neural networks, in Proceedings of the 5th NA International Conference on Industrial Engineering and Operations Management Detroit, Michigan, USA, August 10 - 14, 1743 (2020). [Google Scholar]
- S.M. Sutan, I.Y. Prayogi, R. Damayanti, and G. Djoyowasito, Design to prediction tools for banana maturity based on image processing, IOP Conf. Ser. Earth Environ. Sci. 475, (2020). https://iopscience.iop.org/article/10.1088/1755-1315/475/1/012010 [Google Scholar]
- K. Adams, O.M. Lukow, J. Suchy, R. DePauw, and G. Humphreys, Analysis of kernel colour, flour and whole wheat end-product quality of commercially grown Canada hard white spring wheat, snowbird, J. Agric. Sci. 5, 187 (2012). [Google Scholar]
- AOAC. Official Methods of Analysis of AOAC, Association of Analytical Chemist (2005). [Google Scholar]
- I. Goñi, L. García-Diz, E. Mañas, F. Saura-Calixto, Analysis of resistant starch: A method for foods and food products, Food Chemistry 56, 445 (1996). https://doi.org/10.1016/0308-8146(95)00222-7 [Google Scholar]
- I.S.M. Zaidul, H. Yamauchi, S.-J. Kim, N. Hashimoto, and T. Noda, RVA study of mixtures of wheat flour and potato starches with different phosphorus contents, Food Chem. 102, 1105 (2007). [Google Scholar]
- S.D.T. Maduwanthi and R. Marapana, Biochemical changes during ripening of banana: A review, International Journal of Food Science and Nutrition 2, 166 (2017) [Google Scholar]
- T. Gulati and A.K. Datta, Mechanistic understanding of case-hardening and texture development during drying of food materials, J. Food Eng. 166, 119 (2015). https://doi.org/10.1016/j.jfoodeng.2015.05.031 [Google Scholar]
- O. Masato, M. Kentaro, M. Tatsuro, F. Akio, H. Yukako, and M. Yasuki, Effects of drying temperature on the properties of starch in pasta, LWT 145, 111171 (2021). https://doi.org/10.1016/j.lwt.2021.111171 [Google Scholar]
- J. Ahmed, L. Thomas, and R. Khashawi, Influence of hot-air drying and freeze-drying on functional, rheological, structural and dielectric properties of green banana flour and dispersions, Food Hydrocoll. 99, 105331 (2020). https://doi.org/10.1016/j.foodhyd.2019.105331 [Google Scholar]
- X. Chen, X. Li, X. Mao, H. Huang, T. Wang, Z. Qu, J. Miao, and W. Gao, Effects of drying processes on starch-related physicochemical properties, bioactive components and antioxidant properties of yam flours, Food Chem. 224, 224 (2017). https://doi.org/10.1016/j.foodchem.2016.12.028 [Google Scholar]
- P. Correia and M.L. Beirão-Da-Costa, Effect of drying temperatures on starch-related functional and thermal properties of chestnut flours, Food Bioprod. Process. 90, 284 (2012). https://doi.org/10.1016/j.fbp.2011.06.008 [Google Scholar]
- S. Tian and Y. Sun, Influencing factor of resistant starch formation and application in cereal products: A review, Int. J. Biol. Macromol. 149, 424 (2020). https://doi.org/10.1016/j.ijbiomac.2020.01.264 [Google Scholar]
- Q. Liu, R. Yada, and J. Arul, Characterization of thermal properties of potato dry matter - Water and starch - Water systems, J. Food Sci. 67, 560 (2002). https://doi.org/10.1111/j.1365-2621.2002.tb10638.x [CrossRef] [Google Scholar]
- J. Pico, K. Xu, M. Guo, Z. Mohamedshah, M.G. Ferruzzi, and M.M. Martinez, Manufacturing the ultimate green banana flour: Impact of drying and extrusion on phenolic profile and starch bioaccessibility, Food Chem. 297, 124990 (2019). https://doi.org/10.1016/j.foodchem.2019.124990 [Google Scholar]
- R. Aidoo, I.N. Oduro, J.K. Agbenorhevi, W.O. Ellis, and N.B. Pepra-Ameyaw, Physicochemical and pasting properties of flour and starch from two new cassava accessions, Int. J. Food Prop. 25, 561 (2022). https://doi.org/10.1080/10942912.2022.2052087. [Google Scholar]
- M. Tsakama, A.M. Mwangela, T.A. Manani, and N. Mahungu, Physicochemical and pasting properties of starch extracted from eleven sweetpotato varieties, Afr. J. Food Sci. Technol. 1, 090 (2010). [Google Scholar]
- M. Yang, L. Chang, F. Jiang, N. Zhao, P. Zheng, J. Simbo, X. Yu, and S. Kui Du, Structural, physicochemical and rheological properties of starches isolated from banana varieties (Musa spp.), Food Chem. X 16, 100473 (2022). https://doi.org/10.1016/j.fochx.2022.100473 [Google Scholar]
- K. Bashir, T.L. Swer, K.S. Prakash, and M. Aggarwal, Physico-chemical and functional properties of gamma irradiated whole wheat flour and starch, LWT 76, 131 (2017). https://doi.org/10.1016/j.lwt.2016.10.050 [Google Scholar]
- K.O. Falade and C.A. Okafor, Physical, functional, and pasting properties of flours from corms of two Cocoyam (Colocasia esculenta and Xanthosoma sagittifolium) cultivars, J. Food Sci. Technol. 52, 3440 (2015). https://doi.org/10.1007/s13197-014-1368-9 [Google Scholar]
Current usage metrics show cumulative count of Article Views (full-text article views including HTML views, PDF and ePub downloads, according to the available data) and Abstracts Views on Vision4Press platform.
Data correspond to usage on the plateform after 2015. The current usage metrics is available 48-96 hours after online publication and is updated daily on week days.
Initial download of the metrics may take a while.

