Savory biscuits formulated with mixed green banana pulp and peel flours: A sustainable <scp>approach</scp> to enhance nutritional, technological and sensory properties
These findings support the use of green banana pulp and pulp/peel mixed flours as functional ingredients for developing nutritionally enhanced, fiber-rich savory biscuits with desirable textural and sensory properties. © 2026 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
Authors
- Leonara Martins Viana
- Frederico Augusto Ribeiro de Barros (ORCID: https://orcid.org/0000-0001-7300-8773)
- Mária Hermínia Ferrari Felisberto (ORCID: https://orcid.org/0000-0003-1538-7941)
- Carlos Wanderlei Piler Carvalho
- Hércia Stampini Duarte Martino
- Maria Teresa Galvão
Institutions
- Universidade Federal de Viçosa (BR)
- Brazilian Agricultural Research Corporation (BR)
- Sensor Development (United States) (US)
Publication Details
- Journal
- Journal of the Science of Food and Agriculture
- Published
- 2026-03-12
- DOI
- https://doi.org/10.1002/jsfa.70573
- Primary Topic
- Food composition and properties
- Type
- article
- Field-Weighted Citation Impact
- 0.00