Banana and Mango Flours

摘要: Publisher Summary Flours obtained from unripe fruits such as mango and banana are an important source of indigestible carbohydrates polyphenol compounds. Banana is a climateric fruit cultivated in many countries, primarily those located the tropical subtropical regions, it represents major staple. Annual world production approximately 104 millions tons. The chemical composition varieties depends ripening state; however, agronomic traits, type soil, climatic conditions alter minor components fruit. Mango harvested at mature green stage stored for ripening. When fully grown ready picking, stem snaps easily. main water carbohydrates, with small amounts dietary (DF), protein, lipid, vitamins. These have significant associated bioactive compounds (flavonoids, carotenoids, etc.) more balanced composition. flours can reduce glycemic response. Unripe flour be modified by enzymatic treatments to increase amount carbohydrates. added diverse bakery products, evaluation their nutraceutical potential necessary.