Quality evaluation of gluten-free brown rice pasta formulated with green matured banana flour and defatted soy flour was written by Udachan, Iranna;Gatade, Abhijit;Ranveer, Rahul;Lokhande, Siddharth;Mote, Gurunath;Sahoo, Akshaya Kumar. And the article was included in Journal of Food Processing and Preservation in 2022.Electric Literature of C21H44O5 The following contents are mentioned in the article:
Irresp. of the high production of bananas, large quantities are lost due to deficient postharvest handling. The main aim of the present work was to develop gluten-free brown rice pasta by utilization of unripe banana flour (UBF) and defatted soy flour (DSF). To improve the nutritional value of pasta, UBF was substituted in brown rice flour at the levels of 10% to 50% with 10% DSF. With increasing substitution byUBF, hardness, chewiness values were decreased, which were more pronounced when the substitution was more than 30%. The increasing level of UBF had a pos. effect on sensory attributes up to 30% replacement. Fiber and protein content were improved with increasing replacement by UBF compared with wheat-based control pasta. Based on texture, sensory, proximate, and color anal., gluten-free brown rice pasta partially replaced with 30% UBFand 10% DSF were optimized. This study involved multiple reactions and reactants, such as Glyceryl monostearate (cas: 31566-31-1Electric Literature of C21H44O5).
Glyceryl monostearate (cas: 31566-31-1) belongs to esters. Esters are widespread in nature and are widely used in industry. In nature, fats are in general triesters derived from glycerol and fatty acids. Esters are responsible for the aroma of many fruits, including apples, durians, pears, bananas, pineapples, and strawberries. Cyclic esters are called lactones, regardless of whether they are derived from an organic or inorganic acid. One example of an organic lactone is γ-valerolactone.Electric Literature of C21H44O5
Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics