Awak) Flour Abstract Introduction Methods Materials Green Banana Flour Preparation Snack Bars Preparation Total Starch Determination Resistant Starch and Digestible Starch Determination Total Dietary Fibre, Soluble Dietary Fibre, and Insoluble Dietary Fibre Glycaemic Index Determination Sensory Evaluation Statistical Analysis Discussion Total Starch, Resistant Starch, and Digestible Starch of the Snack Bars Total Dietary Fibre, Insoluble Dietary Fibre, and Soluble Dietary Fibre of Snack Bars In Vitro Starch Hydrolysis Hydrolysis Index and Estimated Glycaemic Index Sensory Evaluation Conclusion Acknowledgment References Chapter 5 Betel Leaves (Piper Betle L.) Powder: Production, Nutritional Quality, Physico-Chemical and Functional Properties Abstract Introduction Methods Raw Materials Preparation of Betel Leaves Powder Proximate Analysis Physical Properties Determination Chemical Properties Determination Functional Properties Determination Total Phenolic and Total Flavonoid Contents and Antioxidant Properties Determination Preparation of Sample Extracts Determination of Total Phenolic Content Total Flavonoid Content 1,1-Diphenyl-2-picryhydrazyl Free Radical-Scavenging Assay Ferric Reducing Antioxidant Potential Assay Statistical Analysis Discussion Proximate Composition of Betel Leaves Powder Physical Properties of Betel Leaves Powder Functional Properties of Betel Leaves Powder Chemical Properties of Betel Leaves Powder Antioxidant Properties of Methanolic Extract of Betel Leaves Powders Conclusion Acknowledgment References Chapter 6 The Characterisation of Banana (Musa Acuminata × Balbisiana ABB cv. Table of contents : Contents Preface Chapter 1 Gluten-Containing Flours versus Alternative Gluten-Free Flours Abstract Introduction Adverse Reactions to Gluten-Containing Flours Cereal and Flour Production Flour Composition and Properties Starch Proteins Fibre Lipids Common Flours Applications Bread Pasta Biscuit Dough Rheology Nutritional Aspects Future Trends References Chapter 2 Burdock (Arctium lappa L.) Root Flour Production: Technological, Nutritional, and Functional Characterization Abstract Introduction Material and Methods Material Methods Burdock Root Flour Processing Burdock Root Characterization Technological Characterization Nutritional Characterization Bioactive Compounds Blends of Whole Wheat Flour, Refined Wheat Flour, and Burdock Flour: Pasting Properties Statistical Analysis Results and Discussion Burdock Flour Characteristics Technological Properties Nutritional Properties Addition of Burdock Flour to Blends of Whole and Refined Wheat Flour: Pasting Properties Future Perspectives References Chapter 3 The Nutritional and Functional Properties of Wheat Abstract Introduction Wheat Grain Health Beneficial Components of Wheat Dietary Fiber Vitamins and Minerals Phenolic Acids Polyphenols Lignans Flavonoids Carotenoids Tocols Phytosterols/Phytostanols Phytic Acid Conclusion References Chapter 4 In Vitro Starch Digestibility of Snack Bar Formulated with Green Banana (musa acuminata × balbisiana ABB cv.
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