Pregelatinized green banana flour snack bars: Physicochemical properties, sensory quality, and gastroprotective potential in an ethanol-induced ulcer model
Thammarat Kaewmanee·Sasitorn Chusri·Sineenart Sanpinit·Samuel Abiodun Kehinde·Acharaporn Issuriya·Pinanong Na-Phatthalung·Surasak Limsuwan
Peptic ulcers remain a recurrent gastrointestinal disorder requiring preventive nutritional strategies. Functional foods that promote gastrointestinal health may play an important role in preventing and managing peptic ulcers. In this study, we evaluated pregelatinized green banana flour (GBF) prepared by drum drying as a functional ingredient for developing snack bars with gastroprotective potential. The aim of this study was to systematically investigate how drum-drying pregelatinization influ