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Md. Faridul Islam

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Open access Aug 2026

Development and Quality Evaluation of Fiber‐Enriched Pasta Incorporating Green Banana Flour and Whole Wheat Flour: Physicochemical, Antioxidant, and Sensory Properties

ABSTRACT This study evaluated the effects of incorporating green banana and whole wheat flour at varying substitution levels on the nutritional, functional, antioxidant, cooking, and sensory properties of formulated novel pasta. Six formulations were developed and compared against a commercial control. Proximate analys...

S. Islam, Nusrat Sadia Himu, Md. Faridul Islam et al. · 0 citations

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