Green Banana Flour Snack Bars: Physicochemical and Gastroprotective Data

Pregelatinized green banana flour snack bars formulated at 40% concentration achieved high sensory scores for crunchiness (7.470 ± 0.860) and appearance (7.40 ± 0.93). Thammarat Kaewmanee published this dataset on figshare in April 2026, detailing in vivo gastroprotective effects, including reduced ethanol-induced gastric ulcer area (0.020 ± 0.010 cm²) and increased gastric mucin levels (26–27 µg/g tissue).

Use Cases

• Analyze the relationship between drum-drying pregelatinization and physicochemical properties like water solubility index and swelling power.
• Model sensory acceptability over time based on storage stability data collected over six weeks.
• Evaluate gastroprotective efficacy by comparing gastric ulcer area reduction and mucin levels between native and processed flour.
• Optimize snack bar formulations using sensory profile data, including hedonic scores for crunchiness and overall appearance.

Strengths

• Includes specific sensory evaluation scores on a 9-point scale, such as crunchiness (7.470 ± 0.860) and overall appearance (7.40 ± 0.93).
• Provides concrete in vivo gastroprotective measurements, including gastric ulcer area (0.020 ± 0.010 cm²) and gastric mucin levels (26–27 µg/g tissue).
• Contains storage stability data over a six-week period, with monitored moisture content (3.190–4.150%) and microbial counts (< 1.2 × 10² CFU/g).

Limitations

• Row count is unknown, which may limit suitability assessment.
• Column-level documentation is absent; field semantics must be inferred after download.
• The dataset is 17.1 KB, indicating a very limited scope of data.

Provenance

Source

Thammarat Kaewmanee

Collection Method

Likely contains experimental measurements from a study evaluating pregelatinized green banana flour and snack bars.

Freshness

Last updated 2026-04-24 17:37:24; freshness should be verified.