食品加工与技术杂志

抽象的

Effect of Unripe Banana Flour Incorporation in Rice Papad and Resistance Starch Content

Mohammed Zafar IM, Bhatawale SP, Mehrajfatema ZM, Mirza RS, Mohammad UI and Siddiqui AN

This work was conducted to improve the level of resistant starch (RS) in a rice papad using unripe banana flour and to investigate the effect of substitution of unripe banana flour for rice flour on the texture of papad dough and characteristics of papad. While preparing rice papad, the rice flour was replaced with unripe banana flour with different degrees of substitutions including 0, 20, 40, 60, 80, and 100%. The results indicated that substitution of unripe banana flour significantly affected the hardness and stickiness properties of papad dough. It was found that the papad prepared from 100% unripe banana flour indicated the greatest changes on the textural properties and L* value. It also showed that the highest value of sensory score was observed for 75:25 rice: banana flour. The RS value also increases with the degree of substitution.