Sr. No.

Rice : banana flour papadsamples

Hardness, g

Stickiness, g

1

100:00

565.55 ± 12.26a

70.78 ± 2.65a

2

75:25

327.07 ± 17.52b

82.12 ± 3.43b

3

50:50

303.58 ± 10.25c

100.42 ± 4.89c

4

25:75

262.39 ± 12.10d

122.45 ± 3.89d

5

00:100

231.64 ± 21.26e

136.55 ± 4.06e

Values in the same column with different letters are significantly different (P = 0.05) as measured by Duncan’s multiple-comparison test; Values are mean ± SD of three or more determinations.
Table 1: Effect of banana flour addition on rice papad dough characteristics.