Sr.No.

Rice: banana flour papadsamples

Moisture content (%)

Oil content (%)

Texture, g

Color value L*

Sensory score

Resistant Starch   (%)

1

100:00

4.18±0.02a

26.85±0.03a

52.2±2.02a

82.24±0.02a

9

7.54±0.02a

2

75:25

4.02±0.04a

25.12±0.04b

53.76±3.02a

77.58±0.01b

9

9.12±0.05b

3

50:50

4.20±0.03b

24.16±0.05c

57.10±1.02b

65.54±1.07c

8

10.15±0.04c

4

25:75

4.21±0.07b

22.22±0.05c

59.74±2.07b

63.28±0.55d

7

12.02±0.03d

5

00:100

4.16±0.04a

21.01±0.10d

60.15±1.02b

59.17±0.10e

6

13.65±0.03e

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.
Oil content is expressed on moisture-free basis.
Table 2: Effect of banana flour addition on rice papad characteristics.