Table 1

Sr. No.	*Rice: banana flour papad* samples**	Hardness, g	Stickiness, g
1	100:00	565.55 ± 12.26^a	70.78 ± 2.65^a
2	75:25	327.07 ± 17.52^b	82.12 ± 3.43^b
3	50:50	303.58 ± 10.25^c	100.42 ± 4.89^c
4	25:75	262.39 ± 12.10^d	122.45 ± 3.89^d
5	00:100	231.64 ± 21.26^e	136.55 ± 4.06^e

Values in the same column with different letters are significantly different (P = 0.05) as measured by Duncan’s multiple-comparison test.
^aValues are mean ± SD of three or more determinations.

Table 1: Effect of banana flour addition on rice papad dough characteristics.