Sr. No. Rice: banana flour papad samples 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.
aValues are mean ± SD of three or more determinations.
Table 1: Effect of banana flour addition on rice papad dough characteristics.