| Sr.No. |
Rice: banana flour papad samples |
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.
aValues are mean ± SD of three or more determinations.
bOil content is expressed on moisture-free basis. |
