Effect of Unripe Banana Flour Incorporation in Rice Papad and Resistance Starch ContentMohammed Zafar IM*, Bhatawale SP, Mehrajfatema ZM, Mirza RS, Mohammad UI and Siddiqui AN
Department of Food Science and Technology, MGM College of Food Technology, Aurangabad (MS) India
- *Corresponding Author:
- Mohammed Zafar IM
Department of Food Science and Technology
MGM College of Food Technology
Aurangabad (MS) India
E-mail: [email protected]
Received date: April 07, 2012; Accepted date: July 24, 2012; Published date: July 28, 2012
Citation: Mohammed Zafar IM, Bhatawale SP, Mehrajfatema ZM, Mirza RS, Mohammad UI, et al. (2012) Effect of Unripe Banana Flour Incorporation in Rice Papad and Resistance Starch Content. J Food Process Technol 3:169. doi:10.4172/2157-7110.1000169
Copyright: © 2012 Mohammed Zafar IM, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
This work was conducted to improve the level of resistant starch (RS) in a rice papad using unripe banana flour and to investigate the effect of substitution of unripe banana flour for rice flour on the texture of papad dough and characteristics of papad. While preparing rice papad, the rice flour was replaced with unripe banana flour with different degrees of substitutions including 0, 20, 40, 60, 80, and 100%. The results indicated that substitution of unripe banana flour significantly affected the hardness and stickiness properties of papad dough. It was found that the papad prepared from 100% unripe banana flour indicated the greatest changes on the textural properties and L* value. It also showed that the highest value of sensory score was observed for 75:25 rice: banana flour. The RS value also increases with the degree of substitution.