Effect of Unripe Banana Flour Incorporation on Resistance Starch Content of Rice PapadBhatawale SP, Mohammad UIA, Mirza RSS, Mohammed Zafar IM, Siddiqui AN and Mehraj Fatema ZM*
Department of Food Science and Technology, MGM College of Food Technology, Aurangabad (MS), India
- *Corresponding Author:
- Mehraj Fatema ZM
Department of Food Science and Technology
MGM College of Food Technology, Aurangabad (MS), India
E-mail: [email protected]
Received date: March 26, 2012; Accepted date: May 14, 2012; Published date: May 20, 2012
Citation: Bhatawale SP, Mohammad UIA, Mirza RSS, Mohammed Zafar IM, Siddiqui AN, et al (2012) Effect of Unripe Banana Flour Incorporation on Resistance Starch Content of Rice Papad. J Nutr Food Sci 2:143. doi: 10.4172/2155-9600.1000143
Copyright: © 2012 Bhatawale SP, 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.
The effect of incorporation of unripe banana flour on the rheology of dough and textural characteristics of papad with respect to level of resistant starch (RS) in a rice flour papad was investigated. 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. The papad prepared from 100% unripe banana flour indicated significant changes on the textural properties and L* (Lightness) value. The RS value also increased with the degree of substitution. The highest value of sensory score was observed for 75 : 25 rice : banana flour substitution.