Effect of Unripe Banana Flour Incorporation on Resistance Starch Content of Rice Papad

Abstract

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.