Evaluation of quality characteristics of rice cakes containing different varieties of bananas

Abstract

ABSTRACTIn this study, the quality characteristics of the following foodstuffs were studied: waxy rice, three varieties of Taiwanese banana, and banana rice cakes prepared using ripe or unripe fruit. The proportions of resistant starch (RS), total starch, and amylose were significantly higher in the ripe bananas than in the unripe bananas (p < .05). Banana rice cakes prepared from the ripe bananas had a higher cooking loss rate and greater a and b values (p < .05); conversely, those prepared from the unripe bananas had greater hardness and L values. The use of unripe bananas led to the rice cakes containing more RS (8.86, 8.53, and 8.44 g/100 g vs. 8.30, 8.15, and 7.36 g/100 g for the ripe bananas). The use of any type of banana led to higher RS content values for the resulting rice cakes than did the use of pure rice (6.67%; p < .05). The rice cakes prepared from the ripe bananas had significantly greater swelling power and solubility, and these characteristics were affected by temperature; higher temperatures were found to result in significantly higher swelling power and solubility levels (p < .05).

Keywords

• Rice cake
• varieties
• unripe banana
• resistant starch
• ripe banana