International Journal of Food Properties (Jan 2021)

PHYSICAL AND CHEMICAL PROPERTIES OF DIFFERENT VARIETIES OF TAIWANESE BANANAS AND THEIR APPLICATION IN BANANA FLAT-RICE NOODLES

  • Ming-Chang Li,
  • Chin-fu Chou,
  • Jen-shinn Lin

DOI
https://doi.org/10.1080/10942912.2021.1958842
Journal volume & issue
Vol. 24, no. 1
pp. 1164 – 1174

Abstract

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Three varieties of ripe and unripe bananas as well as indica rice (taichung sen no. 17) Were analyzed for the production of flat-Rice Noodles. The ripe bananas contained the lowest amylose, total starch, and resistant starch contents (rsc). The L-Value, hardness, and rsc of the flat-rice noodles with unripe bananas were higher than the values of those prepared using ripe bananas; the opposite trend was observed for a and b values and cooking loss. the solubility and swelling power of the flat-rice noodles using ripe bananas were significantly higher than those of the noodles prepared using unripe bananas.

Keywords