TY - JFULL AU - W. Tiboonbun and M. Sungsri-in and A. Moongngarm PY - 2011/10/ TI - Effect of Replacement of Unripe Banana Flour for Rice Flour on Physical Properties and Resistant Starch Content of Rice Noodle T2 - International Journal of Nutrition and Food Engineering SP - 557 EP - 561 VL - 5 SN - 1307-6892 UR - https://publications.waset.org/pdf/14747 PU - World Academy of Science, Engineering and Technology NX - Open Science Index 57, 2011 N2 - This work was conducted to improve the level of resistant starch (RS) in a rice noodle using unripe banana flour and to investigate the effect of substitution of unripe banana flour for rice flour on the physical properties of rice noodle. In order to prepare rice noodles, the unripe banana flour were replaced the rice flour with different degrees of substitutions including 0, 20, 40, 60, 80, and 100%. The results indicated that substitution of unripe banana flour was significantly affected the viscosity properties of noodle flour, color, cooking loss, RS and total starch content of noodle. It was found that the noodle prepared from 100% unripe banana indicated the greatest changes on the viscosity properties and color profiles. It also showed the highest values of cooking loss (2.53%), tensile strength (129.03%), and RS content (13.15%). ER -