Commenced in January 2007
Paper Count: 30172
Effect of Replacement of Unripe Banana Flour for Rice Flour on Physical Properties and Resistant Starch Content of Rice Noodle
Abstract: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%).
Digital Object Identifier (DOI): doi.org/10.5281/zenodo.1083547Procedia APA BibTeX Chicago EndNote Harvard JSON MLA RIS XML ISO 690 PDF Downloads 2476
 R. Hormdok, and A. Noomhorm, "Hydrothermal treatments of rice starch for improvement of rice noodle quality," LWT, vol. 40, pp. 1723- 1731, 2007.
 W. Zhang, J. Bi, X. Yan, H. Wang, C. Zhu, J. Wang, and J. Wan, "In vitro measurement of resistant starch of cooked milled rice and physicchemical characteristics affecting its formation," Food Chemistry, vol. 105, pp. 462-468, 2007.
 V. Surojanametakul, P. Tungtakul, W. Varanyanond and R. Supasri, "Effects of partial replacement of rice flour with various starches on the physicochemical and sensory properties of Sen Lek noodle," Kasetsart J. (Nat. Sci.), vol. 36, pp. 55-62, 2002.
 M. G. Sajilata, R. S. Singhal, and P. R. Kulkarni, "Resistant starch-A review," Rev. Food Sci and F., vol. 5, pp. 1-16, 2006.
 M. Ovando-Martinez, S. Sayago-Ayerdi, E. Agama-Acevedo, I. Goni, and L. A. Bello-Perez, ÔÇÿUnripe banana flour as an ingredient to increase the undigestible carbohydrates of pasta," Food Chemistry., vol. 113, pp. 121-126, 2009.
 P. Sriwararak, "Development of fresh rice noodles fortified with antioxidant from local vegetable extracts," M.Sc. Mahasarakham University, 2010, pp. 48-50.
 S. Cham, and P. Suwannaporn, "Effect of hydrothermal treatment of rice flour on various rice noodles quality," Journal of Cereal Science., vol. 51, pp. 284-291, 2010.
 L. Qin-lu, X. Hua-xi, F. Xiang-jin, T. Wei, L. Li-hui, and Y. Feng-xiang, "Physico-chemical properties of flour, starch, and modified starch of two rice varieties," Agricultural Sciences in China. J., vol. 10 n. 6, pp. 960- 968, Apr. 2011.
 F. Zhu, Y. Z. Cai, and H. Corke, "Evaluation of Asian salted noodles in the presence of Amaranthus betacyanin pigments," Food Chemistry., vol. 118, pp. 663-669, 2010.
 S. Inchuen, "Study on physicochemical properties of banana flour," M.Sc. King Mongkut's Institute of Technology Ladkrabang, 2002, pp. 44.
 N. Faisant, D.J. Gallant, B. Bouchet, and M. Champ, "Banana starch breakdown in the human small intestine studied by electron microscopy," European Journal of Clinical Nutrition, vol. 49, pp. 98- 104, 1995.
 P. Osorio-Diaz, A. Aguilar-Sandoval, E. Agama-Acevedo, R. Rendon- Villalobos, J. Tovar, and L. A. Bello-Perez, "Composite durum wheat flour/plantain starch white salted noodles: prosimal composition, starch digestibility, and indigestible fraction content," Cereal Chemistry., vol. 85, pp. 339-343, 2008.