Effect of Replacement of Unripe Banana Flour for Rice Flour on Physical Properties and Resistant Starch Content of Rice Noodle
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%).
[1] R. Hormdok, and A. Noomhorm, "Hydrothermal treatments of rice
starch for improvement of rice noodle quality," LWT, vol. 40, pp. 1723-
1731, 2007.
[2] 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.
[3] 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.
[4] 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.
[5] 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.
[6] P. Sriwararak, "Development of fresh rice noodles fortified with
antioxidant from local vegetable extracts," M.Sc. Mahasarakham
University, 2010, pp. 48-50.
[7] 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.
[8] 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.
[9] 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.
[10] S. Inchuen, "Study on physicochemical properties of banana flour,"
M.Sc. King Mongkut's Institute of Technology Ladkrabang, 2002, pp.
44.
[11] 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.
[12] 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.
[1] R. Hormdok, and A. Noomhorm, "Hydrothermal treatments of rice
starch for improvement of rice noodle quality," LWT, vol. 40, pp. 1723-
1731, 2007.
[2] 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.
[3] 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.
[4] 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.
[5] 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.
[6] P. Sriwararak, "Development of fresh rice noodles fortified with
antioxidant from local vegetable extracts," M.Sc. Mahasarakham
University, 2010, pp. 48-50.
[7] 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.
[8] 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.
[9] 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.
[10] S. Inchuen, "Study on physicochemical properties of banana flour,"
M.Sc. King Mongkut's Institute of Technology Ladkrabang, 2002, pp.
44.
[11] 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.
[12] 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.
@article{"International Journal of Biological, Life and Agricultural Sciences:63744", author = "W. Tiboonbun and M. Sungsri-in and A. Moongngarm", title = "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%).", keywords = "Banana flour, Rice noodle, Resistant starch, Unripebanana flour", volume = "5", number = "9", pages = "574-4", }