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In 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). [ABSTRACT FROM AUTHOR]

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. [ABSTRACT FROM AUTHOR]