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PHYSICAL AND CHEMICAL PROPERTIES OF DIFFERENT VARIETIES OF TAIWANESE BANANAS AND THEIR APPLICATION IN BANANA FLAT-RICE NOODLES.
- Source :
-
International Journal of Food Properties . 2021, Vol. 24 Issue 1, p1164-1174. 11p. - Publication Year :
- 2021
-
Abstract
- 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]
- Subjects :
- *BANANAS
*CHEMICAL properties
*NOODLES
*AMYLOSE
*STARCH
Subjects
Details
- Language :
- English
- ISSN :
- 10942912
- Volume :
- 24
- Issue :
- 1
- Database :
- Academic Search Index
- Journal :
- International Journal of Food Properties
- Publication Type :
- Academic Journal
- Accession number :
- 154363369
- Full Text :
- https://doi.org/10.1080/10942912.2021.1958842