PHYSICAL AND CHEMICAL PROPERTIES OF DIFFERENT VARIETIES OF TAIWANESE BANANAS AND THEIR APPLICATION IN BANANA FLAT-RICE NOODLES

MUIR > Graduate Institute of Health Care > Department of Food Science and Nutrition > Papers > Item 987654321/4048

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Title:	PHYSICAL AND CHEMICAL PROPERTIES OF DIFFERENT VARIETIES OF TAIWANESE BANANAS AND THEIR APPLICATION IN BANANA FLAT-RICE NOODLES
Authors:	Li, Ming-Chang Chou, Chin-fu Lin, Jen-shinn
Contributors:	健康暨護理學院
Keywords:	BANANA VARIETIES RESISTANT STARCH FLAT-RICE NOODLE
Date:	2021
Issue Date:	2022-01-25T02:19:06Z (UTC)
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.
Appears in Collections:	[Department of Food Science and Nutrition] Papers

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