The effects of unripe banana flour on resistant starch content and quality characteristics of gluten-free rice cookies
2021
Detchewa, Pakkwat | Prasajak, Patcharee | Sriwichai, Wichien | Moongngarm, Anuchita
Rice (Oryza sativa L.) is considered as a gluten-free food. However, using rice flour to prepare cookies has its limitations, such as poor texture and low sensory quality acceptance by consumers. This paper investigates the effects of substituting resistant starch (RS) content with banana flour on the quality of gluten-free rice cookies. Rice cookies were prepared by replacing wheat flour with unripe banana flour at 0% (control), 50%, 60%, 70%, 80% and 100%. The pasting properties of starch, physical properties of the cookies, texture profile, RS content and sensory evaluation were determined. The results indicated that as the degree of banana flour substitution increased, the peak, final and setback viscosities of blended flour also increased. Rice cookies containing unripe banana flour had lower diameters and spread ratio, but higher hardness than the control. RS content of gluten-free rice cookies ranged from 1.90% to 8.50% with the increase in banana flour content, while wheat cookies contained 2.85% of RS. For the sensory evaluation study, the gluten-free rice cookie with 70% unripe banana flour received the highest overall score and was comparable to wheat cookies. Partially replacing rice flour with unripe banana flour has the potential to produce gluten-free rice cookies with high RS content.
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Este registro bibliográfico ha sido proporcionado por Universiti Putra Malaysia