The effects of unripe banana flour on resistant starch content and quality characteristics of gluten-free rice cookies

Detchewa Pakkwat, . and Prasajak Patcharee, . and Sriwichai Wichien, . and Moongngarm Anuchita, . The effects of unripe banana flour on resistant starch content and quality characteristics of gluten-free rice cookies. pp. 68-79. ISSN 2672-7226

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) 0.5 0.6 0.7 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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Abstract

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) 0.5 0.6 0.7 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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Item Type:	Article
AGROVOC Term:	Biscuits
AGROVOC Term:	Oryza sativa
AGROVOC Term:	Rice
AGROVOC Term:	Rice flour
AGROVOC Term:	Bananas
AGROVOC Term:	Gluten
AGROVOC Term:	Amylose
AGROVOC Term:	Moisture content
AGROVOC Term:	Sensory evaluation
AGROVOC Term:	Water activity
Depositing User:	Mr. AFANDI ABDUL MALEK
Last Modified:	24 Apr 2025 00:55
URI:	http://webagris.upm.edu.my/id/eprint/9628

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