Abstract
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.
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