THE EFFECTS OF UNRIPE BANANA FLOUR ON RESISTANT STARCH CONTENT AND QUALITY CHARACTERISTICS OF GLUTEN-FREE RICE COOKIES
PATCHAREE PRASAJAK, Pakkawat Detchewa, Wichien Sriwichai, Anuchita Moongngarm
Abstract
The appearance of wheat cookies (A), gluten-free rice cookies replaced with banana flour at 0% (B), 50% (C), 60% (D), 70% (E), 80% (F) and 100% (G)
Topics & Concepts
Food scienceGluten freeRice flourResistant starchGlutenStarchMathematicsChemistryRaw materialOrganic chemistryFood composition and propertiesFood Quality and Safety StudiesNutrition, Health and Food Behavior