Effect of unripe banana flour and wheat gluten on physicochemical characteristics and sensory properties of white salted noodles

The objective of this study is to prepare the noodles with a high amount of resistant starch and superior sensory properties. It was observed that the addition of unripe banana flour (UBF) result in a superior peak and final viscosity compared to the wheat flour noodles. Addition of wheat gluten flour (WGF) in flour formulation significantly (p < .05) enhanced the water uptake and reduced the cooking loss of noodles. The b* values of...