• Balmurugan. M
• Saravanakumar.R
• Kanchana.S
• Packiyalakshmi.R
• Ramakrishnan.K

Noodles are a common cuisine in many Asian countries in recent years. Traditional noodles are made from wheat flour and which lacking in several vital elements and can trigger allergic reactions in those with celiac disease. The banana is a significant crop for the production of pasta products because of its high antioxidant activity, phenolic compounds, dietary fiber content, and resistant starch. Banana is being cultivated in tropical and subtropical climates. Therefore, an attempt was made to develop noodles using flour made from high resistant starch rich unripe bananas. Noodles was developed by incorporating unripe banana flour at different incorporation levels of 5, 10, 15, 20, 25, 30, 35, 40 and 45 per cent and the prepared noodles were organoleptically evaluated. Based on the organoleptic assessment, 45% of unripe banana flour incorporated noodles was found to be highly acceptable.The storage stability of the developed high resistant starch richnoodles was evaluated by putting them in two types of bags made of metalized polypropylene (MPP) and high density polyethylene (HDPE), then storing them at room temperature. The noodles developed with unripe banana flour had 8.49% moisture, 8.23% protein, 1.27 fat, 1.95 fiber, 71.11% fiber, and 22.04% resistant starch. The ideal cooking time for banana flour incorporated noodles was found to be 8.45 to 7.30 minutes, while the ideal gruel loss ranged from 5.31 to 5.67%. The optimal water absorption was found to be 200.15 to 204.45 milliliters, and the rehydration ratio was found to be 2.0 to 2.22. The noodles kept in MPP exhibited superior performance in every evaluation of their cooking properties.

Pasta products , Noodles , Unripe banana flour , Resistant starch, Storage stability

"STORAGE STABILITY OF HIGH RESISTANT STARCH RICH UNRIPE BANANA FLOUR INCORPORATED NOODLES", International Journal of Emerging Technologies and Innovative Research (www.jetir.org), ISSN:2349-5162, Vol.11, Issue 7, page no.i26-i34, July-2024, Available :http://www.jetir.org/papers/JETIR2407804.pdf

"STORAGE STABILITY OF HIGH RESISTANT STARCH RICH UNRIPE BANANA FLOUR INCORPORATED NOODLES", International Journal of Emerging Technologies and Innovative Research (www.jetir.org | UGC and issn Approved), ISSN:2349-5162, Vol.11, Issue 7, page no. ppi26-i34, July-2024, Available at : http://www.jetir.org/papers/JETIR2407804.pdf