Incorporation of banana flour into <i>Japonica</i> rice cakes and evaluation of its quality characteristics and resistant starch content

This study explored the total starch content (TSC), amylose content (AC), and resistant starch content (RSC) of Japonica rice incorporated with three varieties of unripe and ripe bananas: Pei Chiao, Formosana, and Tai-Chiao No. 5. Then, the three varieties were fabricated into banana–Japonica rice cakes, and the RSC and quality properties of these banana–Japonica rice cakes were analyzed. The results revealed that the AC, TSC, and RSC of unripe bananas were significantly greater (p < 0.05) than ripe bananas. The banana–Japonica rice cakes containing unripe bananas had higher hardness and RSC than those containing ripe bananas. A contrasting trend was observed for a*, b* values and cooking loss. However, both banana–Japonica rice cakes had greater RSC than that of the control. The solubility and swelling power of the banana–Japonica rice cakes containing ripe bananas at 50–90 °C were significantly greater (p < 0.05) than those of the banana–Japonica rice cakes containing unripe bananas. In summary, the three varieties of unripe and ripe bananas can be applied to the development of Japonica rice cakes and affect their quality characteristics. The results contribute to addressing the overproduction of bananas and rice, helping to mitigate waste associated with these crops in line with circular economy goals.