Functional Properties and Resistant Starch Content of Banana Flour and Its Application to Noodle Product

Jidapa Tangthanantorn, Santad Wichienchot, Piyarat Sirivongpaisal

2019

Abstract

Banana flour (BF) were prepared by using unripe banana due to it contains mainly carbohydrate especially starch that is suited to use as the source of flour. For the functional properties of BF, the gelatinization temperature ranges were 72.93 to 79.41°C and enthalpy of gelatinization (ΔH) was 10.93 J/g. The pasting curves and viscosity parameters were including pasting temperature, peak viscosity, breakdown, setback and final viscosity were 82.10ºC, 3573.33 mPa.s, 1567.33 mPa.s, 1794.67 mPa.s and 3800.67 mPa.s, respectively. The flour paste samples showed shear thinning behavior of pseudo-plastic materials. BF was high in resistant starch (RS) which contained 55.33%. Fresh noodle that substituted with BF of 10%, 20%, 30% and 40% were investigated in their quality characteristics. While the substitution of BF increased, the RS content of noodles increased from 9.00% to 22.01%. However, the RS had affected the lightness and texture properties of noodle products.When the BF substitution increased at 10 to 40%, tensile strength and elasticity values were decreased from 35.50 to 26.84 gf and 33.75 to 15.04 mm, respectively. The utilization of BF as an ingredient in food products exerts a beneficial effect that provides high resistant starch or low carbohydrate digestibility.

Paper Citation

in Harvard Style

Tangthanantorn J., Wichienchot S. and Sirivongpaisal P. (2019). Functional Properties and Resistant Starch Content of Banana Flour and Its Application to Noodle Product. In Proceedings of the 16th ASEAN Food Conference - Volume 1: 16th AFC, ISBN 978-989-758-467-1, pages 317-321. DOI: 10.5220/0009983300002964

in Bibtex Style

@conference{16th afc19,
author={Jidapa Tangthanantorn and Santad Wichienchot and Piyarat Sirivongpaisal},
title={Functional Properties and Resistant Starch Content of Banana Flour and Its Application to Noodle Product},
booktitle={Proceedings of the 16th ASEAN Food Conference - Volume 1: 16th AFC,},
year={2019},
pages={317-321},
publisher={SciTePress},
organization={INSTICC},
doi={10.5220/0009983300002964},
isbn={978-989-758-467-1},
}

in EndNote Style

TY - CONF

JO - Proceedings of the 16th ASEAN Food Conference - Volume 1: 16th AFC,
TI - Functional Properties and Resistant Starch Content of Banana Flour and Its Application to Noodle Product
SN - 978-989-758-467-1
AU - Tangthanantorn J.
AU - Wichienchot S.
AU - Sirivongpaisal P.
PY - 2019
SP - 317
EP - 321
DO - 10.5220/0009983300002964