Functional Properties and Resistant Starch Content of Banana Flour
and Its Application to Noodle Product
Jidapa Tangthanantorn
1
, Santad Wichienchot
1
and Piyarat Sirivongpaisal
2
1
Interdisciplinary Graduate School of Nutraceutical and Functional Food, Prince of Songkla University,
Songkhla, Thailand
2
Department of Food Technology, Prince of Songkla University, Songkhla, Thailand
Keywords: Banana Flour, Functional Properties, Noodle Product, Resistant Starch.
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 g
f
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.
1 INTRODUCTION
The nutritional properties of bananas are known to
provide health benefit because it is rich in fiber and
rich source of minerals (Singh et al., 2016).
The interesting substantial type of starch in an unripe
banana is resistant starch (RS). RS of banana has the
potential to provide health benefits similar to dietary
fiber that increased satiety, helps burn fat more
quickly and low calorie content as well as promote
a reduced glycemic response.
The alkaline noodle is one type of noodle that is
responsible for 48% of flour consumption in South
East Asia (Ho and Che, 2016). However, the noodle
is the major carbohydrate based food that lacks many
essential nutritional components. Therefore, the
consumption of this noodle could lead to malnutrition
that considers being high calories and leads to health
problems (Ramli et al., 2009). It would be desirable
if the incorporation of unripe banana flour can reduce
the rate of digestion in noodles due to its high
resistant starch content. It could be beneficial in the
management of health problems.
Therefore, the present study had two main
objectives. Firstly, to determine the functional
properties and resistant starch content of banana flour
( BF). The second was to investigate the effects of
wheat flour substitution with BF as a functional food
on qualities of fresh noodle.
2 MATERIALS AND METHODS
2.1 Materials
Unripe bananas ( Musa sapientum L. , ABB group) ,
were purchased from the local market in Hatyai,
Songkhla, Thailand. The basic ingredients for
alkaline noodle were purchased from the local
supermarket. Resistant Starch Assay Kit was
purchased from Megazyme, Ireland.
2.2 Banana Flour Preparation
Banana flour (BF) was prepared by adapted from
Tiboonbun et al. (2011). BF was stored at 4°C in
vacuum sealed aluminium foil containers.
Tangthanantorn, J., Wichienchot, S. and Sirivongpaisal, P.
Functional Properties and Resistant Starch Content of Banana Flour and Its Application to Noodle Product.
DOI: 10.5220/0009983300002964
In Proceedings of the 16th ASEAN Food Conference (16th AFC 2019) - Outlook and Opportunities of Food Technology and Culinary for Tourism Industry, pages 317-321
ISBN: 978-989-758-467-1
Copyright
c
2022 by SCITEPRESS – Science and Technology Publications, Lda. All rights reserved
317
2.3 Functional Properties
2.3.1 Gelatinization Properties
Gelatinization properties were analyzed using by a
Differential Scanning Calorimeter (DSC).
The temperatures of the characteristic transitions at
onset (T
o
), peak (T
p
) and completion (T
c
) were
recorded and the relative enthalpy (ΔH) of
the transition were calculated.
2.3.2 Pasting Properties
The pasting properties were determined using Rapid
Visco Analyzer ( RVA) . BF suspension ( 12% w/ w,
db) was poured into a RVA canister. The suspension
was equilibrated at 50°C then heated from 50-95°C at
a rate of 1. 5°C/ min, maintained at 95°C for 3 min.
The paste was cooled to 50°C and held for 5 min.
The parameters; pasting temperature, peak viscosity,
breakdown, setback and final viscosity were
recorded.
2.3.3 Flow Behaviour
Flow behavior was determined according to Noosuk
et al., (2003) using the rheometer. 4% (w/w) BF was
heated at 95°C for 15 min then flour paste was
measured viscosity values and shear stress with shear
rates between 10-1000 s
-1
at 60°C. The consistency
coefficient and flow behavior index also were
calculated.
2.4 Resistant Starch Content (RS)
Resistant starch content (RS) were determined using
the Megazyme RS assay kit (Wicklow, Ireland) by
McCleary and Monaghan (2002).
2.5 Noodle Production
Fresh noodles were prepared using a method
similar to Zhou et al. (2015) with modifications.
The formulations consisting of 100% wheat flour and
substitution wheat flour with 10%, 20%, 30% and
40% of banana flour. The noodle dough was passed
through the noodle machine to form a dough sheet
and then was slit into 2.5 mm width strands.
Afterward, the noodle strands were pre-cooked in
boiling water for 30 sec and cooled for further
analysis.
2.6 Color Analysis
Color analysis was performed on a colorimeter by
Hunter Lab Colorflex version 3.73, in triplicate, using
the CIE standard (L*, a*, b*).
2.7 Texture Properties
The texture properties were determined using
a texture analyser (TA-XT2i) as describe by Shan
et al. (2013). The fresh noodle strand will be
measured to the maximum tension force and the
maximum distance.
2.8 Statistical Analysis
The data were expressed as the means ± standard
deviation in triplicate. Data were analyzed by
using one-way analysis of variance (ANOVA),
followed by Duncan’s multiple-range test to apply for
the mean comparison when determines the significant
differences at p ≤ 0.05.
3 RESULTS AND DISCUSSION
3.1 Functional Properties and Resistant
Starch (RS) Content of Banana
Flour
3.1.1 Gelatinization Properties
The gelatinization properties of BF measured by DSC
are presented in Figure 1. The gelatinization
parameters including onset temperature (T
o
), peak
temperature (T
p
), conclusion temperature (T
c
) and
enthalpy of gelatinization (ΔH) are presented in
Table1. BF had 10.93 J/g of ΔH value. It could reflect
the melting of the crystallites during gelatinization.
Thus ΔH of BF indicated that relative the energy was
required to break down the crystalline. Nimsung et al.
(2007) found the ΔH (15.37 J/g) and gelatinization
temperature (76.27ºC:T
o
, 80.5ºC:T
p
and 85.99ºC:T
c
) of
BF were higher than the results in this study.
3.1.2 Pasting Properties
The pasting profiles and viscosity parameters of BF
analyzed by Rapid Visco Analyzer (RVA) are
presented in Figure 2 and Table 1. The pasting
profiles is a measure of the viscosity behavior of
starch solution during the heating and cooling. Peak
viscosity shows resistance to swelling within the
granules. This value is depended on amylose and
amylopectin ratio and swelling of granules. The final
16th AFC 2019 - ASEAN Food Conference
318
Figure 1: The DSC endotherms of banana flour.
Table 1: Functional properties of banana flour.
Functional properties
Value
Gelatinization properties
- Onset temperature (T
o,
ºC)
72.93 ± 0.06
- Peak temperature (T
p,
ºC)
76.17 ± 0.00
- Conclusion temperature
(T
c,
ºC)
79.41 ± 0.16
- Enthalpy of gelatinization
(ΔH, J/g)
10.93 ± 0.00
Pasting properties
- Pasting temperature (ºC)
82.10 ± 0.65
- Peak viscosity (mPa.s)
3573.33 ± 31.94
- Breakdown (mPa.s)
1567.33 ± 35.73
- Setback (mPa.s)
1794.67 ± 38.18
- Final Viscosity (mPa.s)
3800.67 ± 39.11
Flow behavior
- Consistency coefficient
(k, Pa.s
n
)
3.54 ± 0.36
- Flow behavior index (n)
0.29 ± 0.01
- Area
1563.33 ± 240.58
Each value is mean of triplicate ± SD.
viscosity was related to recrystallization of
gelatinized starch. The pattern of pasting profile in
this study was similar to the result of Vatanasuchart
et al. (2012) and Babu et al. (2014).
3.1.3 Flow Behaviour
The relationship between apparent viscosity and
shear rate for BF, in shear rates range 10-1000 s
-1
are
showed in Figure 3a. The sample curves exhibited
similar shear thinning behavior of pseudo-plastic
materials because the viscosity decreased when shear
rate increased. The parameter values, consistency
coefficient (k) and flow behavior index (n) were
shown in Table 1. Moreover, Figure 3b showed that
both of BF occurred hysteresis loops, indicating that
it was the time-dependent non-newtonian flow
behavior of thixotropy as shown in Table 1.
Figure 2: Pasting profiles of banana flour at the
concentration of 12% w/w (db).
3.1.4 Resistant Starch Content (RS)
The resistant starch (RS) content of BF was 55.33%.
Goñi et al. (1996) classified classes of RS which very
high RS had RS content more than 15%. Therefore
this result indicated that BF containing very high RS
content. Several studies had reported that starch of
unripe banana is RS type 2 which consists of native
starch granular (Tiboonbun et al., 2011).
Figure 3: Flow curve of relationship between (a) apparent
viscosity and shear rate (b) shear stress and shear rate of
banana flour at 60°C over the shear rates range 10-1000 s
-1
.
Functional Properties and Resistant Starch Content of Banana Flour and Its Application to Noodle Product
319
Table 2: Quality characteristics and resistant starch content (RS) of fresh noodles substituted with banana flour.
Sample
Quality characteristics
Resistant starch
(%)
Color
Texture
a*
b*
Tensile strength
(g
f
)
Elasticity distance
(mm)
0%BF
0.74 ± 0.02
e
25.18 ± 0.08
a
52.97 ± 1.80
a
44.60 ± 1.97
a
5.25 ± 0.14
e
10%BF
3.69 ± 0.02
d
21.26 ± 0.06
b
35.50 ± 1.73
b
33.75 ± 1.39
b
9.00 ± 0.12
d
20%BF
4.34 ± 0.04
c
18.56 ± 0.08
c
33.62 ± 1.00
c
27.27 ± 1.56
c
12.62 ± 0.15
c
30%BF
4.41 ± 0.04
b
17.07 ± 0.06
d
29.89 ± 1.62
d
22.98 ± 1.18
d
17.01 ± 0.48
b
40%BF
5.01 ± 0.03
a
14.94 ± 0.05
e
26.84 ± 1.56
e
15.04 ± 1.23
e
22.01 ± 0.27
a
Each value is mean of triplicate ± SD.;
a-e
= Mean values in a column with different lowercase superscript letters are significantly different at
p ≤ 0.05.; BF10 = 10% Banana flour, BF20 = 20% Banana flour, BF30 = 30% Banana flour, BF40 = 40% Banana flour.
3.2 Application of Banana Flour to
Noodle Product
3.2.1 Color Characteristics of Noodle
Substituted with Banana Flour
The color characteristics of BF-substituted noodles
are shown in Table 2. The values were found
significantly decreased (p ≤ 0.05) in noodles replaced
with 10%, 20%, 30% and 40% of BF. The results
indicated that as the levels of BF substitution
increased, the color of the noodles grew darker which
affected a reduce L* and b* values and an increase a*
value. These results were similar to those reported by
Tiboonbun et al. (2011) and Vernaza et al. (2011).
3.2.2 Texture Properties of Noodle
Substituted with Banana Flour
The results of texture analysis, tensile strength and
elasticity distance of noodles substituted with BF
(Table 2). Increasing level of BF substitutions
significantly decreased (p ≤ 0.05) the texture values.
That was noodle from substituting BF for wheat flour
had lower tensile strength and elasticity distance than
the 0% BF noodles. This decrease might be explained
by the percent reducing of the wheat gluten, causing
the elasticity was decreased (Sirichokworrakit et al.,
2015 and Ritthiruangdej et al., 2011).
3.2.3 Resistant Starch of Noodle Substituted
with Banana Flour
Results of RS are shown in Table 2. A significant
increase in RS content was observed in the BF noodle
substitution. The 40% BF noodle had the highest RS
content (22.01%), whereas 0% BF noodle had the
lowest RS content (5.25%). As a result, these noodles
high resistant to hydrolysis by enzyme activities due
to the crystalline granular structure of BF. A similar
pattern was previously reported for rice noodle from
unripe banana flour by Tiboonbun et al. (2011).
4 CONCLUSIONS
The pasting curves of banana flour (BF) obtained by
RVA showed pasting temperature, breakdown, and
setback were 82.10ºC, 1567.33 mPa.s and 1794.67
mPa.s, respectively. The flour paste samples showed
shear thinning behavior of pseudo-plastic materials.
Banana flour is high in resistant starch type 2 (RS2)
which contains 55.33%. For the alkaline noodle,
while the substitution of BF increased, RS content of
noodles was increased. In addition, the RS had
affected the lightness and texture properties of noodle
products that decreased tensile strength and elasticity
value. Utilization of BF as an ingredient in food
products exerts a beneficial effect that provides high
nutritional quality containing resistant starch or low
carbohydrate digestibility.
ACKNOWLEDGEMENTS
The authors would like to thank and acknowledge the
financial support provided by Interdisciplinary
Graduate School of Nutraceutical and Functional
Food, Prince of Songkla University, Thailand.
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