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Physicochemical and Pasting Properties of Raw Hom Thong Banana(Musa sapientum L.) Flour from Northern Thailand |
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| รหัสดีโอไอ | |
| Creator | Chinanat Wittayapraphakorn |
| Title | Physicochemical and Pasting Properties of Raw Hom Thong Banana(Musa sapientum L.) Flour from Northern Thailand |
| Contributor | Thanaphon Khongthanaphisan, Sirinthip Attathawron, Yothin Srathongkhuen, Hathaipat Treetanwa, Warawaran Shimbhanao, Rattanaporn Khonchaisri |
| Publisher | Rajamangala University of Technology Lanna, Thailand |
| Publication Year | 2569 |
| Journal Title | Journal of Science and Agricultural Technology |
| Journal Vol. | 7 |
| Journal No. | 1 |
| Page no. | 1-7 |
| Keyword | Hom Thong banana flour, banana flour, pasting properties, Rapid Visco Analysis, physicochemicalproperties |
| URL Website | https://jsat.rmutl.ac.th/ |
| Website title | Journal of Science and Agricultural Technology |
| ISSN | 27301524 |
| Abstract | Growing interest in functional foods has increased the demand for alternative flour sources rich in resistantstarch and dietary fiber for application in starch-based food products. Raw banana flour has attracted attention as apotential functional ingredient due to its favourable nutritional and physicochemical properties. The aims of thisstudy were to determine proximate composition and pasting properties of raw Hom Thong banana flour (RBF).Hom Thong bananas (Musa sapientum L.) from Mae Taeng community, Chiang Mai Province, Thailand wereprocessed into flour by hot-air drying at 60 ?C and analyzed for the proximate composition and Rapid ViscoAnalysis (RVA) properties. The results showed that carbohydrate was the major component of the flour (86.82?0.18g/100 g) followed by protein (4.20?0.28 g/100 g), ash (2.92?0.10 g/100 g), dietary fiber (2.53?0.14 g/100 g) andfat (0.30?0.05 g/100 g), whereas the moisture content was comparatively low (3.23?0.03 g/100 g) suggesting goodstorage stability. The RVA results revealed that the raw banana flour has different pasting properties compared tothe conventional wheat and cassava flours. Banana flour showed moderate peak viscosity (213.05?16.17 RVU),high trough viscosity (191.35?10.25 RVU), low breakdown viscosity (63.75?1.13 RVU), high final viscosity(283.86?23.27 RVU) and relatively high pasting temperature (84.57?0.93 ?C) indicating good thermal stability,limited swelling of the starch granules and strong gel-forming capability. These properties suggested that RBFpossesses desirable physicochemical and functional characteristics for noodle processing applications. Thephysicochemical and pasting properties observed in this study suggested that RBF may be suitable application as apartial substitute for wheat flour in noodle or pasta formulations. |
