Chemical, physical and physicochemical properties of Kluai Hom Tong' green bananas flour and their products | เธชเธกเธเธฑเธเธดเธเธฒเธเนเธเธกเธต เธเธดเธชเธดเธเธชเน เนเธเธกเธตเนเธเธดเธเธเธดเธชเธดเธเธชเน เธเธญเธเนเธเนเธเนเธฅเธฐเธเธฅเธดเธเธ เธฑเธเธเนเธเธฒเธเนเธเนเธเธเธฅเนเธงเธขเธซเธญเธกเธเธญเธ
2007
Numfon Sitachitta(Valaya Alongkorn Rajabhat University Under The Royal Patronage, Pathum Thani (Thailand). Faculty of Science and Technology) E-mail:[email protected], [email protected], [email protected]
Kluai Hom Tong (Musa sp. (AAA group)), green bananas flour was light yellow-brown color (L*=83.7, a*=0.30, b*=11.52). The moisture content, carbohydrate, protein, lipid, ash and amylase content were 12.86, 84.23, 2.18, 0.09 and 0.64 percent (db), and 36.12 percent respectively. Swelling power and solubility at 55, 65, 75, 85, 95 deg C were 2.65, 2.82, 5.78, 11.79, 16.12 g water/g dry basis and 1.61, 1.66, 2.58, 7.70, 11.11percent, respectively. Their pasting characteristic by using Rapid Visco Analyzer (RVA) showed high viscosity after the temperature reached 95 deg C. Pasting temperature at 76 deg C, peak viscosity, breakdown, final viscosity and setback were 580, 183, 522 and 126 RVU, respectively that was shown restricted-swelling starches. Results of the sensory tests showed that flavor, taste and acceptance characteristics (P GT= .05) of biscuit made from green banana flour were not significantly different from those of control (wheat flour) except the appearance and crispness which were better (P LT 0.05). And wheat flour cookies were better than those of green banana flour and green banana flour with coffee in every characteristic. According to scoring test of the product from green banana flour had a medium like acceptances.
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Эту запись предоставил Kasetsart University