Product Development of Banana Flour Substituted Noodles

Abstract

The objectives of this research were 1) to study the type of banana flour suitable for making noodles from banana flour; 2) to study the appropriate amount of banana flour to substitute wheat flour in noodles products; and 3) to determine the acceptance of consumer to noodle products made with banana flour. The experimental design was a randomized complete block design (RCBD). The sensory evaluation results were shown 9-level scores pattern (9-point hedonic scale). The study of suitable banana flour type for noodle development from Kluai Nam Wa and Kluai Hom flour indicated that the Kluai Hom flour substituted noodles were accepted by panelists (p<0.05) with the highest scores. Therefore, the use Kluai Hom flour was chosen to prepare noodles and wheat flour was replaced by 20, 40, and 60% of banana flour. The result showed that noodle containing 40% of banana flour were the most accepted. It due to banana flour contains high-fiber starch, resulting in noodle becomes harder and tougher textures and cannot be substituted for higher amount. The acceptability evaluation results of 50 consumers found that 94% of consumers accepted the banana flour-substituted noodles due to the product is new with the nutritious from banana flour. In addition, consumers are also interested in purchasing  the banana flour-substituted noodles when they are available in health food stores because these products considered as the products that meet the needs of health-conscious people.