Abstract
Physicochemical characteristics and sensorial properties of dry noodle supplemented with unripe banana flour
Highlights
Banana flour can be made from bananas that are cooked or still raw
Based on the acceptability average value of preference test, it was known that noodle products with a concentration of raw banana flour by 10% and 30% have the same acceptance as wheat flour noodles.The results showed that water content of banana flour substitution noodles that had the same consumer acceptance was in the range of 9% (Table 3)
The results showed that the protein content of noodles is higher with the increase of unripe banana flour content
Summary
Banana flour can be made from bananas that are cooked or still raw. Banana flour has been processed into various types of food, including made into bread, baby food, pancakes, pastries, dry noodles, and pasta. Unripe bananas are a good source of carbohydrates and nutritionally interesting bioactive compounds. Several studies have suggested that consumption of unripe bananas exerts a beneficial effect on human health, associated with the indigestible components. Nowadays bananas are being considered as a food ingredient (Ovando-Martinez et al, 2009). Green bananas are very rich in the resistant starch type 2 (RS2) from 52.7 to 54.2 g/ 100 g (Tribess et al, 2009)
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