Quality assessment and sensory evaluation of green banana starch enriched instant noodles

Abstract

In this study, instant noodles (INs) were prepared by partially replacing wheat flour with green banana starch, which has a functional ingredient called resistant starch (RS). The starch was isolated from green banana, and was incorporated in the formulation as a source of resistant starch. Four different formulations were developed, and investigated the effects of the addition of banana starch on the nutritional composition, and functional properties of formulated instant noodles. The quality of the developed products was determined by moisture, ash, fat, protein, carbohydrate, crude fiber, enery, resistant starch, minerals, functional properties, and sensory attributes. Instant noodles with no banana starch had the highest moisture, ash, fat, protein, crude fiber, and energy contents but the lowest carbohydrate content. Among these, moisture, fat, protein, crude fiber, and carbohydrate content were varied significantly (p ≤ 0.05). The results showed that with the increase of banana starch percentage, the RS content increases significantly (p ≤ 0.05), and found 0.81 and 8.67 g/100 g respectively for control, and 11.75 % banana starch containing instant noodles. The functional properties exhibited that with the increase of the banana starch percentage in formulation, the water absorption capacity, oil absorption capacity, and rehydration rate increases significantly (p ≤ 0.05) but swelling index was not varied significantly (p > 0.05). The nine point hedonic scale based sensory evaluation results involving ten panelists showed that 11.67 % wheat flour supplemented with banana starch was highly accepted with desirable properties. Therefore, banana starch containing instant noodles can open up a new dimension for food product manufacturers to formulate green banana starch enrich food products which can improve RS consumption with potential health benefits.