P 14.pdf - Kasetsart J(Nat Sci 45 500 509(2011 Physical...

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Kasetsart J. (Nat. Sci.) 45 : 500 - 509 (2011) Physical, Chemical, Textural and Sensory Properties of Dried Wheat Noodles Supplemented with Unripe Banana Flour Pitiporn Ritthiruangdej 1,2 *, Sompit Parnbankled 1 , Sawitri Donchedee 1 and Rungtiwa Wongsagonsup 1 ABSTRACT Unripe banana flour is a starchy food that contains a high proportion of indigestible compounds such as resistant starch, and non-starch polysaccharides, which are included in the dietary fiber content. The objective of this study was to use unripe banana flour as an ingredient to make dried noodle products of high nutritional quality with low carbohydrate digestibility and rich in resistant starch. The effect of wheat flour substitution with unripe banana flour was investigated in terms of the physicochemical, textural, cooking and sensory qualities of dried noodles. Five additional dried noodles were prepared by substituting wheat with 10, 20, 30, 40, and 50% banana flour. The optimal ratio of noodle from banana flour was investigated using sensory qualities in comparison with the control (100% wheat flour). The results of noodle formula development indicated that as the amount of banana flour increased, the stickiness of the noodles decreased and the appearance became darker. The optimum formula consisted of 20.45% banana flour, 47.72% wheat flour, 20.45% water, 2.04% salt, 1.02% sodium carbonate, 6.82% egg powder, 0.14% polyphosphate and 1.36% propylene glycol. Banana flour was used to replace 30% of the total wheat flour in the formula. Uncooked dried noodles were composed of 13.7% protein, 0.12% fat and 4.8% dietary fiber (including 2.8% resistant starch). The optimal cooking time and cooking loss were 14.5 min and 11.15%, respectively. The tensile strength and breaking length of cooked noodles were 16.4 g and 67.2 mm, respectively. The results of consumer evaluation showed that the overall liking of uncooked and cooked dried noodles were at the moderate level. The present study indicated that unripe banana flour is a potential source of fiber when substituted for wheat flour in dried noodle products. The incorporation of 30% unripe banana flour in the noodle ingredients significantly increased their total dietary fiber and resistant starch content. Keywords: dried noodles, unripe banana flour, resistant starch, supplement 1 Food Technology Program, Mahidol University, Kanchanaburi Campus, Kanchanaburi 71150, Thailand. 2 Present address: Department of Product Development, Faculty of Ago-Industry, Kasetsart University, Bangkok 10900, Thailand. * Corresponding author, e-mail: [email protected] INTRODUCTION Noodle products are a staple food in many parts of Asia. Asian noodles made from wheat may be divided into two general classes based on the ingredients used: white salted noodles (WSN) made from flour, sodium chloride and water, and yellow alkaline noodles (YAN) made from flour, alkaline salts (such as sodium and potassium carbonate) and water (Asenstorfer et al ., 2006). The type of salt, properties of the flour and the manufacturing process lead to a wide array of Received date : 16/08/10 Accepted date : 21/12/10
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noodle types (Martin et al ., 2008). Traditional
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