Pasting behavior of banana flours and development of a banana flour-substituted bakery product

T. Mahawanich, T. Korpkoonchai, T. Thanurat, M. Udomchoke
Global warming has been threatening many main staples, including maize, rice and wheat. Scientists have predicted an impending reduction in yield of these crops and, therefore, have been searching for alternative agricultural produce in an attempt to avoid a food crisis. Being a fast-growing plant bearing fruit with high starch content, banana is potentially the next starch-based staple. The objectives of this study were therefore to investigate the properties of pastes and gels of wheat flour/banana flour mixtures and to evaluate the effect of banana flour substitution on the quality of soft pretzel. Banana flours were prepared from two cultivars of Musa ABB group, 'Kluai Namwa' (KN) and 'Kluai Hakmook' (KH). The wheat flour-to-banana flour ratio was set to 90:10, 80:20 and 70:30 by weight. It was found that the pasting temperature of banana flours was significantly lower, while the peak, breakdown, final and setback viscosities were significantly higher than those of wheat flour (p≤0.05). Freshly prepared KN flour- and KH flour-substituted gels demonstrated greater breaking force compared with wheat flour gel. However, addition of KN or KH flour was shown to help retard gel hardening during 10 days of storage at 4°C. Soft pretzel exhibited increased hardness and gumminess upon banana flour replacement. In terms of baking quality, banana flour-containing pretzels possessed lower specific volume than the control. Addition of banana flour was shown to affect hue angle of the crumb, while no effect was demonstrated for the crust. Chroma of both crust and crumb decreased with banana flour substitution. Crumb of banana flour-containing samples was lower in terms of whiteness index than the control. With regards to sensory quality, banana flour-containing samples received lower hedonic scores than the control. However, with up to 20% banana flour substitution, the pretzels were still considered acceptable by the panelists.
Mahawanich, T., Korpkoonchai, T., Thanurat, T. and Udomchoke, M. (2017). Pasting behavior of banana flours and development of a banana flour-substituted bakery product. Acta Hortic. 1179, 285-292
DOI: 10.17660/ActaHortic.2017.1179.44
starch paste, starch gel, banana, flour substitution, pretzel

Acta Horticulturae