Effect of Soaking Banana in Various Solutions and Application of Banana Flour in Madeleine Cake

Main Article Content

Natthaporn Subanmanee


The objective of this research was therefore to investigate effect of soaking bananas in 0.1% sodium chloride solution and 0.1% sodium metabisulfite solution for reducing browning reaction, found that the banana soaked in 0.1% sodium metabisulfite solution had the highest in L* value which was 88.88, moisture content was 17.40% and viscosity was 6195.33 RVU by using Rapid Visco Analyzer (RVA). The optimum condition was selected to make banana flour and used this flour substituted wheat flour at 0% (control), 20%, 40% and 60% to make madeleine cake. The result indicated that increasing of banana flour effected on increasing height and specific volume however L* value and b* value were decreased. The madeleine cake using 40% banana flour substituted wheat flour had the least hardness. When increasing banana flour effected on decreased pasting temperature however peak viscosity, breakdown, final viscosity and set back were increased. Fibre of madeleine cake using banana flour substituted wheat flour was increased 6.54 – 12.22% when compared with control. 

Article Details

How to Cite
Subanmanee, N. . (2020). Effect of Soaking Banana in Various Solutions and Application of Banana Flour in Madeleine Cake. Journal of Food Technology, Siam University, 15(2), 110–121. Retrieved from https://li01.tci-thaijo.org/index.php/JFTSU/article/view/225780
บทความวิจัย (Research Articles)


Torzkrub (pseud) (2017). Drive Thai bananas to the world market and improve supply chain, especially processing and logistics. [Online] Available from https://www.kasetkaoklai.com/home/2017/Drive Thai bananas to the world market. [Accessed February 25, 2019]

Aurore, G., Parfait, B., Fahrassmane, L. (2009). Banana raw materials for making processed food product. Trends in Food Science and Technology. 20(2): 78 – 91.

Bezerra, C. V., Rodrigues, A. M. D. C., Amante, E. R., and Silva, L. H. M. D. (2013). Nutritional potential of green banana flour obtained by drying in spouted bed. Revista Brasileira de Fruticultura. 35(4): 1140-1146.

Bangwaek C. (2016). Study Develop and usage from potential crop flour/starch. [Online] Available from https://www.doa.go.th/research/ attachment.php?aid=2231. [Accessed July 8, 2019]

Bello-Pérez, L. A., De Francisco, A., Agama-Acevedo, E., Gutierrez-Meraz, F., García-Suarez, F. J. L. (2005). Morphological and molecular studies of banana starch. Food Science and Technology International. 77: 367 – 372.

Sarawong, C., Schoenlechner, R., Sekiguchi, K., Berghofer, E., K.W.Ng, P. (2014). Effect of extrusion cooking on the physicochemical properties, resistantstarch, phenolic content and antioxidant capacities of green banana flour. Food Chemistry. 143: 33 – 39.

Oey, I., Lille, M., Loey, A. V. and Hendrickx, M. (2008). Effect of high pressure processing on colour, texture and flavour of fruit andvegetable-based food products. Food Science and Technology. 19(6): 320-328.

Selvarajoh,S,. Herath, H. M. W., Bandara, D. C., Wicramasinghe, I. P. (2000). Physiological and enzymatic changes during post – harvest low temperature storage periods and the manifestation of symptoms associated with internal browning in pineapples. Food Science and Technology. 37(6): 571 – 576.

Renzo Cortez – Vega, Wiliam., Maria Becerra – Prado, Angelica., Marques Soares, Juliana., and Graciano Fonseca,Gustavo. (2008). Effect of L-ascorbic acid and sodium metabisulfite in the inhibition of the enzymatic browning of minimally processed apple. International Journal of Agricultural Research. 3(3): 196-201.

Boonruangya, Choltira. (2002). Study on shelf life of banana flour. Master’s thesis, food Science King Mongkut's Institute of Technology Ladkrabang.

Arora, S., Siddiqui, S., Gehlot, R. and Ahmed, N. (2018). Effects of anti-browning pretreatments on browning of banana pulp. International Journal of Current Microbiology and Applied Sciences. 7(4): 242 – 249.

Apintanapong, M., Cheachumluang, K., Suansawan, P. and Thongprasert, N. (2007). Effect of anti-browning agents on banana slices and vacuum-fried slices. Journal of Food, Agriculture and Environment. 5(3): 151 – 157.

Mola, S., Uthairatanakij, A., Srilaong, V., Aiamla-or, S. and Jitareera, P. (2016). Impacts of sodium chlorite combined with calcium chloride, and calcium ascorbate on microbial population, browning, and quality of fresh-cut rose apple. Agriculture and Natural Resources. 50(5): 331-337.

Christina Grate. (2016). HISTORY OF MADELEINES. . [Online] Available from https://gratemadeleine.com/blog/2016/10/28/history-of-madeleines [Accessed February 22, 2020]

Silayoi, B. (2002). Banana. Bangkok: Kasetsart University Press.

Ho, L.-H., Abdul Aziz, N. A. and Azahari, B. (2013). Physico-chemical characteristics and sensory evaluation of wheat bread partially substituted with banana (Musa acuminate X balbisiana cv. Awak) pseudo-stem flour. Food Chemistry. 139(1-4): 532 – 539.

Gomez, M., Ronda, F., Caballero, P.A., Blanco, C. A., and Rosell, C.M. (2005). Functionality of different hydrocolloids on the quality and shelf-life of yellow layer cake. Journal of Food Science. 7(21): 167 – 173.

AOAC. (2006). Official methods of analysis of Association of Official Analytical Chemists Inc. 18th ed., Gaithersburg.

Dancan, D. B. (1995). Multiple range and multiple F tests. Biometrics. 11: 1–42.

Thipayarat, A. (2007). Quality and physiochemical properties of banana paste under vacuum dehydration. International Journal of Food Engineering. 3(4): 10.

Thaiphanit, S. and Anprung, P. (2014). Inhibition of Browning Reactionin Pasteurized Fragrant Banana Purée. Journal of Food Technology, Siam University. 9(1): 39-51.

Schwartz, S. J., von Elbe, J. H. and Giusti, M. M. (2008). Fennema’s Food Chemistry. (4th ed.). Boca Raton, CRC Press. 1119.

Mirzayi, B., Heydari, A., Jabbari, A. (2018). The effects of Sucrose/NaCl/Time interactions on the osmotic dehydration of banana slices. Beazilian Journal of Food Technology. Vol.21: 1 – 10.

Kayisu, K and Hood, L. F. (1981). Characterization of starch and fiber of banana. Journal of Food Science. 47: 1885 – 1890.

Wurzburs, O. B. (1986). Modified starches properties and uses. Boca Raton, CRC Press. 588.

Turker, B., Savlak, N., Berkel Kasikcl, M. (2016). Effect of green banana peel flour substitution on physical characteristics of gluten-free cakes. 1st International Multidisciplinary Conference on Nutraceuticals and Functional Foods Current Research in Nutrition and Food Science Vol. 4(SI. 2): 197-204.

Chaikham, P. (2018). Preparative effect of banana by heating and chemicals on qualities and acceptability of banana in coconut milk. VRU Research and Development Journal Science and Technology. 13(1): 87 – 95.

Mohamed, A., Xu, J. and Singh, M. (2010). Yeast leavened banana – bread: formulation, processing, colour and texture analysis. Food Chemistry. 118(3): 620-626.

Lin, S. Y., Chen, H. H., Lu, S. and Chen, Y. T. (2012). Effects of incorporation of clear flour on the quality of Chinese noodles. Italian Journal of Food Science. 24(4):332-338.

Dangsungwal, N., Siriwong, N., and Riebroy, S. (2011). Use of banana flour substituted for wheat flour in brownie. Proceedings of 49th Kasetsart University Annual Conference: Agricultural Extension and Home Economics. pp66 – 73. Febuary 1-4, 2011, Bangkok. Kasetsart University Press.

Kaur, K., Singh, G. and Singh, N. (2017). Development and evaluation of gluten free muffins utilizing green banana flour. Bioved Journal. 28(2): 359 – 365.

Gallagher, E, Gormley, T. R. and Arendt, E. K. (2004). Recent advances in the formulations of gluten free cereal based products. Trends in Food Science and Technology. 15:143-152.

Bello-Perez, L. A., Agama-Acevedo, E., Sanchez-Hernandez, L. and Perdes-Lopez, O. (1999). Isolation and partial characterization of banana starch. Journal of Agricultural and Food Chemistry. 47: 854 – 857.

Kasemsuwan, T, Jane, J, Chen, Y. Y, Lee, L. F, McPherson, A. E, Wong, K. S. and Radosavljevic, M. (1999). Effects of amylopectin branch chain length and amylose content on the gelatinization and pasting properties of starch. Cereal Chemistry. 76(5) : 629 – 637.

Vatanasuchart, N, Miyomwit, B. and Wongkrojang, K. (2009). Resistant starch contents and the in vitro starch digestibility of Thai foods Starchy Food. Kasetsart Journal . 43(1): 178 -186.

Rodrı´guez-Ambriz, S. L., Islas-Herna´ndez, J. J., Agama-Acevedo, E., Tovar b, J., Bello-Perez, L. A. (2008). Characterization of a fibre-rich powder prepared by liquefaction of unripe banana flour. Food Chemistry. 107(4): 1515-1521.

Sodchit, C., Tochampa, W., Kongbangkerd, T. and Singanusong, R. (2013). Effect of banana peel cellulose as a dietary fiber supplement on banking and sensory. Songklanakarin Journal of Science and Technology. 35(6): 641 – 646.