The Use of Banana Flour Substituted for Tapioca Flour in Singapore Cendol Noodle
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Abstract
The purpose of this research was to study the use of Num-Wa banana flour to substitute tapioca starch in Singapore Cendol noodles. Banana flour was replaced with formulas at different levels, namely, 0 (control sample formula), 10, 20, 30, 40% w/w. It was found that the lightness value (L*) decreased as the banana starch content in the formula increased, while redness value (a*) and yellowness value (b*) were increased. Hue (º) was between 43.44-63.18 (orange red-yellow color) and Singapore Cendol noodles that were substituted with banana flour at 40% had the highest ΔE. The firmness and toughness of the product were reduced when replacing tapioca flour with banana flour at a higher level. For sensory quality evaluation, there was no statistically significant difference (p>0.05) between the replacement of 10% and 20% banana flour on overall liking score. Substitutions at levels of 10% and 20% received a higher overall preference score than the control sample. Therefore, the formula with a 20% banana flour substitution was chosen to compare the nutritional values with the control formula. It was found that the protein content increased two times compared to the control sample. Moreover, it also had lower carbohydrate content than the control sample.
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