Physical Properties and Glycemic Index of Unripe Banana Flour and Quality of Pasta from Unripe Banana Flour
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Abstract
The aim of this research was to study the effect of banana cultivars (Kluai Namwa and Kluai Hom) and preparation of pulp unripe banana flour and whole unripe banana flour on the physical, physicochemical properties and glycemic index (GI) of unripe banana flour including quality of pasta, GI and sensory evaluation of unripe banana flour pasta. From the color analysis, it was found that unripe banana flour from Kluai Hom (HW and HP) have darker brown color (Low L* values, high a* and b* values) than those from unripe banana flour from Kluai Namwa (NW and NP), and it was also found that unripe banana flour from the whole banana (HW and NW) were darker brown than unripe banana flour from the pulp (HP and NP). The pasting properties of flour water showed that unripe banana flour from Kluai Namwa (NW and NP) had higher pasting temperature and final viscosity than that of unripe banana flour from Kluai Hom (HW and HP). The water solubility index analysis showed that HW was more soluble than NW (9.24 and 7.32 g/g, respectively). In terms of water absorption index, it was found that unripe banana flour from Kluai Hom (HW 3.22 and HP 2.83 g/g, respectively.) absorbs more water than unripe banana flour from Kluai Namwa (NW 3.00 and NP 2.79 g/g, respectively), and unripe banana flour from the whole banana (HW and NW) absorbs more water than unripe banana flour from the pulp (HP and NP). As for the GI analysis of unripe banana flour, it was found that all 4 types of unripe banana flour had GI values at 40.46-45.22. Pasta was prepared from 4 types of unripe banana flour and cooked, and it was found that the pasta from all 4 types of unripe banana flour had different cooking times (12.30-14.00 minutes). However, the cooking loss and cooking yield was not significantly different (p≥0.05) as well as the GI value, with a GI of 83.81-85.53. The results from sensory evaluation showed that the unripe banana flour pasta from the pulp of Kluai Hom (HPP) and unripe banana flour pasta from the pulp of Kluai Namwa (NPP) received the highest liking score on appearance, color and overall acceptability, and there was no difference of (p≥0.05) at 6.10 and 6.13 points, respectively. Therefore, this study found that the pasta from all 4 types of raw banana flour had no difference in pasta quality and GI value. However, pasta prepared from unripe banana flour from banana pulp received higher scores on appearance, color and overall acceptability than pasta prepared from unripe banana flour from whole bananas. As for the results, unripe banana flour prepared from banana pulp should be raw materials that could be used for pasta production.
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