การพัฒนาผลิตภัณฑ์อาหารจากแป้งกล้วย

Abstract

Experiment on banana flour production is presented. The varities of banana used in this study were Klue numwa and Klue hakmuk. The effect of heat pretreatment on peeling and cutting under pressure at 250"F were investigated. It was shown that heating for I min. gave the best result on peeling and cutting. The proximate analysis at different heating times yielded similar results. However, the percent amylose content to dry basis of Klue numwa and Klue hakmuk flours were 12.06 and 10.58, respectively. The physical properties of Klue numwa and Klue hakmuk flour were also studied. The swelling and gelatinization properties of Klue numwa flours was similar to rice starch while Klue hakmuk flour was alike that of glutinous rice starch. The mixture of Klue nLlmwa flour and rice starch were consequently made to prepare Khanom kluc, khanom toui and kaotoo (Thai desserts). Only Khanom klue - containing 25Vo Kluc mumwa flour was acccpted by thc panelist. Moreover, addition of 25o/o Klue hakmuk to glutinous rice starch to prcpare khanom neaw, khanom tuapap and khanom tomkoa (Thai desserts) were the maximum amount to be acceptccl. For the shelf-life study, Klue numwa and Klue hakmuk flours were kept in di1'f'crent packages at room temperaturc for one year. Water activity in the sample slightly increased during this pcriod and the Al/PE bag gavc the besr result.