Physicochemical and Pasting Properties of Raw Hom Thong Banana (Musa sapientum L.) Flour from Northern Thailand
Article Sidebar
Main Article Content
Abstract
L.) from Mae Taeng community, Chiang Mai Province, Thailand were processed into flour by hot-air drying at 60 °C and analyzed for the proximate composition and Rapid Visco Analysis (RVA) properties. The results showed that carbohydrate was the major component of the flour (86.82±0.18 g/100 g) followed by protein (4.20±0.28 g/100 g), ash (2.92±0.10 g/100 g), dietary fiber (2.53±0.14 g/100 g) and fat (0.30±0.05 g/100 g), whereas the moisture content was comparatively low (3.23±0.03 g/100 g) suggesting good storage stability. The RVA results revealed that the raw banana flour has different pasting properties compared to the conventional wheat and cassava flours. Banana flour showed moderate peak viscosity (213.05±16.17 RVU), high trough viscosity (191.35±10.25 RVU), low breakdown viscosity (63.75±1.13 RVU), high final viscosity (283.86±23.27 RVU) and relatively high pasting temperature (84.57±0.93 °C) indicating good thermal stability, limited swelling of the starch granules and strong gel-forming capability. These properties suggested that RBF possesses desirable physicochemical and functional characteristics for noodle processing applications. The physicochemical and pasting properties observed in this study suggested that RBF may be suitable application as a partial substitute for wheat flour in noodle or pasta formulations.
Article Details
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
References
REFERENCES
AACC International. 2009. Approved Methods of Analysis, Method 61-02.01: Determination of the Pasting Properties of Rice with the Rapid Visco Analyzer. 11th ed. St. Paul, MN, USA: AACC International.
AOAC. 2000. Official Methods of Analysis. 17th ed. Association of Official Analytical Chemists, Washington DC.
Ariyasukkosit, N., & Suksomboon, A. 2022. Physical properties and glycemic index of unripe banana flour and quality of pasta from unripe banana flour. Rajamangala University of Technology Srivijaya Research Journal, 15(3), 865–881.
Baptista, N.T., Monteiro, C., Pinto, J. and Vicente, A.A. 2024. Harnessing the power of resistant starch: A narrative review of its health impact and processing challenges. Trends in Food Science & Technology. 148: 104447. https://doi.org/10.1016/j.tifs.2024.104447
Dada, M.A., Bello, F.A., Omobulejo, F.O. and Olukunle, F.E. 2023. Nutritional quality and physicochemical properties of biscuit from composite flour of wheat, African yam bean and tigernut. Heliyon. 9(11): e22477. https://doi. org/10.1016/j.heliyon.2023.e22477
Dong, K., Perreau, C., Thabuis, C., Yu, S. and Hasjim, J. 2025. Physicochemical properties and health benefits of resistant starch, resistant dextrin, and polydextrose: Similarities and differences. Grain & Oil Science and Technology. 8(2): 100132. https://doi.org/10.1016/j. gaost.2024.100132
Ekeledo, E., Abass, A. and Müller, J. 2024. Effect of packaging and storage conditions on the pasting and functional properties of pretreated yellow-fleshed cassava flour. Applied Food Research. 4(2): 100467. https://doi.org/ 10.1016/jafres.2024.100467
Hu, W.-X., Yang, M., Wang, P., Fu, J.-Y., Kang, L., Yu, X. and Du, S.-K. 2025. Influence of extrusion on starch structure, physicochemical properties and in vitro digestibility of banana flour (Musa spp.) and its potential application in wheat dough. LWT. 225: 117927. https://doi.org/10/ 1016/j.lwt.2025.117927
Jeong, G.A. and Lee, C.J. 2025. Quality characteristics of gluten-free noodles according to the drying method of pregelatinized rice flour. Processes. 13(2): 462. https:// doi.org/10.3390/pr13020462
Jiamjariyatam, R., Promphen, P., & Boonburapong, B. 2020. Development of tuile from banana flour. Burapha Science Journal, 25(2), 698–711.
Kanoklerdrit, T. (2022). Product development of banana flour substituted noodles. Journal of Industrial Technology, Nakhon Phanom University, 4(1), 54 – 64.
Kim, J.-H., Kim, J.-E., Kim, W.-H., Tan, K.V. and Shim, S.-M. 2021. Plant based protein products: Characterization and functionality of dried tofu noodles containing lotus root powder. Food Bioscience. 43: 101342. https://doi.org/ 10.1016/j.fbio.2021.101342
Khoozani, A.A., Bekhit, A.E.-D. and Birch, J. 2019. Effects of different drying conditions on the starch content, thermal properties and some of the physicochemical parameters of whole green banana flour. International Journal of Biological Macromolecules. 130: 938–946. https://doi. org/10.1016/j.ijbiomac.2019.03.010
Kumar, P.S., Saravanan, A., Sheeba, N. and Uma, S. 2019. Structural, functional characterization and physicochemical properties of green banana flour from dessert and plantain bananas (Musa spp.). LWT. 116: 108524. https://doi.org/10.1016/j.lwt.2019.108524
Ovando-Martinez, M., Sáyago-Ayerdi, S., Agama-Acevedo, E., Goñi, I. and Bello-Pérez, L.A. 2009. Unripe banana flour as an ingredient to increase the undigestible carbohydrates of pasta. Food Chemistry. 113(1): 121–126. https:// doi.org/10.1016/j.foodchem.2008.07.035
Pacheco, M.T., Rojas, B.A., Burbano, K.Y., Zevallos, K.N., Mendoza, A.F., Rodríguez, D.H., Díaz, R.G. and Moreno, F.J. 2025. Modification of green banana and maize starches: A comparative study to select an ingredient with functional and technological potential. LWT. 220: 117511. https://doi.org/10.1016/j.lwt.2025.117511
Rammohan, Y., Shuprajhaa, T., Kumar, P.S., Vasudevan, V., Sivaprasad, M., Prasad, T.N.V.K.V., Krishna, V.N.P.S. and Sireesha, Y. 2025. Impact of maturity stages and modification processes on resistant starch and starch properties of green banana flour and its glycaemic response. International Journal of Biological Macromolecules. 311(Part 3): 143881. https://doi.org/ 10.1016/j.ijbiomac.2025.143881
Shang, J., Liu, C., Li, L., Zhang, X., Zhao, B. and Zheng, X. 2025. Impact of salt and alkali on the cooking quality of noodles with different wheat starch granule sizes and the underlying mechanisms. Food Research International. 217: 116817. https://doi.org/10.1016/j.foodres. 2025.116817
Sharath Kumar, N., Sunil, C.K., Verma, M.K. and Palanimuthu, V. 2025. Banana starch: Modification methods and their effect on starch properties–a recent review. Food and Humanity. 4: 100543. https://doi.org/10.1016/j.foohum. 2025.100543
Shini, V.S., Billu, A., Suvachan, A. and Nisha, P. 2024. Exploring the nutritional, physicochemical and hypoglycemic properties of green banana flours from unexploited banana cultivars of southern India. Sustainable Food Technology. 2(4): 1113–1127. https://doi.org/10.1039/ d4fb00066h
Singh, N., Singh, J., Kaur, L., Sodhi, N.S. and Gill, B.S. 2003. Morphological, thermal and rheological properties of starches from different botanical sources. Food Chemistry. 81(2): 219–231. https://doi.org/10.1016/ S0308-8146(02)00416-8
Singthong, J., Oonmetta-aree, J. and Oonsivilai, R. 2026. Impact of red kidney bean flour substitution on the nutritional, physicochemical, and functional properties of gluten-free noodles. Food Chemistry Advances. 11: 101279. https://doi.org/10.1016/j.focha.2026.101279
Xie, F., Zhai, H., Mo, Y., Zhong, Y., Niu, Y., Zhu, L., Xie,L., Xie, F. and Chen, P. 2026. Synergistic effects of heat and shear during high-pressure homogenization on corn starch with different amylose contents: Multi-scale structural evolution to pasting properties. Carbohydrate Polymers. 381: 125210. https://doi.org/10.1016/j. carbpol.2026.125210
Yu, M., Zhang, S., Tang, P., Meng, L., Cheng, W., Gao, C., Wu, D., Feng, X., Wang, Z. and Tang, X. 2024. Effects of fatty acids and glycerides on the structure, cooking quality, and in vitro starch digestibility of extruded buckwheat noodles. Food Research International. 191: 114713. https://doi.org/10.1016/j.foodres.2024.114713
Zhang, B., Bai, Y., Li, X., Dong, J., Wang, Y. and Jin, Z. 2025. Mechanism analysis for the differences in multi-level structure, enzyme accessibility and pasting properties of starch granules caused by different hydrolysis pathways of maltogenic α-amylase. Food Chemistry. 471: 142789. https://doi.org/10.1016/j.foodchem.2025.142789
Zhang, P., Whistler, R.L., BeMiller, J.N. and Hamaker, B.R. 2005. Banana starch: Production, physicochemical properties, and digestibility — a review. Carbohydrate Polymers. 59(4): 443–458. https://doi.org/10.1016/j.carbpol.2004. 10.014
