การพัฒนาผลิตภัณฑ์พาสต้ากึ่งสำเร็จรูปจากแป้งกล้วยน้ำว้าพันธุ์มะลิอ่อง

Abstract

The objective of this research was to study the process of making pasta from Mali-Ong banana flour. By studying the amount of Mali-Ong banana flour, in standard formula (Wheat Flour), study temperature baking time and testing the physical properties, such as recovery of pasta by boiling method and measure the color of dried pasta and after recovery (boiled) with a colorimeter model 3nh and sensory testing of pasta products from untrained panelists by using Hedonic scaling 9-point method, to test the acceptance quality in terms of color, smell, taste, texture, and overall liking by 50 person.

From the study of the pasta making process by replacing the standard recipe (Wheat Flour) with Mali-Ong banana flour. Substitution quantities after recovery found that the texture of the skin is smooth and flexible. The pasta is yellowish brown and are 20, 40 and 60 g, respectively. The time required to,  bake pasta was 33.34 percent, 38.89 and 50.00 percent less than the standard recipe, respectively. The recovery time is less than the standard formula. Physical appearance have a good grip. Color measurement of dried pasta and pasta after recovery results showed that the brightness (L*) and the yellow (b*) value decreased when increasing Mali-Ong banana flour , Hue Angle (°) of dried pasta value are between 73.74-81.53 with orange red - yellow colors, and pasta after recovery value are between 74.09-87.53 with orange red - yellow brown colors. The consumer acceptance test for pasta from Mali-Ong banana flour, in terms of color, smell, taste, texture and overall liking, from 50 testers, the test subjects gave 60 grams of overall liking the most, with average scores of 7.28, 7.26, 7.80, 8.00 and 8.04, respectively.