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Rice Flour Substitution with Banana Flour (Musa sapientum L.) in Rice Noodle |
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| รหัสดีโอไอ | |
| Creator | Chutima Aussawasathien |
| Title | Rice Flour Substitution with Banana Flour (Musa sapientum L.) in Rice Noodle |
| Contributor | Nilsiri Nilnate |
| Publisher | Department of Agriculture |
| Publication Year | 2548 |
| Journal Title | Thai Agricultural Research Journal |
| Journal Vol. | 23 |
| Journal No. | 3 |
| Page no. | 292-299 |
| Keyword | noodle, rice flour, banana flour |
| URL Website | https://at.doa.go.th/journal |
| Website title | Thai Agricultural Research Journal |
| ISSN | 0125-8389 |
| Abstract | This research was to produce suitable quantity of banana flour to substitute rice flour in rice noodle conducted at the laboratory of the Siam University during 2004-2005. In the production of banana flour, the particle size was less than 150 ยตm and the yield was generally 96.51% obtained The chemical compositions of banana flour were 4.36% moisture, 2.80% protein, 1.06% fat 1.65% fiber, 2.23% ash and 87.9% carbohydrate. Experiment on rice flour substitution with banana flour was designed to use banana flour were 4.36% moisture, 2.80% protein, 1.06% fat, 1.65% fiber, 2.23% ash and 87.9% carbohydrate. Experiment on rice flour substitution with banana flour was designed to use banana flour at 10, 15, 20, 25, and 30% by weight of whole flour. The volume of 50 ml flour solution was used to from the noodle, of which thickness was 0.50 - 0.58 mm. The percentage of breaking noodle was 4.13, 7.40, 8.50, 9.00 and 9.30% of the ascender quantity of banana flour substitution. Rice flour substitution with 10% banana flour had the highest overall acceptability, and had the lowest breaking noodle 4.13 which is within the standard acceptable level. The chemical components of 10% banana flour substituted sample were 68.77 ยฑ 4.24% moisture, 2.58 ยฑ 0.11% protein, 1.68 ยฑ 0.02% fat, 0.41 ยฑ 0.01% fiber, 2.28 ยฑ 0.04% ash and 24.28 ยฑ 0.14% carbohydrate. |
