Enzyme-resistant starch content and physico-chemical properties of flour from selected raw banana (Musa sp.) varieties

Date

7-2015

Degree

Bachelor of Science in Food Technology

Major Course

Major in Food Science

College

College of Agriculture and Food Science (CAFS)

Adviser/Committee Chair

Rona Camille M. Lizardo

Abstract

This study aimed to determine the resistant starch content and physico-chemical properties of Saba and Latundan flours and to utilize this as a gluten-free alternative for wheat flour-based biscuits. Results showed that Latundan and Saba flours contain 52-77% of resistant starch which can increase the dietary fiber of baked products. Moreover, the physical properties of Saba and Latundan flours are significantly different from wheat flour. The values obtained for the physical properties of banana flour were as follow: SWC, 7.2-7.8g/g WSI, 1.2-1.8% WHC, 2.1-2.g/g and OHC, 2.0-2.4%. In addition, the physico-chemical properties of Saba and Latundan are as follows: pH, 5.5-5.7 TSS, 0.80-0.87 oBrix, and bulk density of 0.74-0.76g/mL.Chemical compositions of both Saba and Latundan flours are comparable with each other: MC, 8.1-8.5% Crude protein, 3.1-3.4% Crude fat, 0.7-0.8%, Crude fiber, 2.9-3.0% and NFE 82.6-81.0% except fot the ash content which is 1.9% for saba flour and 3.7% for latundan flour. The high resistant starch observed was reflected in the higher crude fiber content of the Saba and Latundan flours (2.9- 3.0%) compared to wheat flour (0.30%). Data also showed that there is no significant difference in the crude fiber content of flour and biscuits. Overall, though there are significant differences in some sensory attributes, the general acceptability of using 100% Saba and Latundan flour as a gluten-free alternative raw material for wheat flour is not reduced.

Language

English

Location

UPLB Main Library Special Collections Section (USCS)

Call Number

LG 993.5 2015 F61 /M46

Document Type

Thesis

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