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J Food Sci Technol (January 2015) 52(1):311318 DOI 10.1007/s13197-013-0970-6
ORIGINAL ARTICLE
Utilization of pregelatinized banana flour as a functional ingredient in instant porridge
P. Loypimai & A. Moongngarm
Revised: 2 March 2013 /Accepted: 11 March 2013 /Published online: 27 March 2013 # Association of Food Scientists & Technologists (India) 2013
Abstract Unripe bananas flour, an excellent source of resistant starch (RS) and antioxidants, was applied to prepare a functional instant porridge. This study aimed to substitute pregelatinized unripe banana flour (PBF) for brown rice in instant porridge and to evaluate the effect of PBF on the physicochemical properties, RS content, antioxidant activities, and consumer acceptability of the instant porridge. The pregelatinized brown rice flour (BRF) was replaced by PBF at seven different levels: 0 %, 50 %, 60 %, 70 %, 80 %, 90 % and 100 % (w/w). The influence of PBF on the quality of the finished instant porridge was evaluated through its chemical compositions, physical property, RS content, anti-oxidant activity, and sensorial property (7-point hedonic scale). The substitution of PBF for BRF significantly improved the level of RS, dietary fiber, antioxidant activity, and total phenolic contents of the porridge. The PBF also enhanced the ratio of rehydration, whilst the whiteness index of the product was decreased with the increasing PBF levels. For sensorial evaluation, the instant porridges with a degree of substitution as high as 80 % still had comparable scores to those of a commercial instant porridge. Therefore, PBF could be applied to replace brown rice flour up to 80 % to produce an acceptable functional instant porridge.
Keywords Porridge . Banana . Functional . Resistant .
Antioxidant
Introduction
Currently, instant porridge is one of Asias most popular breakfast foods. It is widely consumed in several Asian countries. In 2008, the market in Thailand reached a value of twenty two million dollars and the total market growth was 13.5 % (Srikaeo and Sopade 2010; Viboonchart 2008). The basic ingredient used for producing instant porridge is low amylose rice that has been processed through several steps thereby making it easy to digest. It is considered as a high glycemic index food. Low glycemic response food is thought to be favorable to some specific groups of consumers, especially, those at risk for type...