Improvement the texture and prebiotic properties of steam bun quality using cultivated banana (Musa ABB cv. Kluai ‘Namwa’) flour

Oupathumpanont, O. and Wisalsakkul, S. and Anunvrapong, A. (2022) Improvement the texture and prebiotic properties of steam bun quality using cultivated banana (Musa ABB cv. Kluai ‘Namwa’) flour. Food Research (Malaysia), 6. pp. 157-164. ISSN 2550-2166

This research aimed to improve the properties of steam buns using banana flour supplements with wheat flour and evaluate their quality. The factor studied was the amount of banana flour substituted with wheat flour into 3 levels: 30, 40 and 50%. The optimum formula is used banana flour instead of 40% wheat flour. The nutritional value per 100 g gave 6.17 g of dietary fibre, and 0.251, 0.428, 54.63 and 0.42 mg of vitamin B1, B2, calcium, and iron respectively. The results obtained in the present study demonstrated that the steam bun using banana flour was increased in order to improve the prebiotic properties. The overall preference score of very like and consumers are interested in buying accounted for 81.0% because it was a fibre-enriched product and prebiotic which gives certain health benefits and it has a novelty in texture.

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Abstract

This research aimed to improve the properties of steam buns using banana flour supplements with wheat flour and evaluate their quality. The factor studied was the amount of banana flour substituted with wheat flour into 3 levels: 30, 40 and 50%. The optimum formula is used banana flour instead of 40% wheat flour. The nutritional value per 100 g gave 6.17 g of dietary fibre, and 0.251, 0.428, 54.63 and 0.42 mg of vitamin B1, B2, calcium, and iron respectively. The results obtained in the present study demonstrated that the steam bun using banana flour was increased in order to improve the prebiotic properties. The overall preference score of very like and consumers are interested in buying accounted for 81.0% because it was a fibre-enriched product and prebiotic which gives certain health benefits and it has a novelty in texture.

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Item Type:	Article
AGROVOC Term:	banana flour
AGROVOC Term:	wheat flour
AGROVOC Term:	baking
AGROVOC Term:	Musa
AGROVOC Term:	bananas
AGROVOC Term:	quality
AGROVOC Term:	consumers
AGROVOC Term:	texture
AGROVOC Term:	dietary fibres
Geographical Term:	Thailand
Depositing User:	Mr. Khoirul Asrimi Md Nor
Date Deposited:	27 Feb 2026 03:57
Last Modified:	27 Feb 2026 03:57
URI:	http://webagris.upm.edu.my/id/eprint/3475

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