Citation
Songpranam, P. and Chumkaew, K. and Chowthanakij, R. and Noppakun, M. (2022) Substitution of rice flour with banana flour for developing Khanom Thong Att products. Food Research (Malaysia), 6. pp. 214-220. ISSN 2550-2166
Abstract
Khanom Thong Att (Thai style crispy crackers made from flours, sugar, eggs, water, and coconut milk) is one of the favourite desserts among Thai people and foreigners, However, for health-conscious people, Khanom Thong Att with wheat flour or rice flour as its main ingredient may not be a good choice. Conversely, banana flour is a good source of bioactive compounds, antioxidants, and resistant starch. Therefore, the purpose of this research was to study the substitution of rice flour with banana flour to develop Khanom Thong Att products. Banana flour was prepared based on the Dangsungwal method. Three basic formulas were studied, and the appropriate basic formula was used to study the consumption of banana flour. There were five levels of banana flour 20, 40, 60, 80, and 100%, respectively. The sample with 100% banana flour was found the most suitable formula to produce the final product which was further studied in terms of physical and chemical properties. It was found that moisture, protein, fat, carbohydrates, fibre, and ash were 5.15, 4.28, 3.06, 81.88, 1.57, and 3.41%, respectively. While water activity (aw), colour (L*, a* and b*), total phenolic content, and antioxidants activity were 0.27, 56.63, 13.05, 19.23, 94.53, and 16.65 mg/100 g, respectively. For the sensory evaluation, Khanom Thong Att substituted with 100% banana flour had the highest preference score.
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Abstract
Khanom Thong Att (Thai style crispy crackers made from flours, sugar, eggs, water, and coconut milk) is one of the favourite desserts among Thai people and foreigners, However, for health-conscious people, Khanom Thong Att with wheat flour or rice flour as its main ingredient may not be a good choice. Conversely, banana flour is a good source of bioactive compounds, antioxidants, and resistant starch. Therefore, the purpose of this research was to study the substitution of rice flour with banana flour to develop Khanom Thong Att products. Banana flour was prepared based on the Dangsungwal method. Three basic formulas were studied, and the appropriate basic formula was used to study the consumption of banana flour. There were five levels of banana flour 20, 40, 60, 80, and 100%, respectively. The sample with 100% banana flour was found the most suitable formula to produce the final product which was further studied in terms of physical and chemical properties. It was found that moisture, protein, fat, carbohydrates, fibre, and ash were 5.15, 4.28, 3.06, 81.88, 1.57, and 3.41%, respectively. While water activity (aw), colour (L*, a* and b*), total phenolic content, and antioxidants activity were 0.27, 56.63, 13.05, 19.23, 94.53, and 16.65 mg/100 g, respectively. For the sensory evaluation, Khanom Thong Att substituted with 100% banana flour had the highest preference score.
Additional Metadata
| Item Type: | Article |
|---|---|
| AGROVOC Term: | banana flour |
| AGROVOC Term: | cereals |
| AGROVOC Term: | food processing |
| AGROVOC Term: | product development |
| AGROVOC Term: | import substitution |
| AGROVOC Term: | baking |
| AGROVOC Term: | antioxidants |
| AGROVOC Term: | resistant starch |
| AGROVOC Term: | bioactive compounds |
| Geographical Term: | Thailand |
| Depositing User: | Mr. Khoirul Asrimi Md Nor |
| Date Deposited: | 27 Feb 2026 04:29 |
| Last Modified: | 27 Feb 2026 04:29 |
| URI: | http://webagris.upm.edu.my/id/eprint/3489 |
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