PHYSICAL PROPERTIES OF CUPCAKES SUBSTITUTED WITH BANANA FLOUR

Abstract

Unripe banana flour is considered a resistant starch because it is a type of carbohydrate that resists digestion in the upper gastrointestinal tract. This property allows it to act as a prebiotic, promoting gut health by being fermented in the colon to produce beneficial short-chain fatty acids. The objective of this study was to develop a cupcakes substituted with banana flour. Physical properties of cupcakes substituted with banana flour were evaluated by using texture analyzer and Hunter lab colorimeter. Unripe banana flour from sweet banana grown in Thailand was used to substitute wheat flour at 10-40%. The results indicated that the use of unripe banana flour to substitute wheat flour increased the darkness of cupcakes especially at 30-40%. Hardness of cupcakes substituted at 10% banana flour was slightly decreased from 50 N in cupcake control samples (no banana flour) to 43 N. However, springiness of cupcakes substituted with banana flour at 10% substitution was increased 10.18% compared with control. Sensory evaluation, 9-point hedonic score showed that banana flour substituted at 10% was acceptable at score 7.92 from overall acceptable score.