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

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.