• Kingkamol Leelajaruwan


Banana flour, Kluai hin, Breadsticks, Wheat flour, Resistant starch


The objective of this research was to determine the effect of wheat flour substitution with saba banana (kluai hin) flour on physical and organoleptic qualities of breadsticks. Saba banana (kluai hin) were peeled and rinsed in citric acid solution (0.3% w/v), cut into 2-3 mm. and immediately soaked in citric acid solution (0.3% w/v) for 30 minutes, then drained. The slices were dried at 50 °C using tray dryer, ground using a commercial grinder, sieved and packed in sealed containers then stored in dry place at room temperature. The saba banana flour composed of 10.36 % moisture, 2.72 % protein, 1.24 % fat, 1.67% ash and 66.86 % resistant starch respectively. The effect of wheat flour substitution with saba banana flour at the levels of 0, 10, 20, 30 and 40 % by weight of wheat flour on breadsticks qualities were further carried out. Increasing the level of saba banana flour decreased L* value and specific volume but increased a*, b* value and hardness of the product. Substitution level of 20% saba banana flour did not cause a significant different of product qualities in terms of appearance, color, flavor, crispiness and overall acceptability.


AOAC. Official Methods of Analysis. Maryland: The Association of official Analytical Chemists, 2000.

Boonkong J, Bunmee T, Ruenkeaw P. Application of resistant starch from unripe banana “Hom Thong” (Musa sapientum L., AAA group) in Pasta, Journal of Food Technology-Siam University. 2015; 10(1): 19-29.

Choondee P. Effect of Partial Substitution of Wheat Flour by Native and Retrograded Tapioca Starches on Bread Staling. Master of Science in Food Technology, Faculty of Science, Chulalongkorn University, 2003.

Chou C, Wu M, Nurtama B, Lin J. Effect of different heating treatment and storage time on formation of resistant starch from potato starch, Agriculture and Natural Resources. 2010; 44: 935-942.

Hung VP, Maeda T, Morita N. Dough and bread qualities of flours with whole waxy wheat flour substitution, Food Research International. 2007; 40: 273-279.

Jammake J, Naivikul O. Basic Baking Science and Technology. Bangkok: Kasetsart University Press, 2011.

Ktenioudaki A, Chaurin V, Reis SF. et al. Brewer’s spent grain as a functional ingredient for breadsticks, International Journal of Food Science and Technology. 2012; 47(8): 1765-1771.

Kunthon N. Substitution of Wheat flour with banana Saba flour in butter cookies. Faculty of Science, Technology and Agriculture, Yala Rajabhat University, 2007.

Loong CYL, Wong CYH. Chinese steamed bread fortified with green banana flour, Food Research. 2018; 2(4): 320-330.

Netipunya S. Development of Breadsticks from Rice Flour. Master of Science (Agro-Industrial Product Development). Faculty of Agro-Industry, Kasetsart University, 2006.

Pareyt B, Wilderjans E, Goesaert H. et al. The Role of Gluten in a Sugar-Snap Cookie System: a model approach based on gluten-starch blends, Journal of Cereal Science. 2008; 48(3): 863-869.

Rodriguez-Ambriz SL, Islas-Hernandez JJ, Agama-Acevedo E. et al. Characterization of a Fibre-Rich Powder Prepared by Liquefaction of Unripe Banana Flour, Food Chemistry. 2008; 107(4): 1515-1521.

Sajilata MG, Singhal RS, Kullarni PR. Resistant starch: A review, Comprehensive Reviews in Food Science and Food Safety. 2006; 5(1): 1-17.

Sarda FAH, Giuntini EB, Gomez ML. et al. Impact of Resistant Starch from Unripe Banana Flour on Hunger, Satiety and Glucose Homeostasis in Healthy Volunteers, Journal of Functional Foods. 2016; 24: 63-74.

Siddiq M, Nasir M, Ravi R. et al. Effect of defatted maize germ flour addition on the physical and sensory quality of wheat bread, Food Science and Technology. 2009; 42: 464-470.

Sriroth K, Piyachomkwan K. Starch Technology. Bangkok: Kasetsart University Press, 2000.

Sudha ML, Vetrimani R, Leelavathi K. Influence of fibre from different cereals on the rheological characteristics of wheat flour dough and on biscuit quality, Food Chemistry. 2007; 100: 1365-1370.

Sullivan P, O’Flaherty J, Brunton N. et al. Fundamental rheological and textural properties of doughs and breads produced from milled pearled barley flour, European Food Research and Technology. 2010; 231(3): 441-453.

Suphakitvanitchok A. Delicious Bread Dish. Bangkok: Amarin Printing and Publishing, 2012.

Vatanasuchart N, Niyomwit B, Wongkrajang K. Eating Banana for Good Health. Bangkok, 2010.

Vatanasuchart N, Niyomwit B, Wongkrajang K. Resistant starch content, in vitro starch digestibility and physico-chemical properties of flour and starch from Thai bananas, Maejo International Journal of Science and Technology. 2012; 6(2): 259-271.

Wachirasiri K, Wanlapa S, Sithisam-ang D. et al. Influence of Partial Substitution of Wheat Flour with Choke Anan Mango Peel Dietary Fiber on the Physicochemical and Sensory Characteristics of Breadstick, Agricultural Science Journal. 2010; 41(3/1): 309-312.




How to Cite

Leelajaruwan, K. (2020). EFFECT OF PARTIAL SUBSTITUTION OF WHEAT FLOUR WITH SABA BANANA (KLUAI HIN) FLOUR ON THE PHYSICAL AND ORGANOLEPTIC QUALITIES OF BREADSTICKS. Life Sciences and Environment Journal, 21(2), 409–419. Retrieved from https://ph01.tci-thaijo.org/index.php/psru/article/view/241644



Research Articles