Effect of autoclaving-cooling treatment on resistant starch content and antioxidant Activity of unripe banana flour and its application in instant soup powder supplemented with kale powder

Name: Warintorntip Pakjirasirikul

LCSH: Kasetsart University -- Theses. M.S. (Food Science) 2021

Classification :.LCCS: TP416.B3

LCSH: Kasetsart University. -- Department of Food Science and Technology -- Theses

LCSH: Banana flour

LCSH: Instant soup powder

LCSH: Soups

LCSH: Kale

LCSH: Antioxidants

Abstract: Instant soup mixes that are sources of antioxidants and dietary fiber could promote health against non-communicable disease as functional food popularity grows among health-conscious consumers. Kale is a nutritious leafy vegetable high in dietary fiber and antioxidants. Small and non-curly leaves which are normally discarded during harvesting and grading could be used in other food applications. Unripe Nam Wah banana flour (UNBF) is also a nutrient-dense flour high in resistant starch (RS), which is an alternative flour. However, gelatinization during cooking can disrupt resistant starch in UNBF. The aim of this study was to modify UNBF into a thermally stable resistant starch using the autoclaving-cooling method and to develop an instant soup mix as a source of dietary fiber and phytonutrients from substandard kale and modified UNBF. First, dried kale leaves were ground into a fine powder. To develop thermally stable RS, UNBF was mixed with water at concentrations of 10, 20, and 30%, autoclaved for 30 min at 121°C, and cooled for 24 h at 4°C. Kale powder, UNBF, and autoclaved-cooled Nam Wah banana flour (ACBF) were combined with other ingredients to produce an instant soup mix. ACBF30 contained the highest resistant starch content (9.53 g/100 g) compared to ACBF10 and ACBF20. UNBF's resistant starch content decreased more than ACBF's after adding hot water. Likewise, those of ACBF had a higher total phenolic content and antioxidant activity (DPPH and ABTS assays) than UNBF. During this modification, UNBF changed from a pale yellow to pale orange. ACBF30 was selected to fortify instant soup at 35, 45, and 55% proportions due to a retained amount of RS after adding hot water. Despite having a higher RS content after adding hot water, a higher total phenolic content, and greater antioxidant activity than UNBF-based soup, ACBF30-based soup received sensory acceptance scores lower than 5.5 due to its dark color and viscosity. After reformulation with a lower proportion of kale and a higher proportion of rice bran creamer, 45% ACBF30-based soup received the greatest preference scores (6.78) and contained 2.68 g/100 g of resistant starch after adding hot water. Total dietary fiber content, total phenolic content, and antioxidant activity determined by DPPH and ABTS assays of this formulation were 14.83 g/100 g, 442.36 mgGAE/100 g, 337.68 mgTE/100 g, and 435.51 mgTE/100 g, respectively. In conclusion, instant soup mix made from kale powder and modified banana flour is a source of dietary fiber, resistant starch, and antioxidants and has functional food potential.

Kasetsart University. Office of the University Library

Address: Bangkok

Email: tdckulib@ku.ac.th

Name: Pinthip Rumpagaporn

Role: Thesis Advisor

Name: Sasitorn Tongchitpakdee

Role: Thesis CO-Advisor

Created: 2021

Modified: 2025-07-20

Issued: 2025-07-20

วิทยานิพนธ์/Thesis

application/pdf

URL: https://www.lib.ku.ac.th/KUthesis/2564/warintorntip-pak-all.pdf

CallNumber: TP416.B3 .W37

eng

DegreeName: Master of Science

Level: Master's Degree

Descipline: Food Science

Grantor: Kasetsart University

©copyrights Kasetsart University

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