UTILIZATION OF GREEN AND RIPE BANANA PEEL AS A FUNCTIONAL INGREDIENT IN YELLOWNOODLE

摘要

Banana peel (BP) noodles prepared by partial substitution of wheat flour with green and ripe Cavendish banana peel flour were characterized for physicochemical properties and in-vitro starch hydrolysis. Cooked noodles were assessed pH, color, tensilestrength and elasticity, and in-vitro hydrolysis index (HI) and estimated glycemic index (GI), and the banana peel noodles was characterized by scanning electron microscopy (SEM). BP noodles had lower L* (darker) and b* values (less yellow) than the control noodles. The tensile strength of ripe BP noodles was higher to control and their elasticity was higher. Following in-vitro starch hydrolysis studies, it was found that the GI of green BP noodles was lower than ripe BP and lower than control noodles.Partial substitution of banana peel into noodles may be useful for controlling starch hydrolysis of yellow noodles.