Resistant Starch from Mixed Flours (Banana, Jackfruit Seed and Job’s Tear) and The Application in Food Product

¹ Department of Innovation and Product Development Technology, Faculty of Agro-Industry, King Mongkut’s University of Technology North Bangkok, Prachinburi, Thailand
² Department of Agro-Industry Technology and Management, Faculty of Agro-Industry, King Mongkut’s University of Technology North Bangkok, Prachinburi, Thailand

^* Corresponding author: ratchanee.c@agro.kmutnb.ac.th

Abstract

This research aimed to investigate resistant starch content and RVA property of three flours (Banana; BN, Jackfruit seed; JS and Job’s tear; JT) with pre-treatment and dried under double drum dryer. Results showed that BN had the highest resistant starch content followed by JS and JT, respectively. The seven ratios of three flour mixtures from BN:JS:JT had been formulated using the mixture design. Results showed that the mixture containing BN:JS:JT ratio of 60:30:10 had the highest resistant starch content (42.85%). Therefore, the waffle cones had been made with the flour mixture (60:30:10) using a previously developed waffle cone recipe. The developed flour mixture could be able to replace wheat flour up to 30% of total flour according to the highest overall preference score. It was found that the final waffle cone recipe contained 9.96% and 54.60% of resistant and digestible starch, respectively. In conclusion, the developed flour mixture might be alternative flour for customers to reduce carbohydrate consumption and the nutritional enhancement of high resistant starch from banana, jackfruit seed and job’s tear mixed flour in prototype food product.