DOI: https://doi.org/10.14456/jsat.2026.1
Abstract
Growing interest in functional foods has increased the demand for alternative flour sources rich in resistant
starch and dietary fiber for application in starch-based food products. Raw banana flour has attracted attention as a
potential functional ingredient due to its favourable nutritional and physicochemical properties. The aims of this
study were to determine proximate composition and pasting properties of raw Hom Thong banana flour (RBF).
Hom Thong bananas (Musa sapientum L.) from Mae Taeng community, Chiang Mai Province, Thailand were
processed into flour by hot-air drying at 60 °C and analyzed for the proximate composition and Rapid Visco
Analysis (RVA) properties. The results showed that carbohydrate was the major component of the flour (86.82±0.18
g/100 g) followed by protein (4.20±0.28 g/100 g), ash (2.92±0.10 g/100 g), dietary fiber (2.53±0.14 g/100 g) and
fat (0.30±0.05 g/100 g), whereas the moisture content was comparatively low (3.23±0.03 g/100 g) suggesting good
storage stability. The RVA results revealed that the raw banana flour has different pasting properties compared to
the conventional wheat and cassava flours. Banana flour showed moderate peak viscosity (213.05±16.17 RVU),
high trough viscosity (191.35±10.25 RVU), low breakdown viscosity (63.75±1.13 RVU), high final viscosity
(283.86±23.27 RVU) and relatively high pasting temperature (84.57±0.93 °C) indicating good thermal stability,
limited swelling of the starch granules and strong gel-forming capability. These properties suggested that RBF
possesses desirable physicochemical and functional characteristics for noodle processing applications. The
physicochemical and pasting properties observed in this study suggested that RBF may be suitable application as a
partial substitute for wheat flour in noodle or pasta formulations.
Keywords: Hom Thong banana flour, banana flour, pasting properties, Rapid Visco Analysis, physicochemical
properties
Received: May 18, 2026. Revised: June 13, 2025. Accepted: June 17, 2026.
