EFFECT OF PARTIAL SUBSTITUTION OF SPRAY DRIED RIPE HOM THONG BANANA POWDER WITH HOM THONG BANANA FLOUR ON IN VITRO STARCH DIGESTIBILITY AND ANTIOXIDANT PROPERTIES OF HOM THONG BANANA TABLETS AND THEIR CHEMOMETRICS

Abstract

Hom Thong banana flour (HTBF) contains the large amounts of the phenolic compounds and resistant starch (RS). The application of HTBF in food products improves their antioxidant activities and glycemic index (GI). The objective of research was to estimate the different ratios of spray dried ripe Hom Thong banana powder (SDRHTBP) to HTBF, 95:5 and 90:10 on the color, hardness, resistant starch (RS), non-resistant starch (Non-RS), and total starch (TS) contents and in vitro starch hydrolysis index (HI), estimated glycemic index determination (EGI), total phenolic content (TPC), Trolox equivalent antioxidant capacity (TEAC), and chelating ability on Fe²⁺ of Hom Thong banana tablets (HTBT). When increased substitution ratios of HTBF, the L*, a*, and b* values and the hardness value, HI, and EGI of HTBT decreased; whereas, the TPC, chelating ability on Fe²⁺ assay, TEAC, and RS content increased. Obviously, the higher substitution ratios of HTBF were related to those parameters. Using PCA, the correlation among these parameters clearly revealed which TPC and RS contents were good indicators for Non-RS content, HI, EGI, chelating ability on Fe²⁺ assay, TEAC, L*, a*, b*, and hardness. Eventually, the HTBF substitution can be an alternative way to help reducing a sugar level used in the confectionery production and to get a novel confectionary with health benefits.