Substitution of rice flour with banana flour for developing Khanom Thong Att
products

Khanom Thong Att (Thai style crispy crackers made from flours, sugar, eggs, water, and
coconut milk) is one of the favourite desserts among Thai people and foreigners,
However, for health-conscious people, Khanom Thong Att with wheat flour or rice flour
as its main ingredient may not be a good choice. Conversely, banana flour is a good
source of bioactive compounds, antioxidants, and resistant starch. Therefore, the purpose
of this research was to study the substitution of rice flour with banana flour to develop
Khanom Thong Att products. Banana flour was prepared based on the Dangsungwal
method. Three basic formulas were studied, and the appropriate basic formula was used to
study the consumption of banana flour. There were five levels of banana flour 20, 40, 60,
80, and 100%, respectively. The sample with 100% banana flour was found the most
suitable formula to produce the final product which was further studied in terms of
physical and chemical properties. It was found that moisture, protein, fat, carbohydrates,
fibre, and ash were 5.15, 4.28, 3.06, 81.88, 1.57, and 3.41%, respectively. While water
activity (aw), colour (L*, a* and b*), total phenolic content, and antioxidants activity were
0.27, 56.63, 13.05, 19.23, 94.53, and 16.65 mg/100 g, respectively. For the sensory
evaluation, Khanom Thong Att substituted with 100% banana flour had the highest
preference score.