Improvement the texture and prebiotic properties of steam bun quality using
cultivated banana (Musa ABB cv. Kluai ‘Namwa’) flour

This research aimed to improve the properties of steam buns using banana flour
supplements with wheat flour and evaluate their quality. The factor studied was the
amount of banana flour substituted with wheat flour into 3 levels: 30, 40 and 50%. The
optimum formula is used banana flour instead of 40% wheat flour. The nutritional value
per 100 g gave 6.17 g of dietary fibre, and 0.251, 0.428, 54.63 and 0.42 mg of vitamin B1,
B2, calcium, and iron respectively. The results obtained in the present study demonstrated
that the steam bun using banana flour was increased in order to improve the prebiotic
properties. The overall preference score of very like and consumers are interested in
buying accounted for 81.0% because it was a fibre-enriched product and prebiotic which
gives certain health benefits and it has a novelty in texture.