Effects of banana flour and β-glucan on the nutritional and sensory evaluation of noodles

The purpose of this study is to determine the nutritional and sensory attributes of the yellow alkaline noodle (YAN) prepared from 30% matured green banana (Musa acuminata × balbisiana Colla cv. Awak) flour (BF) and with addition of 10% oat β-glucan. The substitution of wheat flour with BF resulted in significantly (p < 0.05) higher total dietary fibre (TDF), and especially insoluble dietary fibre (IDF), resistant starch (RS) and total starch contents. Thirty percent of BF significantly (p < 0.05) improved the antioxidant properties (AP) of noodles in terms of the total phenolic (TP) content and inhibition of peroxidation. Noodle incorporated with 30% BF and added oat β-glucan showed the lowest GI and carbohydrate digestibility rate, and higher concentrations of essential minerals (magnesium, calcium, potassium and phosphorus) and proximate components, with the exception of crude fat, when compared to the control. Sensory evaluation indicated that the quality of the 30% BF-substituted noodle was comparable to the control.