Pantnagar Journal of Research

Abstract

Banana is one of the most imperative fruit crop grown in India and serve as an essential staple food due to its availability throughout the year. The Grand Naine banana, is a high yielding cultivar and is one of the most popular banana varieties commonly grown in India. Green banana are a rich source of starch, which is a type of resistant starch. They act as a prebiotic and provide potential benefits to the gut. Therefore, the present study was conducted to develop an instant custard powder by using resistant starch obtained from Grand Naine banana. The fresh mature banana was peeled, sliced, dried at 50^oC and powdered. Starch was isolated from the banana flour by a modified water-alkaline extraction process. The isolated starch was modified by autoclaving at 121^°C for 30 minutes with a 10% moisture content. Custard powder was formulated by incorporating varying concentrations of resistant starch with corn flour and other ingredients across different treatments (T0- T6). Custard was prepared using these treatments were subjected to organoleptic evaluation. The best treatment was selected through organoleptic evaluation using a scorecard with a nine-point hedonic scale. Custard (T₄) prepared by blending resistant starch (20 %), corn flour (15 %) and other ingredients (65 %) attained a maximum score for all organoleptic attributes (8.25). The physico-functional properties of custard powder showed moisture (6.25%) swelling power (1.67%), solubility (1.12%), bulk density (0.76g/ml) dispersibility (74.23%) and water absorption capacity (35.56%) and the addition of banana resistant starch to custard powder has successfully improved its functional properties without compromising its organoleptic qualities. Grand naine banana resistant starch has good functional properties and it is a great option for producing composite instant custard flour samples on a larger scale for health-conscious consumers.