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คณะอุตสาหกรรมอาหาร
Banana blossom is an agricultural by-product with considerable potential for development into a value-added food ingredient due to its dietary fiber and naturally occurring bioactive compounds, particularly phenolic compounds and flavonoids associated with antioxidant properties. However, its application in food products is limited by several quality-related characteristics, including coarse texture, dark color resulting from browning reactions, and astringency, which may negatively affect product quality and consumer acceptance. This study aims to develop an innovative process for banana blossom powder production using pretreatment with citric and ascorbic acids combined with ultrasound-assisted treatment. The process is designed to reduce astringency, control browning, improve physical characteristics, and retain important bioactive compounds in banana blossom prior to drying and powder production. The resulting banana blossom powder will be evaluated for its nutritional composition, dietary fiber content, bioactive compounds, antioxidant properties, and functional properties. The developed banana blossom powder will subsequently be incorporated as an ingredient in a healthy snack product using extrusion technology, followed by quality evaluation of the developed prototype. This study integrates agricultural by-product upcycling with food processing technology to transform banana blossom into a fiber-rich food ingredient containing naturally occurring bioactive compounds and further develop it into a healthy food product that responds to current health and sustainability trends. This approach also creates opportunities for technology transfer and future commercial applications.
คณะทันตแพทยศาสตร์
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คณะอุตสาหกรรมอาหาร
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