Banana “Kluai Khai” is a perishable fruit that is often sold for a low price when there are large amounts of products to market or the products are lower than the standard. It would be beneficial for the orchard farmers and entrepreneurs if Kluai Khai could be processed to flour and made into bakery products for replacement of wheat flour that has a high price. The objectives of the research were to study the physical and chemical properties of Kluai Khai flour, the amount of Kluai Khai flour to substitute for wheat flour in Hong Kong waffle products and evaluate the physical, chemical and sensory qualities of the waffles. The experiment was started by producing the Kluai Khai flour and making waffles with varying amounts of the Kluai Khai flour to substitute for wheat flour at the percentages of 0, 25, 50, 75 and 100, respectively.
The results showed that the obtained Kluai Khai flour a yellowish color. The content of protein, fat, carbohydrate, fiber, ash and moisture of flour was 4.21%, 0.53%, 79.48%, 5.97%, 1.64% and 8.17%, respectively. When the Kluai Khai flour was used to replace of wheat flour in the waffle products, it was analyzed for product quality, and it found that Kluai Khai flour could replace wheat flour at 50%. The protein, fat, carbohydrate, fiber, ash moisture and water activity content of the waffle products were similar to the waffle products without Kluai Khai flour substitution. The panelists accepted the waffle products for sensory attributes such as appearance, color, odor, taste and overall acceptance at the slightly to moderately like level. The results of this study could be a way to add value to Kluai Khai and other banana types.
