Abstract

• Development of food supplement plays an important role in functional food processing and it becomes a challenge among people and manufacturers. In this research, water-soluble dietary fibre (SDF) was extracted from banana peels of Hpi Kyam (Musa chiliocarpa Backer) and Thi Hmwe (Musa acuminata Colla). The extracted SDF was included in wheat noodle formulation. This makes not only innovation but also gets new beneficial products. Cellulase enzyme was utilized in the extraction of SDF. Conventional acid treatment method was also carried out in SDF extraction. The functional properties of extracted SDFs were evaluated. The SDF obtained from banana peel (Hpi Kyam) by cellulase treatment had better characteristics and higher yield percent than that of the banana peel (Thi Hmwe) by acid treatment method. Both SDFs contained minerals such as iron and manganese. The FTIR results showed that SDFs composed of the functional groups which held to enhance the solubility of food. The physico-chemical characteristics of SDF supplemented wheat noodle were determined. In the formulation of noodle making, among the sixteen formulations, a formula of 86.5 % of wheat, 10 % of potato starch, 1.5 % of SDF, 1 % of sodium chloride and 1 % of sodium bicarbonate gave the best results and its characteristics and these nutritional properties were superior than those of the others.