Effects of Using Unripe Banana Flour (Kluai Hom Thong) as A Substitute for Tapioca Starch In Bubble Milk Tea on Blood Glucose Levels in Healthy Volunteers
Keywords:
blood glucose, bubble milk tea, healthy volunteers, resistant starch, unripe banana flourAbstract
Bubble milk tea is one of the most famous drinks in Thailand. High sugar and fat content in bubble milk tea can result in adverse consequences, especially for an increased risk of non-communicable diseases (NCDs). Modified ingredients in a pearl of bubble milk tea with resistant starch from unripe banana flour could be a suitable option to prevent NCDs and achieve a better glycaemic response. The objectives of this study are to examine the effect of unripe banana flour on blood glucose response and sensory acceptance. A single blinded randomised control trial was conducted in twenty-two healthy subjects. Blood glucose was collected before and after consuming the bubble milk tea made from unripe banana flour (the intervention group, n = 11) and tapioca flour (the control group, n = 11). Sensory acceptance was performed after testing bubble milk tea in each formula. The 2-hour postprandial blood glucose changes from fasting levels were analysed by analysis of covariance (ANCOVA) in the intervention and control groups. Sensory acceptance differentiation was evaluated using an independent sample t-test. The mean of 2-hour blood glucose differentiation in the intervention (+1.8 ± 0.9 mg/dL) was significantly less than in the control (+3.4 ± 0.2 mg/dL) (p = 0.024). Sensory acceptance of texture and the overall rating of the tapioca flour were significantly higher than those of unripe banana flour (p = 0.002 and p = 0.036, respectively). However, there were no differences in appearance, colour, odour, or taste. Unripe banana flour has a beneficial effect on glycemic outcomes. Furthermore, almost all subjects have accepted the use of unripe banana flour, which counts as an alternative ingredient for pearl production in bubble milk tea for consumers.
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