Development of Matcha Banana Flour Brownies: A Healthy Product and Community Career Creation through Digital Media

Chutima Sangkhaha; Pornsin Suphawal; Soracha  Kruemek; Ananyada  Maskulthong; Hathaichanok Sudwon

Authors

Chutima Sangkhaha Phranakhon Rajabhat University
Pornsin Suphawal Phranakhon Rajabhat University
Soracha Kruemek Phranakhon Rajabhat University
Ananyada Maskulthong Phranakhon Rajabhat University
Hathaichanok Sudwon Phranakhon Rajabhat University

Keywords:

banana flour brownie, matcha, community enterprise, digital marketing

Abstract

This academic article presents the development of matcha banana flour brownies from local community resources. The objectives were to analyze the business environment, develop a prototype product, and develop digital marketing media to support community career creation. The process included a survey of community resources and needs, SWOT analysis, formulation trials using banana flour as a wheat flour substitute at 30, 70, and 100 percent, nutrition and simple production cost calculations, sensory acceptance evaluation by experts and consumers, and digital media evaluation. The findings showed that the community had strong potential in raw Namwa banana resources and needed a convenient healthy product. The developed brownie provided approximately 80 kcal per piece. The raw material cost was 22.48 baht per box of four pieces, with a suggested selling price of 70 baht per box. Expert acceptance scores for the 70 and 100 percent banana flour formulas were high, while consumer overall liking averaged 4.06 out of 5. The overall evaluation of digital marketing media was 4.20, interpreted as a high level. The results indicate that matcha banana flour brownies have commercial potential and can support community-based economic development.

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