Effect of Resistant Starch from Green Banana Flour on Sensorial Properties of Noodles

Abstract

Starch, a complex carbohydrate found in plants, plays an important role in human and animal nutrition. It comes in a variety of forms, including resistant starch, slowly digestible starch (SDS), and digestible starch (RDS). Resistant starch offers numerous health benefits. Resistant starch fermentation results in short-chain fatty acid production, benefiting the body by reducing cholesterol, inhibiting pathogens, and nourishing colon cells. Innovations in starch processing, like green banana flour, have expanded starch’s applications in the food industry, enhancing its nutritional value. In noodle production, wheat flour can be substituted with green banana flour to provide a healthier and safer alternative. Numerous aspects were examined in the research, including dough characteristics, texture, cooking quality, sensory evaluation, and glycemic index. The findings revealed changes in dough properties, texture, and cooking quality when resistant starch sources were incorporated. This might lead to the production of low-glycemic, healthier food items without compromising sensory attributes.