Green banana resistant starch: A promising potential as functional ingredient against certain maladies
Haroon Munir,
Hamza Alam,
Muhammad Tahir Nadeem
et al.
Abstract:This review covers the significance of green banana resistant starch (RS), a substantial polysaccharide. The food industry has taken an interest in green banana flour due to its 30% availability of resistant starch and its approximately 70% starch content on a dry basis, making its use suitable for food formulations where starch serves as the base. A variety of processing techniques, such as heat‐moisture, autoclaving, microwaving, high hydrostatic pressure, extrusion, ultrasound, acid hydrolysis, and enzymati… Show more
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