Development of fresh and dried noodle products with high resistant starch content from banana flour

The functional properties, resistant starch (RS), and glycemic index (GI) of fresh noodles substituted with banana flour (BF) were investigated. When the substitution BF was increased from 0 to 40%, viscoelastic properties increased, while tensile strength elasticity decreased 53.23 26.84 gf 44.65 15.04 mm, respectively. GI reduced 77.05 62.62 RS content 5.56 23.31%. This is considered a very high modified are classified as intermediate food. Furthermore, effects xanthan gum (XG), guar (GG), carboxymethyl cellulose (CMC) individually at 1.0% 1.5% levels on quality dried 30% (DBF30) DBF30 XG had shortest rehydration time (6.5 min), CMC slowest (8.5 min). added hydrocolloids cooking loss DBF30, also increasing DBF30. results reveal that adding noodle products provides nutritional enhanced characteristics.