Functional properties and in vitro starch digestibility of infrared treated (micronized) green banana flour.

Overall, micronization at 120 °C showed the best improvement in functional properties of GBF and this makes it suitable for potential application for the manufacture of instant breakfast products, baked goods, and pasta. In addition, the micronized GBF cultivars retained high RS suggesting potential health benefits for people with diabetes and obesity. This article is protected by copyright. All rights reserved.