Evaluating Resistant Starch Noodles From Phosphorylated Green Banana Flour Compared With Green Banana Starch

ABSTRACT This study evaluated the feasibility of using phosphorylated green banana flour (BF) as a functional ingredient for producing resistant‐starch (RS)‐enriched noodles, compared with phosphorylated green banana starch. Green banana flour and starch were chemically modified by phosphorylation and characterized for structural, physicochemical, and functional properties. Phosphorylation significantly increased resistant starch content, with phosphorylated green banana flour reaching 49.63%, representing a 1.8‐fold increase compared with native flour and exceeding that of phosphorylated starch. Modified samples exhibited improved thermal stability and reduced swelling, water solubility, and syneresis relative to untreated materials. Wheat noodles containing 10–40 wt% phosphorylated green banana flour or starch showed a substantial increase in resistant starch content, reaching approximately 41% at 40 wt% substitution. Cooking properties, including optimal cooking time, dry matter loss, and water absorption, were comparable between flour‐ and starch‐based formulations. However, phosphorylated green banana flour exhibited lower crystallinity (∼20%) than phosphorylated starch (∼32%), resulting in higher water uptake and increased noodle breakage, especially at high substitution levels. Phosphorylated green banana flour demonstrates strong potential for developing nutritionally enhanced noodles with high resistant starch content while retaining beneficial fiber and protein components, although improvements in textural stability are required.