The effect of extruded green banana flour substitution on the physicochemical and functional properties of composite doughs and noodle quality

BACKGROUND: Native green banana flour (NGBF) possesses significant potential to lower blood glucose levels, enhance flavor and improve antioxidant properties. However, the absence of gluten can result in product deterioration when NGBF is incorporated into wheat noodles. To address this, the present study employed extrusion to modify NGBF and evaluated the impact of varying substitution levels and the effects of native and extruded forms of green banana flour (GBF) on the quality characteristics of dough and noodles. RESULTS: NGBF/EGBF contained a high content of resistant starch, which significantly delayed starch hydrolysis and lowered the estimated glycemic index. CONCLUSION: Overall, the present study demonstrates that extrusion treatment is a critical modification strategy to overcome the limitations of GBF in noodle processing, ensuring the production of noodles with superior structural integrity and a reduced glycemic profile. Additionally, this work offers new ideas for the development of high-quality functional noodles. © 2026 Society of Chemical Industry.