Optimizing extrusion for maximum resistant starch: Unlocking the potential of banana flour

Banana starch, particularly rich in resistant starch type 2 (RS2), is known for its physiological benefits, but it lacks thermal stability compared to resistant starch type 3 (RS3). This study explored the use of twin-screw extrusion to modify native starch into the more thermally stable RS3 in bana...

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Bibliographic Details

Main Authors:	Kembabazi, Stellamaris, Mutambuka, Martin, Zawawi, Norhasnida, Mugampoza, Ediriisa, Shukri, Radhiah, Muranga, Florence Isabirye
Format:	Article
Language:	en
Published:	Elsevier 2025
Online Access:	http://psasir.upm.edu.my/id/eprint/120676/1/120676.pdf http://psasir.upm.edu.my/id/eprint/120676/ https://linkinghub.elsevier.com/retrieve/pii/S2772275925000255
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