DEVELOPMENT OF LOW- GLYCEMIC FOOD PRODUCTS WITH PHOSPHORYLATED BANANA STARCH

Abstract

A significant proportion of the global population suffers from non-communicable diseases such as diabetes, cardiovascular diseases, cancer, and obesity, primarily
due to unhealthy eating habits. The consumption of carbohydrate-rich foods is a major cause of diabetes and obesity. Resistant starch (RS) offers several health
benefits, including blood sugar reduction, lowering blood cholesterol levels, acting as a prebiotic, and preventing colorectal cancer. Replacing 10 - 40% of wheat flour
with banana starch phosphate (RS = 56,62%) in noodle and pasta formulations helps increase the RS content from 19.55% to 36.33% in noodles, and from 16.24%
to 30.12% in pasta. Furthermore, cooking properties such as optimal cooking time, water absorption, breakage ratio, and weight loss during cooking of noodles and
pasta containing banana starch phosphate are higher compared to those made with wheat flour. Therefore, noodles and pasta containing banana starch, rich in
resistant starch, and wheat flour have the potential to create RS-enriched food products beneficial for health, particularly for diabetic patients.