Resistant starch in banana: Influencing factors, functional properties and potential health effects

Umairah Balqis Adawiyah, Z and Zainol, M.K. and Abdul Aziz, A.H and Putra, N.R and Hasmadi, M. (2025) Resistant starch in banana: Influencing factors, functional properties and potential health effects. Food Research, 9. pp. 143-152. ISSN 2550-2166

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Abstract

Resistant starch is known as a functional fibred, as it exhibits a similar effect of indigestibility in the gastrointestinal tract. Even so, resistant starch has its distinguished characteristics. This article focused on resistant starch that specifically found in banana, a well-known source of resistant starch type 2, RS2. The intrinsic and extrinsic factors that affect the level of resistant starch, as well as the functional properties and potential health benefits of resistant starch, are reviewed based on the findings of past research. Higher amylose level, lower stage of banana maturity, and desirable processing condition is associated with a higher level of resistant starch observed. Bland flavor, small particle size and white are some of the desirable functional properties of resistant starch. Lastly, resistant starch has been demonstrated to provide a satiety effect that aids in body weight management, improves constipation and glycemic control, other than lowers the risk of colon cancer

Item Type:	Article
Keyword:	Resistant starch, Indigestible starch, green banana, Functional fibred, Functional ingredient
Subjects:	H Social Sciences > HD Industries. Land use. Labor > HD28-9999 Industries. Land use. Labor > HD9000-9999 Special industries and trades > HD9000-9495 Agricultural industries R Medicine > RM Therapeutics. Pharmacology > RM1-950 Therapeutics. Pharmacology > RM214-258 Diet therapy. Dietary cookbooks
Department:	FACULTY > Faculty of Food Science and Nutrition
Depositing User:	JUNAINE JASNI -
Date Deposited:	03 Sep 2025 11:29
Last Modified:	03 Sep 2025 11:29
URI:	https://eprints.ums.edu.my/id/eprint/45094

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