Banana Resistant Starch Enters the Kitchen

Recently, the Guangdong Food Association released the 2021 No.

The group label includes two product forms: one, using green banana as raw material, adding citric acid, ascorbic acid and enzyme preparation for food industry in appropriate amount, after pre-treatment, thermal gelatinization (or non-thermal gelatinization), enzymatic hydrolysis (or non-thermal gelatinization) Enzymatic hydrolysis), retrogradation (or no retrogradation), drying, pulverization, packaging and other processes, powdery banana products for the food industry as ingredients; second, ready-to-eat banana resistant starch, using green bananas as raw materials, appropriate amount Add citric acid, ascorbic acid and enzyme preparations for food industry, after pretreatment, thermal gelatinization (or non-thermal gelatinization), enzymatic hydrolysis (or non-enzymatic hydrolysis), retrogradation (or no retrogradation), drying, sterilization or immortality It is a powdered prepared banana food for direct consumption, which is processed by bacteria, crushing, packaging and other processes

Resistant starch as a new dietary fiber has attracted attention and research in the industry

As a food additive, resistant starch not only has excellent physiological functions, but also has unique food processing properties

Resistant starch is developing very fast abroad, and related research in developed countries such as the United States and Western Europe has entered a systematic process, including a lot of research on production, application and performance

Unripe bananas, also known as green bananas, are higher in starch because enzymes have not yet converted starch into sugar in the unripe fruit

Guangdong Province is rich in bananas, and the reuse of inedible green bananas provides a green channel for the in-depth development of local agricultural products, and also provides a material basis for the development of functional foods using banana resistant starch as raw materials

(Source: Zhiti Bridge)

"China Food News" (December 06, 2021 Edition 06)

(Editor-in-charge: Yang Xiaojing)