Green Banana Flour Research Articles

Enhancing prebiotic, antioxidant, and nutritional qualities of noodles: A collaborative strategy with foxtail millet and green banana flour.

Foxtail millet (FM) and green banana (GB) are rich in health-promoting nutrients and bioactive substances, like antioxidants, dietary fibers, and various essential macro and micronutrients. Utilizing GB and FM flour as prebiotics is attributed to their ability to support gut health and offer multiple health benefits. The present study aimed to evaluate the impact of incorporating 10% GB flour (GBF) and different proportions (10-40%) of FM flour (FMF) on the prebiotic potential, antioxidant, nutrient, color, cooking quality, water activity and sensory attributes of noodles. The prebiotic potential, antioxidant, and nutrient of the produced noodles were significantly improved by increasing the levels of FMF. Sensorial evaluation revealed that noodles containing 30% FMF and 10% GBF attained comparable scores to the control sample. Furthermore, the formulated noodles exhibited significantly (p < 0.05) higher levels of protein, essential minerals (such as iron, magnesium, and manganese), dietary fiber (9.37 to 12.71 g/100 g), total phenolic compounds (17.81 to 36.35 mg GA eq./100 g), and total antioxidants (172.57 to 274.94 mg AA eq./100 g) compared to the control. The enriched noodles also demonstrated substantially (p < 0.05) increased antioxidant capacity, as evidenced by enhanced DPPH and FRAP activities, when compared to the control noodles. Overall, the incorporation of 30% FMF and 10% GBF led to a noteworthy improvement in the nutritional and antioxidant qualities of the noodles, as well as the prebiotic potential of the noodles with regard to L. plantarum, L. rhamnosus, and L. acidophilus. The implementation of this enrichment strategy has the potential to confer a multitude of health advantages.

Physicochemical and Nutritional Characterization of Green Banana Flour from Discarded Cavendish Bananas

Fifteen percent of harvested bananas are discarded daily in the Canary Islands at packing houses because of marketing standards, mainly based on their appearance, or are retired to avoid falls in the market price of bananas. This discarded fruit is an environmental issue, and green banana flour (GBF) is an interesting management alternative for it. In this paper, the artisanal process for obtaining GBF was optimized. The study of physicochemical and nutritional characteristics of this gluten-free flour indicated a high contribution of starch, fiber, phenolics, K, and Mg to dietary intake. Storage of GBF at room temperature (20 ± 5 °C) for ten months slightly increased its moisture and acidity and decreased its starch content, phenolic content, and pH. Some color changes were observed after 5 months, but sensory characteristics were still acceptable after ten months. Green bananas storage prior to GBF elaboration showed they were suitable for obtaining good quality GBF even after 7 weeks at 6 °C, but only 4 weeks at 12 °C. Discriminant analysis classified the GBF correctly according to the cooperative origin, time, and storage temperature of the bananas used in its preparation. These results provide information that could be used in other banana-producing regions for reducing the environmental impact of fruit waste and obtaining GBF using a simple and inexpensive technological process.

Effect of gastrointestinal resistant encapsulate matrix on spray dried microencapsulated Lacticaseibacillus rhamnosus GG powder and its characterization

This study investigated spray drying a method for microencapsulating Lacticaseibacillus rhamnosus GG using a gastrointestinal resistant composite matrix. An encapsulate composite matrix comprising green banana flour (GBF) blended with maltodextrin (MD) and gum arabic (GA). The morphology of resulted microcapsules revealed a near-spherical shape with slight dents and no surface cracks. Encapsulation efficiency and product yield varied significantly among the spray-dried microencapsulated probiotic powder samples (SMPPs). The formulation with the highest GBF concentration (FIV) exhibited maximum post-drying L. rhamnosus GG viability (12.57 ± 0.03 CFU/g) and best survivability during simulated gastrointestinal digestion (9.37 ± 0.05 CFU/g). Additionally, glass transition temperature (Tg) analysis indicated good thermal stability of SMPPs (69.3 – 92.9 ℃), while Fourier Transform infrared (FTIR) spectroscopy confirmed the structural integrity of functional groups within microcapsules. The SMPPs characterization also revealed significant variation in moisture content, water activity, viscosity, and particle size. Moreover, SMPPs exhibited differences in total phenolic and flavonoid, along with antioxidant activity and color values throughout the study. These results suggested that increasing GBF concentration within the encapsulating matrix, while reducing the amount of other composite materials, may offer enhanced protection to L. rhamnosus GG during simulated gastrointestinal conditions, likely due to the gastrointestinal resistance properties of GBF.

Development of Ready-to-Eat Breakfast Flakes with Green Banana (&lt;em&gt;Musa Acuminata&lt;/em&gt;) and Jackfruit Seeds (&lt;em&gt;Artocarpus Heterophyllus&lt;/em&gt;) Flour: A Comprehensive Analysis of Nutritional and Functional Properties

Green banana flour (GBF) and jackfruit seed flour (JSF) present sustainable solutions for reducing banana waste and offering a gluten-free alternative in the food industry. The present study explores the feasibility of a composite mixture of GBF and JSF as a nutritious option for preparing breakfast flakes, evaluating their proximate composition and functional properties. The flakes were formulated with 15% JSF and varying ratios of GBF and Corn flour (w/w); T1 (50:35) T2 (60:25), T3 (70:15), T4 (80:5), and a control sample (C) with 100% corn flour. Physico-functional properties of GBF and JSF, proximate composition and antioxidant activity of the breakfast flakes were determined using standard protocols. Sensory evaluation was conducted by a semi-trained panel using a 5-point hedonic scale. The physico-functional data suggested JSF had higher water absorption (24.66±0.58%) and oil absorption (52.33±2.52%) than GBF (5.08±0.38%, 6.14±0.38%). In the sensory data, the T3 sample exhibited the highest scores for taste (4.03±0.91), texture (3.73±0.87), crunchiness (4.03±0.13), and overall acceptability (3.90±0.95). Incorporating GBF and JSF positively impacted nutritional content, with T4 showing the highest crude fibre levels (5.86±0.11%) and total ash content (2.84±0.05%). Additionally, antioxidant activity was significantly elevated (P&lt;0.05) in flakes with GBF and JSF, with the highest observed in T4 (19.70±0.14%) followed by T3 (18.66±0.13). Storage study data confirmed a shelf-life of 4 weeks for the developed flake samples without added preservatives at room temperature. Therefore, the present study demonstrates the potential of GBF and JSF as a healthy alternative in the bakery industry, offering both nutritional benefits and favourable sensory properties.

Green banana resistant starch: A promising potential as functional ingredient against certain maladies.

This review covers the significance of green banana resistant starch (RS), a substantial polysaccharide. The food industry has taken an interest in green banana flour due to its 30% availability of resistant starch and its approximately 70% starch content on a dry basis, making its use suitable for food formulations where starch serves as the base. A variety of processing techniques, such as heat-moisture, autoclaving, microwaving, high hydrostatic pressure, extrusion, ultrasound, acid hydrolysis, and enzymatic debranching treatments, have made significant advancements in the preparation of resistant starch. These advancements aim to change the structure, techno-functionality, and subsequently the physiological functions of the resistant starch. Green bananas make up the highest RS as compared to other foods and cereals. Many food processing industries and cuisines now have a positive awareness due to the functional characteristics of green bananas, such as their pasting, thermal, gelatinization, foaming, and textural characteristics. It is also found useful for controlling the rates of cancer, obesity, and diabetic disorders. Moreover, the use of GBRS as prebiotics and probiotics might be significantly proved good for gut health. This study aimed at the awareness of the composition, extraction and application of the green banana resistant starch in the future food products.

Evaluation of green banana pulp drying using infrared radiation with temperature control

The green banana flour (GBF) is a functional food rich in resistant starch and nutrients, probiotic, and has low glycemic index. The obtaining of the flour is usually done in dryers with high energy consumption, and possible deteriorating processes. These problems can be minimized with an adaptive temperature control system in infrared heat sources. The aim of this research was to quantify the energy savings in the production of green banana flour produced by infrared drying compared to the conventional process of drying in a resistance oven. The production of flour from green banana pulp was evaluated using an infrared radiation dryer with fruit surface temperature control (IR-FSTC). The IR-FSTC was performed by keeping the pulp surface at 50 °C and 60 °C. The results were compared with conventional drying using a resistive source. The energy consumption of drying using IR-FSTC was significantly reduced compared to the drying by resistive source and prevented the formation of hotspots. The drying process was also evaluated by physicochemical and spectroscopic analyses of the GBF. The product maintained the pH, titratable acidity, total soluble solids, and lipid content with values similar to those obtained by conventional heating oven drying. In turn, the spectroscopic analyses confirmed the maintenance of biomolecules inherent in GBF. Thus, it is concluded that the results contribute to the sustainable use of energy resources in the production of GBF.

Red Propolis Prevents Lipid Oxidation and Reduces Microbial Growth in Fish Nuggets with Green Banana Flour

ABSTRACT Green banana flour (GBF) and hydroalcoholic extract of red propolis (HERP) imporve the nutricional quality and preservation of fish nuggets. The nuggets were formulated using 13% of GBF and different concentrations (0%, 0.4%, 0.6%, and 0.8%) of the HERP, while the control was without the addition of GBF and HERP. The addition of the HERP influenced (p < .05) the acceptance of the sensory attributes, with an acceptability index > 70%. The nuggets containing 0.4% of HERP presented ash, lipid, resistant starch, and polyphenol contents superior (p < .05) to the commercial brand fish nugget sample. After 15 days stored at 4°C, the nuggets treated with the HERP presented lower lipid oxidation and psychrotrophic counts, when compared to samples added with sodium erythorbate. The use of GBF improved the nutritional quality of the fish nuggets and EHPV reduced the lipid oxidation of the samples.

Green banana flour as a novel functional ingredient in retorted feline diets.

Green banana flour (GBF) is a novel ingredient that is high in resistant starch and could be a dietary fiber source in companion animal nutrition. In addition, with its light brown color and pectin content, GBF could potentially serve as a natural color additive and thickening agent in pet food manufacturing. The purpose of this research is to evaluate different sources of GBF, the effect of GBF on texture and color in canned foods, and its effect on apparent total tract digestibility (ATTD), fecal characteristics, and fecal fermentative end-products in healthy adult cats. Prior to the feline study, different sources of GBF were analyzed for chemical composition, manufacturing properties, true metabolizable energy, and fermentability. For the feline feeding trial, all treatment diets were formulated to meet or exceed the Association of American Feed Control Officials (Association of American Feed Control Officials (AAFCO) 2020. Official Publication. Champaign, IL.) guidelines for adult cat maintenance. There were five dietary treatments: rice control (4% rice flour), potato control (4% dehydrated potato flakes), 1% GBF (1% GBF and 3% rice flour), 2% GBF (2% GBF and 2% rice flour), and 4% GBF. All treatment diets were analyzed for texture and color. The animal study was conducted using a completely randomized design with 39 adult domestic cats. There was a 7-d diet adaptation period followed by a baseline fresh fecal collection to determine fecal score, pH, short-chain fatty acid, branched-chain fatty acid, phenol, indole, ammonia, and microbiota. The treatment period lasted for 21 d and a total fecal collection was performed during the last 4 d of this period to determine the ATTD. A fresh fecal sample was also collected during the total fecal collection to evaluate fecal score, pH, metabolites, and microbiota. The MIXED model procedures of SAS version 9.4 were used for statistical analysis. Treatment diets containing GBF had a lower hardness from the texture profile analysis (P < 0.05). For color analysis, the 4% GBF diet was darker in color compared with the rice diet (P < 0.05). There was no difference in food intake, fecal output, or ATTD of macronutrients among the treatment groups (P > 0.05). There was no interaction of treatment and time or main effects shown in fecal score, pH, metabolites, or microbiota diversity (P > 0.05). In conclusion, adding GBF to canned diets may affect the texture and color of the product, but GBF was comparable to traditional carbohydrate sources, rice, and potato, from a nutritional aspect.

Effect of Resistant Starch from Green Banana Flour on Sensorial Properties of Noodles

Starch, a complex carbohydrate found in plants, plays an important role in human and animal nutrition. It comes in a variety of forms, including resistant starch, slowly digestible starch (SDS), and digestible starch (RDS). Resistant starch offers numerous health benefits. Resistant starch fermentation results in short-chain fatty acid production, benefiting the body by reducing cholesterol, inhibiting pathogens, and nourishing colon cells. Innovations in starch processing, like green banana flour, have expanded starch’s applications in the food industry, enhancing its nutritional value. In noodle production, wheat flour can be substituted with green banana flour to provide a healthier and safer alternative. Numerous aspects were examined in the research, including dough characteristics, texture, cooking quality, sensory evaluation, and glycemic index. The findings revealed changes in dough properties, texture, and cooking quality when resistant starch sources were incorporated. This might lead to the production of low-glycemic, healthier food items without compromising sensory attributes.

Formulation and evaluation of cereal-based breads fortified with natural prebiotics from green banana, moringa leaves powder and soya powder

Bread is one of the most popular breakfast and snacks item among all over the world population but mostly cereal-based which could be enriched with natural prebiotics and micronutrients using different plant materials. Prebiotics can contribute to healthy guts and better life. Therefore, an attempt has been made to formulate nutritionally improve wheat bread with Whole Green Banana Flour (WGBF), Moringa Leaves Powder (MLP), and Soya Powder (SP) at varying proportions (0–20 %). It has been developed six different breads (S1, S2, S3, S4, S5 and S6) with different combinations of the mentioned ingredients where S1 serves as control, contained only wheat flour. All the six bread formulations were evaluated concerning their biochemical and sensory characteristics along with the proximate analysis of green banana. Protein content was determined using Kjeldahl method, fiber and fat content by AOAC method, vitamin C by titration method and total antioxidant capacity was determined by DPPH method. Although bread with WGBF contains less protein, there is more moisture, ash, and fiber content in contrast to usual bread. To increase the protein ration, MLP and SP were mixed with WGBF and wheat flour. The proximate analysis showed that MLP and SP addition significantly (P<0.05) increased the protein ash, fiber and fat content of bread samples, while the carbohydrate contents of bread decreases compare to control bread (S1). Total antioxidant activity also increased with addition of these natural ingredients. Results of the sensory evaluation indicated that the 10% WGBF, 5% MLP and 10% SP induced bread (S5) was more accepted. In conclusion, addition of bread with WGBF, MLP and SP increased the protein, fiber and antioxidant capacity of conventional bread.

DEVELOPMENT AND ACCEPTABILITY OF FLOUR FROM GREEN CAVENDISH BANANA (MUSA ACUMINATA CAVENDISH) AND ITS POTENTIAL PRODUCT

Green Cavendish banana is a variety of banana (Musa acuminata Cavendish) that is harvested while still unripe and green, commonly used for cooking or processing into various food products.This study aimed to develop bread made from green Cavendish banana (Musa acuminata Cavendish) flour as the raw material. Green Cavendish bananas, sourced from a banana plantation, underwent phytochemical analysis to assess antioxidant components, health benefits, and potential foaming properties. The study conducted a thorough nutritional analysis of banana flour, scrutinizing components such as oil, moisture, protein, phosphorus, magnesium, copper, potassium, and manganese through various methods. It also delved into the characteristics, bioactive elements, nutritional value, and sensory appeal of Green Cavendish Banana Flour and its derivative products. Notably, phytochemical analysis revealed the presence of beneficial compounds like flavonoids, phenols, condensed tannins, and saponins in Green Cavendish Bananas, implying potential health benefits and foaming properties. Moreover, the research furnished a detailed breakdown of the nutritional composition of Green Cavendish Banana Flour, incorporating vital information about its oil, protein, phosphorus, magnesium, copper, potassium, and manganese content, alongside the methods used for measurement. The study also elucidated the ingredients and processes involved in creating banana bread.Importantly, the sensory evaluation demonstrated the high overall acceptability of banana bread made from Green Cavendish Banana Flour, encompassing favorable responses to its appearance, aroma, texture, and taste. Collectively, these findings underscore the promising potential of Green Cavendish Banana products, both from a nutritional perspective and in terms of consumer preferences and sensory appeal. In conclusion, the study highlights the rich reserves of bioactive compounds and essential nutrients in Green Cavendish Banana and its derivative products. The phytochemical analysis emphasized these benefits, while the composition analysis illuminated their nutritional content. Additionally, the high acceptability of banana bread made from Green Cavendish Banana Flour underscores its role as a nutritious and delightful food choice.

Development of ternary polymeric films based on cassava starch, pea flour and green banana flour for food packaging

The development of alternative materials to replace plastics used in food packaging is an important approach to reducing environmental pollution and minimizing harmful impacts on ecosystems. In this study, biopolymeric films were formulated using cassava starch (Manihot esculenta Crantz), pea flour (Pisum sativum) and green banana flour (Musa sp.) to obtain a material for application in food packaging. The influence of a plasticizer on the optical and physicochemical properties of the films was analyzed and the synergy between higher concentrations of starch and plasticizer resulted in films with low opacity. In addition, the morphology, thermal, mechanical and barrier properties were examined. The film with the best formulation (p < 0.05) contained 12 g cassava starch, 3.6 g pea flour and 30 % glycerol (the maximum levels of the experiment). This film presented average values of thickness, moisture, solubility, opacity, maximum strength (F), maximum tensile stress (σ), elongation at break (ε) and elasticity (E) of 0.47 mm, 19.95 %, 87.45 %, 20.93 %, 9.30 N, 1.75 MPa, 30.10 % and 5.93 %, respectively. This research demonstrates the potential application of films obtained by combining starches from different sources. The sustainable production of environmentally-friendly packaging provides an alternative to fossil-based plastics, which have well-documented adverse effects on the environment.

Prebiotic potential of green banana flour: impact on gut microbiota modulation and microbial metabolic activity in a murine model.

Green banana flour can be used as a prebiotic due to its ability to promote gut health and provide several health benefits. In this study, we investigated whether feeding mice green banana flour at different doses would alter intestinal microbiota composition. We fed C57BL/6N mice either a Low-dose (500 mg/kg/day) or High-dose (2000 mg/kg/day) of green banana flour daily for 3 weeks, and fecal samples were collected on days 0, 14, and 21 for microbiota analysis. Our results showed that the composition of intestinal microbiota was significantly altered by day 21, regardless of the dose. Notably, the consumption of green banana flour increased the presence of beneficial bacteria, including Coriobacteriaceae_UCG-002, Turicibacter, Parasutterella, Gastranaerophilales_ge, and RF39_ge. These changes in the intestinal microorganisms were accompanied by increased biological processes such as amino acid biosynthesis and secondary metabolite biosynthesis. Conversely, the consumption of green banana flour resulted in a decrease in biological processes related to carbohydrate degradation, glycerol degradation, and similar functions. These results emphasize the potential of green banana flour as a prebiotic that can benefit the gut microbiome.

Influence of Drying Temperature on the Changes of Colour in Green Banana Flour Following Infrared Radiation Heating

The visual appearance of flour is one factor that influences consumer choice in several ways, the purpose of this study was to examine the impact of three different drying temperatures (55, 60, and 65°C) on the colour characteristics of green banana flour and the associated process variables. The study involved conducting experiments utilizing a far-infrared power of 3000 watts. The drying process resulted in a reduction of the moisture content to a range of 10 to 12% dry basis. The CIE L*a*b* system was employed to define the colour parameters. These parameters were used to calculate the hue angle (°h), browning index, chroma, and total colour change (ΔE*). The L* value exhibited a reduction, whilst the a* and b* values demonstrated an increase in response to the rise in temperature. The drying temperature of 65°C resulted in the least noticeable change in colour, followed by 60°C and 55°C. The corresponding drying times were 210, 300, and 330 minutes, respectively. Drying at 65 °C provided the least lightness, resulting in a browner product colour than the other drying temperatures and the highest browning index due to the partial Maillard reaction that may have occurred due to high amounts of starch and protein, including the high temperatures. Keywords : Far-infrared, Drying, Banana flours, Colour

Influence of convection drying with hot air on the physicochemical and phytochemical properties of green banana flour (Musa cavendish)

The present study focuses on the effect of different drying temperatures (DT) (40, 60 and 80°C) and the combination of banana slice thicknesses (BST) (2 and 4 mm) on the physicochemical properties and phytochemicals of green banana flour (GBF). The influence of the drying temperature and thickness of the banana pulp slice were significant (p &amp;lt; 0.05) on the TPC and % inhibition of the DPPH radical. As the temperature increased from 60 to 80°C and the thickness decreased from 4 to 2 mm, the TPC values (225.69 ± 5.13 GAE/100 g DW) and % inhibition of the DPPH radical (91.08 ± 2.28%) were higher, respectively. Physicochemical properties such as: soluble solids, titratable acidity, pH and ashes were not influenced by DT and BST; and the humidity values were &amp;lt; 10%. These findings indicate that drying with hot air from 60 to 80°C and thicknesses &amp;lt;4 mm favor a greater conservation of the antioxidant capacity in banana flour.

Antimicrobial Coating Based on Tahiti Lemon Essential Oil and Green Banana Flour to Preserve the Internal Quality of Quail Eggs.

This study evaluated the microbiological and internal quality of quail eggs stored for 21 days at room temperature (29.53 ± 1.36 °C) after being coated with green banana flour and Tahiti lemon essential oil (GBF/TAH). One hundred and sixty-two quail eggs were equally distributed into three treatments: (1) uncoated eggs, (2) eggs coated with green banana flour (GBF), and (3) eggs coated with GBF/TAH. The Haugh unit (HU) of the eggs was significantly lower in the third week for uncoated eggs (70.94 ± 1.63, grade A) compared to eggs coated with GBF/TAH (81.47 ± 2.38, grade AA). On the 21st day of storage, the eggs coated with GBF/TAH had significantly lower total counts of aerobic mesophilic bacteria in the shell and egg contents compared to the other treatments. GBF/TAH coating is an effective blending approach to reduce the microbial load of the shell and egg contents and preserve the sensory and internal quality of the eggs.

Formulation and quality characteristics of macaroni substituted with chickpea and banana flour

The objective of this study was to develop macaroni products from chickpea and green bananas flours by partial substitution wheat flour in order to improve the nutritional composition of the product in the direction of increasing the content of resistant starch, fiber, ash and high quality protein. Four macaroni formulas were established with the control recipe. In five designed recipes, the amount of flour used was gradually reduced from 100% to 70%, while the amount of chickpea and green banana flour substituted increased from 0% to 16% and 0% to 14%, corresponding. The physicochemical characteristics including cooking quality, microstructure, color and nutritional characteristics of macaroni were evaluated. Sensory evaluation of the products created from the formulations was also carried out. The research results have shown that substituting chickpea flour and green banana flour in macaroni formulations affected the physical and chemical properties of the final product. Among the 5 designed formulations, the F3 formula replacing wheat flour with 13% chickpea flour and 10% green banana flour was selected as this product improved the desired nutritional properties. The macaroni product made from the F3 formula contained higher levels of protein, resistant starch, lipids, ash and fiber than the control sample, while the lower carbohydrates have been noted. The rehydration rates, volume gain and cooking loss of F3 product were recorded at values of 67.3%, 91.45% and 3.77%, respectively. The highest number of sensory assessors preferred (80-100%) to the F3 product compared to the macaroni products made up of the remaining formulations.

Quality evaluation of waffles produced from the partial replacement of wheat flour with green banana flour and potato starch

Quality evaluation of waffles produced from the partial replacement of wheat flour with green banana flour and potato starch

Quality evaluation of waffles produced from the partial replacement of wheat flour with green banana flour and potato starch [pdf

Quality evaluation of waffles produced from the partial replacement of wheat flour with green banana flour and potato starch [pdf

Functional properties and in vitro starch digestibility of infrared-treated (micronized) green banana flour.

The consumption of green banana flour (GBF) products has been linked to reduced glycemic index (GI) and low risk of type 2 diabetes and obesity. The purpose of this study was to investigate the effect of micronization (high-intensity infrared heating method) on the molecular, microstructure and in vitro starch digestibility of five GBF cultivars grown in South Africa. The GBF was micronized at three surface temperatures (90, 120 and 150 °C for 30 min) and the in vitro starch digestibility was determined with Megazyme kits. Micronization at the highest temperature (150 °C) increased the swelling power by 6.00% in all five GBF cultivars when compared to control (unmicronized GBF). Micronization slightly reduced the resistant starch (RS) of the GBF cultivars by up to 8.63%. The FHIA-01 cultivar showed the highest RS (86.50%), whereas Grande Naine-150 °C cultivar had the lowest RS (76.00%). Both micronized and control GBF exhibited similar X-ray diffraction patterns with all cultivars and at all micronization temperatures. Similarly, the functional properties of the GBF were not altered by micronization when observed with Fourier transform infrared spectroscopy. Scanning electron microscopy showed changes in the surface morphology of starch granules after micronization and these were dependent on temperature. Overall, micronization at 120 °C showed the best improvement in functional properties of GBF and this makes it suitable for potential application for the manufacture of instant breakfast products, baked goods and pasta. In addition, the micronized GBF cultivars retained high RS, suggesting potential health benefits for people with diabetes and obesity. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.