Effects of pregelatinization methods and fruit maturity on physicochemical, functional, and pasting properties of banana ( Musa paradisiaca L.) flour

Abstract

The utilization of banana flour in food industries is constrained by its high gelatinization temperature and limited functional performance. This study evaluated the combined effects of pregelatinization methods and fruit maturity levels on the physicochemical, functional, and pasting properties of Candi banana flour, a plantain-type cultivar. Flours from unripe, half-ripe, and ripe stages underwent mild cooking and drum drying, compared with native flour. Pregelatinization enhanced water and oil absorption, solubility, and reduced pasting temperature versus native flour, but increased peak and breakdown viscosity, indicating greater susceptibility to breakdown. Drum drying gave most pronounced improvements; functional properties peaked differently by maturity—water absorption highest for unripe flour, swelling power and solubility highest for ripe flour. Multi-criteria optimization identified half-ripe fruit with drum drying as offering the best overall balance across eleven criteria. Maturity-dependent pregelatinization, particularly drum drying, modifies starch structure–function relationships, enabling banana flour as a functional ingredient for instant food formulations.