Effect of Dry Heat Treatment on the Physicochemical Properties of Unripe Banana Flour

nripe banana flour (UBF) is a gluten-free alternative rich in resistant starch, fiber, and potassium. UBF has high retrogradation, which negatively impacts the texture of some baked products. This study aimed to improve the functionality of UBF through dry heat treatment (DHT). UBF with moisture content below 5% was heated at 100 °C and 120 °C for 1 and 2 h. The DHT altered the pasting profile of UBF when treated with high temperature and extended time. After DHT, the peak viscosity (122.2-94.1 RVU), breakdown (1.87-3.58 RVU), and setback (24.1-35.4 RVU) were lower, while pasting temperatures were higher (79.3 °C to 80.3 °C) than those of the native flour (136.7, 56.67, 47.5 RVU and 77.9 °C, respectively), indicating enhanced thermal and shear stability after modification by DHT. The solubility of DHT flours increased, while the swelling power slightly decreased compared to the native flour. Additionally, the total phenolic content of DHT-treated flours increased from 2.10 to 3.59--4.78 mg GAE/ 100 g. DHT reduced the digestibility of UBF, as evidenced by a significant decrease in resistant starch. However, DHT at 100 °C resulted in the highest level of slowly digestible starch. Overall, DHT at 100 °C for 1 and 2 h improved the physicochemical and nutritional properties of UBF, enhancing its suitability for functional and baked food applications.