"resistant starch" news and stories

Food manufacturers are always looking for ways to improve the nutritional content of their products, as well as ways to lower the calories. Scientists may have found a new way to do just that with an innovative new ingredient: banana flour.

They've developed a flour from unripe bananas, and adding it to pasta has been one of the first applications. Pasta makers have experimented with adding other ingredients, but everything they've tried so far makes the pasta shrink too much when it's cooked. Banana flour, on the other hand, doesn't seem to cause any additional shrinkage.

The banana flour looks promising for manufacturers. Not only does the new flour add antioxidants and tannins for a nutritional boost, it also boosts the amount of resistant starch by 12%. That allows the potential pasta to claim to be a lower glycemic index food because the resistant starch is not digestible and works in your system like insoluble fiber.

The pasta makers say that the results they've gotten with the banana flour yield a good quality product but that more testing is required regarding the taste of the product. So you may see banana flour as an ingredient in the future, but it may take a while for it to get there.