Extruded Unripe Plantain Flour: Hard-to-Digest Carb-Rich Ingredient
Scientists are keen on developing ingredients that have high levels of indigestible carbohydrates. Unripe plantain flour (UPF) is one such ingredient. It contains type II resistant starch (RS). However, the RS content in UPF decreases after being cooked with wet heat. To address this issue, researchers studied the potential of creating an extruded UPF-based ingredient[...]