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Banana starch application in food has been explored in several studies [Cahyana et al., 2020; Fida et al., 2020]. In order to improve its properties in food application, native starch is commonly modified by various methods including physical [Adebowale et al., 2005; Bian & Chung, 2016], chemical [Aparicio-Saguilán et al., 2014; Cahyana et al., 2018; Handarini et al., 2020b; Wattanachant et al., 2003], and enzymatic ones [do Prado Cordoba et al., 2016], of which the physical treatment is promising due to the absence of chemical residues following the treatment. Amongst physical treatments, heat-moisture treatment (HMT) is of particular interest. HMT is carried out by heating starch above its gelatinisation temperature (normally ≥100°C) in a limited moisture content (normally ≤30%) [Marta et al., 2020]. The HMT treatment to banana flour results in remarkable changes of its pasting (an increase in pasting temperature but a decrease in peak,

Interplay Role of Heat-Moisture Treatment and Lipid from Egg yolk and Margarine on Functional and Pasting Properties of Banana Flour