Gluten‐free pasta: effect of green plantain flour addition and influence of starch modification on the functional properties and resistant starch content

Summary Green plantain flour ( GPF ) is rich in indigestible carbohydrates, especially in resistant starch ( RS ). The objective of this study was to improve the functional pasta properties and RS content by producing gluten‐free ( GF ) pasta based on rice flour with different amounts of GPF addition (15–60% of total flour blend). Egg albumen (3.5–6.0% of total flour) and dough moisture (36–40%, dough humidity%), at constant emulsifier (0.5% of total flour) addition, were optimised in the first trials. The results showed that an addition up to 30% GPF with higher amount of egg albumen (6%) at dough moisture of 38% provided pasta with acceptable cooking quality and high RS content. Some qualities and/or RS content of GF pasta samples was further improved by adding 30% pregelatinised flours from the native GPF or drum‐dried green banana flour ( DDGBF ) in combination with applying varied steps of cooking and/or cooling, which were applied after pasta extrusion prior to drying them. The study suggests that GPF , in its native form, but particularly when pregelatinised, is a promising ingredient to be used for the production of GF pasta.