Banana and mango flours

Banana and mangos are climacteric fruits, and both are important to the economies of several tropical countries. Both fruits in the unripe state represent an alternative source of indigestible carbohydrates, such as resistant starch (RS) and dietary fiber (DF). Additionally, they are an important source of polyphenols (flavonoids, anthocyanins, tannins) that show antioxidant capacity. DF (including RS) is of great interest because they are fermented in the large intestine, producing short-chain fatty acids, which are related to the prevention of colon cancer and cardiovascular diseases. The presence of significant amounts of bioactive compounds, such as flavonoids and carotenoids associated with DF (known as antioxidant dietary fiber) has been significant because it is associated with the prevention of chronic-degenerative diseases. The development and use of functional ingredients are widely exploited by the food industry, and in this sense, indigestible carbohydrates and antioxidant compounds can affect certain functionality and improve nutraceutical features in a variety of foods, such as bakery products, snacks, and pasta.