Abstract BACKGROUND Native green banana flour (NGBF) possesses significant potential to lower blood glucose levels, enhance flavor and improve antioxidant properties. However, the absence of gluten can result in product deterioration when NGBF is incorporated into wheat noodles. To address this, the present study employed extrusion to modify NGBF and evaluated the impact of varying substitution levels and the effects of native and extruded forms of green banana flour (GBF) on the quality characteristics of dough and noodles. RESULTS The results indicated that, at a substitution level of 100 g kg −1 , the flour blends exhibited minimal color difference, increased gluten indices and favorable dough texture properties. Despite a slight decline in dough mixing stability resulting from gluten dilution, the noodles produced at this substitution level still exhibited good cooking quality, particularly noodles with 100 g kg −1 extruded GBF (EGBF), which showed a 10 s reduction in optimal cooking time and a 12.1% decrease in cooking loss. Moreover, noodles with 100 g kg −1 NGBF/EGBF contained a high content of resistant starch, which significantly delayed starch hydrolysis and lowered the estimated glycemic index. CONCLUSION Overall, the present study demonstrates that extrusion treatment is a critical modification strategy to overcome the limitations of GBF in noodle processing, ensuring the production of noodles with superior structural integrity and a reduced glycemic profile. Additionally, this work offers new ideas for the development of high‐quality functional noodles. © 2026 Society of Chemical Industry.
Chen et al. (Sun,) studied this question.