Abstract:To further clarify the effects of different processing conditions and consumption methods on extended green banana flour digestion time，the effects of hydrothermal treatment，dry heat treatment，and acid-base treatment on stability of this resistant starch were investigated.Resistant starch content was determined by Megazyme resistant starch detection kit.In vitro simulated digestion was used to analysyze digestibility of starch in steamed（buns），boiled（noodles），baked（cookies），and brewed（powder）foods containing green banana flour.This resistant starch was severely damaged by hydrothermal conditions，but its stability was maintained under dry heat.Resistant starch content was significantly reduced in neutral to alkaline conditions，but it was stable in a weak acid environment.During processing of steamed buns and noodles contained green banana flour，part of the resistant starch was transformed into digestible starch，and glucose release in simulated digestion increased.Resistant starch stability was not affected by cookie processing.Slow digestibility of cookies was enhanced with increasing proportions of green banana powder.Resistant starch destruction was significant in high-temperature rice porridge.However，addition of green banana flour to low-temperature rice porridge could delay the release of reducing sugars，to retard digestion to a certain extent.Green banana powder was more stable in yogurt than in milk.Different processing conditions and consumption methods significantly affected resistant starch in green banana powder digestion rates.