ABSTRACT This study investigated the effect of thermochemical modification on unripe plantain ( Musa paradisiaca AAB ) flour, using 10% w/w fumaric acid to optimize its physicochemical and techno‐functional properties for food applications. A central composite experimental design was applied to evaluate how temperature (120°C to 140°C) and time (120 to 240 min) affected key characteristics, including the degree of substitution, amylose content, relative crystallinity, and pasting properties. Results demonstrated that both variables (temperature and time) significantly influenced the outcome. The degree of substitution reached its maximum value (1.23) at the highest temperature tested and 180 min. Solubility and thermal stability increased, while swelling capacity, peak viscosity, and retrogradation decreased under high‐thermal‐intensity treatments. Optimal conditions (140.9°C, 216.4 min) were established by maximizing the degree of substitution and minimizing peak viscosity, breakdown, and setbacks. These findings demonstrate that thermochemical modification with 10% w/w fumaric acid is an effective strategy to adapt the functionality of plantain flour, offering a sustainable approach to add value in the development of novel food products.
Armenta‐Roncancio et al. (Wed,) studied this question.