Abstract: In this study, the preparation process parameters of health yogurt with banana resistant starch as a functional ingredient were explored. The effects of banana powder addition and storage time on yogurt quality were studied. The results showed that the optimal levels of banana powder and banana essence were 3% and 0.05‰, respectively. The optimal fermentation conditions were fermentation for 4.0 h at 40 ℃ and an inoculum amount of 4%. The prepared yoghurt showed a shelf life of 7 d at 4 ℃, had a high nutritional value, and retained a high level of resistant starch. These investigations provide a theoretical basis for further studies on healthy yogurt with good properties and dietary fiber.

Key words: banana, resistant starch, yogurt, quality