2025-08-112025-08-112021-10COUTINHO, Gabriela Silva Mendes et al. Green banana starch enhances physicochemical and sensory quality of baru almond-based fermented product with probiotic bacteria. International Journal of Food Science & Technology, Oxford, v. 56, n. 10, p. 5097-5106, 2021. DOI: 10.1111/ijfs.15260. Disponível em: https://ifst.onlinelibrary.wiley.com/doi/abs/10.1111/ijfs.15260. Acesso em: 1 ago. 2025.0950-5423e- 1365-2621https://ifst.onlinelibrary.wiley.com/doi/abs/10.1111/ijfs.15260This study aimed to isolate and characterise green banana starch (GBS) and to investigate the effect of adding 0%, 1.5%, 3.0%, 4.5% and 6.0% GBS on physicochemical and sensory properties of a fermented product based on baru almond (Dipteryx alata Vogel) water extract with probiotic bacteria. GBS showed high gelatinisation temperature (73.37 °C), enthalpy (16.61 J g−1) and final viscosity (239.6 RVU). On the contrary, it showed a low tendency to retrograde (67.53 RVU), water solubility (0.02%), water absorption (1.85 g g−1) and gel hardness (6.7 N). Higher addition levels of GBS increased firmness, reduced syneresis and positively affected pH, titratable acid, soluble solids and colour of baru almond-based fermented products. The incorporation of 4.5% GBS was well accepted and preferred over the control sample (no GBS addition). GBS can be used as a natural thickener. The baru almond-based fermented product with 4.5% GBS stands out for having potential probiotic properties and for being a promising dairy alternative.engAcesso RestritoDipteryx alata VogelHydrocolloidMusa acuminata 'Dwarf Cavendish'Non-conventional starchPlant-based foodThermal propertiesArtigo10.1111/ijfs.15260