Gonzalez-Soto et al. (2007) found that the starch granules of native banana observed by Xray diffractometry were found in a C-type crystalline pattern, a mixture of the A- and B-type, which makes them easily susceptible to enzymatic hydrolysis after gelatinization. An X-ray pattern of the extruded samples presented a high amorphous state, while
the organised crystalline structure was low.