Green Banana Pasta: An Alternative for Gluten-Free Diets
ABSTRACT The objective of this study was to develop and analyze a gluten-free pasta made with green banana flour. The study was divided into five steps: preparation/selection, chemical, sensory, technological, and statistical analysis. The modified sample presented greater acceptance (84.5% for celiac individuals and 61.2% for nonceliac) than standard samples (53.6% for nonceliac individuals). There was no significant difference between the modified and the standard samples in terms of appearance, aroma, flavor, and overall quality. The modified pastas presented approximately 98% less lipids. Green bananas are considered a subproduct of low commercial value with little industrial use. The possibility of developing gluten-free products with green banana flour can expand the product supply for people with celiac disease and contribute to a more diverse diet.
- SourceAvailable from: Alessandra Marti[Show abstract] [Hide abstract]
ABSTRACT: Defining and optimizing the technological process to improve the sensory and nutritional characteristics of gluten-free (GF) products still represent a challenge for researchers and industry. As regards pasta, several ingredients (modified starch, GF flours, additives) have been used as alternatives to gluten in order to create a starchy network that can withstand the physical stresses of cooking and impart firmness to the cooked product. Moreover, different variations of noodle-making technology have been proposed to simplify the artisan process based on repeated heating and cooling steps, which are difficult to control and monitor. This paper will overview how to replace gluten functionality in GF pasta.Trends in Food Science & Technology 05/2013; 31(1):63–71. DOI:10.1016/j.tifs.2013.03.001 · 4.65 Impact Factor
- [Show abstract] [Hide abstract]
ABSTRACT: Banana (Musa spp.) is one of the world's most important crops cultivated in tropical and subtropical regions of the world. Banana is a major source of macro‐elements, especially potassium, and contains health‐beneficial ingredients such as resistant starch, total dietary fibers, rapidly digestible starch, and slowly digestible starch. Oligosaccharides (fructooligosaccharides and inulin) and polyphenols ((+)‐catechin, (−)‐epicatechin, (−)‐epigallocatechin, and gallic acid) are other ingredients present in bananas that have found application in the prevention of muscular contractions, regulation of blood pressure, prevention of colon cancer and diabetes, and in the cure of intestinal disorders when unripe. This review identifies the different commercial and noncommercial banana cultivars and their utilization. Commercial cultivars include Williams (M. acuminata cv. Williams), Dwarf Cavendish (M. acuminata cv. Petite Nain), Chinese Cavendish (M. acuminata cv. Chinese Cavendish), Grand Nain (M. acuminata cv. Grand Nain), and Goldfinger (M. acuminata cv. Goldfinger), with Mabounde and Luvhele identified as noncommercial varieties. Banana postharvest utilization includes its use as functional foods, prebiotics, probiotics, nutraceuticals, and processing into value‐added products.Comprehensive Reviews in Food Science and Food Safety 09/2013; 12(5). DOI:10.1111/1541-4337.12025 · 3.54 Impact Factor
- [Show abstract] [Hide abstract]
ABSTRACT: Unripe banana flour (UBF) obtained from organic acid pretreatment of pulp from three non-commercial cultivars were profiled for physical, functional and antioxidant properties. UBF showed marked significant differences (p < 0.05) in colour (CIEL∗a∗b∗ and CIELCH) and water holding capacity with no significant difference in oil holding capacity. The total polyphenol content (TPC) and 1,1-diphenyl-2-picrylhydrazyl (DPPH) differed significantly with M-red UBF recording high TPC (1130.39 ± 27.26 mg GAE/ 100 g d.w) at 10 g/L citric acid pretreatment. Correlation analysis between TPC and DPPH showed very strong positive correlation for Mabonde UBF in citric and lactic acid pretreatment (r = 0.999, p < 0.01; r = 0.985, p < 0.01), while inverse correlation was recorded in M-red UBF for ascorbic and lactic acid pretreatment (r = -0.031; r = -0.137). Organic acid pretreatment enhances the physical and antioxidant properties of UBF hitherto absent in composite food formulations.Food Chemistry 01/2014; 172. DOI:10.1016/j.foodchem.2014.09.120 · 3.26 Impact Factor