Green Banana Pasta: An Alternative for Gluten-Free Diets

Grupo de Pesquisa em Qualidade Nutricional e Alimentar, Departamento de Nutrição, Universidade de Brasília, Brasília, Brazil.
Journal of the American Academy of Nutrition and Dietetics (Impact Factor: 3.47). 07/2012; 112(7):1068-72. DOI: 10.1016/j.jand.2012.04.002
Source: PubMed


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.

    • "Unripe cooking and dessert bananas have an important content of indigestible polysaccharides (dietary fiber) and also contain starch that is resistant to enzymatic hydrolysis (Juarez-Garcia et al. 2006; Aurore et al. 2009). In this sense, unripe plantain flour can be used as a source of nondigestible carbohydrates (Faisant et al. 1995; Ovando-Martinez et al. 2009) in gluten-free pasta, but physical and sensory attributes of the product are considered poor (Zandonadi et al. 2012). Chickpea is an option to elaborate extruded products because it is a good source of protein, carbohydrates, vitamins, phytochemicals, and dietary fiber (Frohlich et al. 2014). "
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