Green banana pasta: an alternative for gluten-free diets.
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.
Grupo de Pesquisa em Qualidade Nutricional e Alimentar, Departamento de Nutrição, Universidade de Brasília, Brasília, Brazil. renatapz@yahoo.com.br
Renata Puppin
RP
Zandonadi
Raquel Braz Assunção
RB
Botelho
Lenora
L
Gandolfi
Janini Selva
JS
Ginani
Flávio Martins
FM
Montenegro
Riccardo
R
Pratesi
D000328:Adult; D002446:Celiac Disease / Q000178:diet therapy*; D055050:Diet, Gluten-Free; D005260:Female; D005433:Flour; D005524:Food Technology; D005983:Glutens / Q000008:administration & dosage / Q000009:adverse effects / Q000032:analysis; D006801:Humans; D008297:Male; D028521:Musa / Q000737:chemistry*; D009753:Nutritive Value; D017060:Patient Satisfaction; D013649:Taste; D055815:Young Adult
D005983:Glutens