Navigation Links
Pasta made from green banana flour a tasty alternative for gluten-free diets

Philadelphia, PA, June 22, 2012 People with celiac disease struggle with limited food choices, as their condition makes them unable to tolerate gluten, found in wheat and other grains. Researchers from the University of Brazil have developed a gluten-free pasta product from green banana flour, which tasters found more acceptable than regular whole wheat pasta. The product has less fat and is cheaper to produce than standard pastas. Their research is published today in the Journal of the Academy of Nutrition and Dietetics.

"There was no significant difference between the modified pasta and standard samples in terms of appearance, aroma, flavor, and overall quality," reports lead investigator Renata Puppin Zandonadi, PhD, Department of Nutrition, University of Brazil. "Green bananas are considered a sub-product of low commercial value with little industrial use. For banana growers and pasta product makers, there is the possibility of diversifying and expanding their market."

Researchers compared a standard whole-wheat pasta preparation made from whole wheat flour and whole eggs with one made from green banana flour, egg whites, water, and gums. The alterations reduced the fat content and increased the protein value of the modified pasta, important because gluten removal typically reduces some proteins responsible for some sensory characteristics of pasta products. The egg whites and gum result in pasta that is less sticky than typical gluten-free pastas, and promote firmness, elasticity, moisture, and uniformity.

The modified pasta decreased fat content by over 98%. This reduction is particularly important to patients with celiac disease, because many gluten-free products compensate for the removal of gluten with high levels of lipid content.

Fifty testers who did not have celiac disease and 25 celiac disease patients compared the pastas. In both groups, the modified pasta was better accepted than the standard in aroma, flavor, texture, and overall quality, indicating that the product can possibly be commercialized to a wider market than just those with celiac disease.

The modified pasta had a high quantity of resistant starch, which may help control glycemic indexes, cholesterol, intestinal regularity, and fermentation by intestinal bacteria. "Considering that untreated celiac disease promotes cancer in intestinal cells and a highly inflammatory mucosal status, developing gluten-free products with bioactive compounds such as the ones present in green banana flour is important for celiac disease patients," concludes Dr. Zandonadi. "Patients will benefit from ingesting a product with a better nutritional profile made from an ingredient that is produced and consumed throughout the world."

In an accompanying video, Raquel Braz Assuno Botelho, PhD, discusses the potential benefits of green banana flour-based pasta for people with celiac disease.


Contact: Eileen Leahy
Elsevier Health Sciences

Related biology news :

1. LAMIS -- a green chemistry alternative for laser spectroscopy
2. Green Oakley Cluster to double OSC computing power
3. UH makes Princeton Reviews Green List 3 years in a row
4. Gladstone scientist Warner C. Greene receives Washington University School of Medicine Alumni Award
5. Analysis of speed of Greenland glaciers gives new insight for rising sea level
6. A practical guide to green products and services
7. Old aerial photos supply new knowledge on glaciers in Greenland
8. Weizmann Institute solar technology to convert greenhouse gas into fuel
9. Steel-strength plastics -- and green, too!
10. Ancient global warming allowed greening of Antarctica
11. UCLAs Yi Tang receives Presidential Green Chemistry Challenge Award from EPA
Post Your Comments:
(Date:10/26/2015)... and LAS VEGAS , Oct. 26, ... , an innovator in modern authentication and a founding ... the launch of its latest version of the Nok ... organizations to use standards-based authentication that supports existing and ... Authentication Suite is ideal for organizations deploying customer-facing applications ...
(Date:10/23/2015)... 23, 2015 Research and Markets ( ... Voice Recognition Biometrics Market 2015-2019" report to their ... The global voice recognition biometrics market to grow ... --> --> The report, ... based on an in-depth market analysis with inputs from ...
(Date:10/22/2015)... Oct. 22, 2015  Aware, Inc. (NASDAQ: AWRE ), a ... for its third quarter ended September 30, 2015.  ... of 2015 was $4.0 million, a decrease of 33% compared to ... the third quarter of 2015 was $2.2 million, or $0.10 per ... share, in the same period a year ago.  ...
Breaking Biology News(10 mins):
(Date:11/24/2015)... Nov. 24, 2015  Clintrax Global, Inc., a worldwide provider of ... , today announced that the company has set a new quarterly ... quarter on quarter growth posted for Q3 of 2014 to Q3 ... Mexico , with the establishment of an ... --> United Kingdom and ...
(Date:11/24/2015)... PA (PRWEB) , ... November 24, 2015 , ... This ... entrepreneurs at competitive events in five states to develop and pitch their BIG ideas ... projects from each state are competing for votes to win the title of SAP's ...
(Date:11/24/2015)... SHPG ) announced today that Jeff ... 27 th Annual Healthcare Conference in New York ... a.m. EST (1:30 p.m. GMT). --> SHPG ) announced ... in the Piper Jaffray 27 th Annual Healthcare Conference in ... 1, 2015, at 8:30 a.m. EST (1:30 p.m. GMT). --> ...
(Date:11/24/2015)... 2015  Tikcro Technologies Ltd. (OTCQB: TIKRF) today announced that its Annual ... 11:00 a.m. Israel time, at the law offices ... Street, 36 th Floor, Tel Aviv, Israel . ... and Izhak Tamir to the Board of Directors; , ... , approval of an amendment to certain terms of options granted ...
Breaking Biology Technology: