Pasta Made from Green Banana Flour a Tasty Alternative for Gluten-Free Diets
New Option for Patients with Celiac Disease, Study in the Journal of the Academy of Nutrition and Dietetics Reports
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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
"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
In an accompanying podcast presentation, Raquel Braz Assunção
Botelho, PhD, discusses the potential benefits of green banana flour-based pasta
for people with celiac disease.
"Green banana pasta: An alternative for gluten-free diets,"
by Renata Puppin Zandonadi, PhD; Raquel Braz Assunção Botelho, PhD; Lenora
Gandolfi, PhD; Janini Selva Ginani, MSc; Flávio Martins Montenegro, MSc;
Riccardo Pratesi, PhD. Journal of the Academy of Nutrition and
Dietetics, Volume 112/Issue 7 (July 2012), DOI: 10.1016/j.jand.2012.04.002,
published, published by Elsevier.
Full text of this article is available
to credentialed journalists upon request. Contact Eileen Leahy at 732/238-3628
or email@example.com to
obtain copies. Journalists wishing to set up interviews with the authors may
contact Raquel Braz Assunção Botelho at +55 61 3107 1747 or firstname.lastname@example.org.
A video presentation featuring Raquel Braz Assunção Botelho and information
specifically for journalists are located at andjrnl.org/content/mediapodcast. Excerpts from the video
may be reproduced by the media; contact Eileen Leahy to obtain permission.
About the Journal of the Academy of Nutrition and Dietetics
The official journal of the Academy of Nutrition and Dietetics (www.eatright.org),
the Journal of the Academy of Nutrition and Dietetics (www.andjrnl.org) is the premier source for the practice and
science of food, nutrition and dietetics. The monthly, peer-reviewed journal
presents original articles prepared by scholars and practitioners and is the
most widely read professional publication in the field. The Journal
focuses on advancing professional knowledge across the range of research and
practice issues such as: nutritional science, medical nutrition therapy, public
health nutrition, food science and biotechnology, food service systems,
leadership and management and dietetics education.
has a current Impact Factor of 3.244 in the Nutrition and Dietetics category of
the Journal Citation Reports®, published by Thomson Reuters. It was
previously published as the Journal of the American Dietetic