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.
Keywords
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Biography
R. Puppin Zandonadi is nutritionist and nutrition professor, Grupo de Pesquisa em Qualidade Nutricional e Alimentar, Departamento de Nutrição, Universidade de Brasília, Brasília, Brazil.
Biography
R. Braz Assunção Botelho is nutritionist and nutrition professor, Grupo de Pesquisa em Qualidade Nutricional e Alimentar, Departamento de Nutrição, Universidade de Brasília, Brasília, Brazil.
Biography
L. Gandolfi is a gastro pediatrician and professor, Programa de Pós Graduação em Ciências da Saúde, Universidade de Brasília, Brazil.
Biography
R. Pratesi is a neurologist and professor, Programa de Pós Graduação em Ciências da Saúde, Universidade de Brasília, Brasília, Brazil.
Biography
J. Selva Ginani is a nutritionist and a nutrition professor, UNIEURO University, Brasilia, Brazil.
Biography
F. Martins Montenegro is a food engineer and a research scientist, Instituto de Tecnologia de Alimentos, São Paulo, Brazil.
Article info
Publication history
Published online: June 21, 2012
Accepted:
March 26,
2012
Footnotes
STATEMENT OF POTENTIAL CONFLICT OF INTEREST No potential conflict of interest was reported by the authors.
FUNDING/SUPPORT There is no funding to disclose.
Identification
Copyright
© 2012 Academy of Nutrition and Dietetics. Published by Elsevier Inc. All rights reserved.
