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Green Banana Pasta: An Alternative for Gluten-Free Diets

      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.

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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.