regional medical center: Green-Banana Flour Makes Healthy Pasta Alternative For Celiac Disease Patients

Green-Banana Flour Makes Healthy Pasta Alternative For Celiac Disease Patients

Editor's Choice
Main Category: Food Intolerance
Also Included In: Nutrition / Diet
Article Date: 27 Jun 2012 - 15:00 PDT

email to a friend Â

printer friendly Â

opinions Â <!--

rate article
Patient / Public: not yet rated

Healthcare Prof: not yet rated

A study by researchers at the University of Brazil and published in the Journal of the Academy of Nutrition and Dietetics reveals that a new gluten-free pasta, derived from the flour of green bananas is a healthier, delicious substitute compared to other pastas for celiac disease patients.

According to Medilexicon's medical dictionary, celiac disease is:

"A disease occurring in children and adults characterized by sensitivity to gluten, with chronic inflammation and atrophy of the mucosa of the upper small intestine; manifestations include diarrhea, malabsorption, steatorrhea, nutritional and vitamin deficiencies, and failure to thrive, or short stature."

Individuals with celiac disease cannot eat a normal diet because of their intolerance to gluten, which is found in many common foods, such as grains and wheat. The new pasta has been tested by tasters and most have agreed that it is better tasting than normal pastas. The green-banana pasta also is lower in cost and in fat content.

Renata Puppin Zandonadi, PhD, from the Department of Nutrition at the University of Brazil commented:

"There was no significant difference between the modified pasta and standard samples in terms of appearance, aroma, flavor, and overall quality. 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."

For their study, the authors looked at the differences between the pasta made from the green banana flour, water, gums, and eggs whites, and the pasta made from whole wheat flour and whole eggs.

Using the green banana flour, egg whites, water, and gums instead of whole wheat flour and whole eggs gave the pasta more protein and less fat content. This is significant because when gluten is taken out of products, most of the time, so are some of the proteins which are parts of typical pasta products. The gums and egg whites produced a pasta which was more firm, elastic, moist, and less sticky than most gluten-free pasta products.

The researchers found a 98% decrease in fat composition, which is great news for gluten-free dieters, considering most gluten-free products make up for the lack of gluten with high lipid composition.

During the study, 25 people with celiac disease, and 50 without tested the different kinds of pasta. Both groups agreed that the one made with green-banana flour was better tasting, had a better smell, feel, and was altogether a better product. This finding reveals that not only people with celiac disease will be interested in pasta made with green-banana flour.

The researchers note that the pasta made with green-banana flour could help regulate problems with intestinal regularity, fermentation by intestinal bacteria, cholesterol, and glycemic indexes, because it contains a large amount of resistant starch.

Dr. Zandonadi concludes:

"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. Patients will benefit from ingesting a product with a better nutritional profile made from an ingredient that is produced and consumed throughout the world."

Written by Christine Kearney
Copyright: Medical News Today
Not to be reproduced without permission of Medical News Today

Additional

References

Citations

"Green Banana Pasta: An Alternative for Gluten-Free Diets"
Renata Puppin Zandonadi, PhD, Raquel Braz AssunÃ§Ã£o Botelho, PhD, Lenora Gandolfi, PhD, Janini Selva Ginani, MSc, FlÃ¡vio Martins Montenegro, MSc, Riccardo Pratesi, PhD
Journal of the Academy of Nutrition and Dietetics, June 2012, doi: 10.1016/j.jand.2012.04.002 Please use one of the following formats to cite this article in your essay, paper or report:

MLA

APA

Please note: If no author information is provided, the source is cited instead.

Add Your Opinion On This Article

'Green-Banana Flour Makes Healthy Pasta Alternative For Celiac Disease Patients'

Please note that we publish your name, but we do not publish your email address. It is only used to let you know when your message is published. We do not use it for any other purpose. Please see our privacy policy for more information.

If you write about specific medications or operations, please do not name health care professionals by name.

All opinions are moderated before being included (to stop spam)

Contact Our News Editors

For any corrections of factual information, or to contact the editors please use our feedback form.

Please send any medical news or health news press releases to:

Note: Any medical information published on this website is not intended as a substitute for informed medical advice and you should not take any action before consulting with a health care professional. For more information, please read our terms and conditions.

regional medical center

Rabu, 27 Juni 2012

Green-Banana Flour Makes Healthy Pasta Alternative For Celiac Disease Patients

Add Your Opinion On This Article

Tidak ada komentar:

Posting Komentar