The Food - People with celiac disease to avoid eating wheat pasta
because it contains that can trigger the symptoms of the disease. However, now
they can taste the delicious Italian food is because scientists have found an alternative
form of a paste made of raw banana flour.
Celiac disease is a condition in which the immune system reacts to gluten, the protein found in wheat durum, semolina, barley, malt, and sometimes oats. This reaction causes damage to the lining of the small intestine, which can affect the absorption of nutrients. Hence, people with celiac disease avoid foods made from these materials, such as bread or pasta.
However, a group of scientists from the University of Brazil have found a solution. Based on a study published in the Journal of the Academy of Nutrition and Dietetics, starch from green bananas that still can be made to the gluten-free pasta. Moreover, the pasta taste better assessed than whole wheat pasta.
For the pasta taste test, the researchers tested 75 participants who were 25 people of whom suffer from celiac disease. They were asked to try whole wheat pasta made with eggs, and pasta made from raw banana flour, egg white, gum, and water. Apparently, both groups of participants said that, overall, better than a banana pasta whole wheat pasta.
"There was no significant difference in terms of appearance, aroma, taste, and quality of the pasta that we modify the standard samples," said one investigator, Renata Puppin Zandonadi, PhD, as quoted from the Huffington Post.
According to Renata, gluten-free product development using green banana flour can expand the supply of products for people with celiac disease. It can also contribute to a more diverse menu.
During this time, raw green bananas are often underestimated. Low commercial value, also their use in industry. With the results of such research, pasta banana growers and producers have the opportunity to diversify and expand the market.
Currently, the available gluten-free pasta made from quinoa, corn, peanut shop, or potatoes.
Celiac disease is a condition in which the immune system reacts to gluten, the protein found in wheat durum, semolina, barley, malt, and sometimes oats. This reaction causes damage to the lining of the small intestine, which can affect the absorption of nutrients. Hence, people with celiac disease avoid foods made from these materials, such as bread or pasta.
However, a group of scientists from the University of Brazil have found a solution. Based on a study published in the Journal of the Academy of Nutrition and Dietetics, starch from green bananas that still can be made to the gluten-free pasta. Moreover, the pasta taste better assessed than whole wheat pasta.
For the pasta taste test, the researchers tested 75 participants who were 25 people of whom suffer from celiac disease. They were asked to try whole wheat pasta made with eggs, and pasta made from raw banana flour, egg white, gum, and water. Apparently, both groups of participants said that, overall, better than a banana pasta whole wheat pasta.
"There was no significant difference in terms of appearance, aroma, taste, and quality of the pasta that we modify the standard samples," said one investigator, Renata Puppin Zandonadi, PhD, as quoted from the Huffington Post.
According to Renata, gluten-free product development using green banana flour can expand the supply of products for people with celiac disease. It can also contribute to a more diverse menu.
During this time, raw green bananas are often underestimated. Low commercial value, also their use in industry. With the results of such research, pasta banana growers and producers have the opportunity to diversify and expand the market.
Currently, the available gluten-free pasta made from quinoa, corn, peanut shop, or potatoes.
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