Permacooking

Delicious ways to reduce food waste

Pasta made from green banana flour a tasty alternative for gluten-free diets

Leave a comment

ClinicalNews.Org

New option for patients with celiac disease, study in the Journal of the Academy of Nutrition and Dietetics reports

Philadelphia, PA, June 22, 2012 – People with 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 and Dietetics.

“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…

View original post 368 more words

Advertisements

Author: Permacooking

Reducing food waste can be eco-friendly, easy, and delicious.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s