Banana pasta

Banana pasta is a type of pasta prepared with banana as a primary ingredient. The product is typically made with unripe, green bananas that are dried and then milled into banana flour. Banana pasta is a gluten-free food. The product can be dried for later cooking or can be cooked immediately after preparation. Pasta Banana is cooked like pasta standard, typically by boiling it. A study found that banana pasta has a higher water absorption rate compared to standard pasta, which generates higher yields after cooking. In 2012, the University of Brasília found that it may be useful for those with celiac disease, and that compared to whole wheat pasta, which is lower in calories and fat, higher in protein, and less expensive to produce. The product has also been introduced as a green bananas

In 2012, food scientists at the University of Brasilia conducted a study involving the creation of bananas using green bananas, which were milled into flour; They published their results in the Journal of the Academy of Nutrition and Dietetics. In a taste test comprising of 25 participants with celiac disease, a disease caused by an adverse reaction to gluten, and 50 without the disease, both groups favored the flavor of banana pasta compared to other gluten-free pastas, such as those prepared from brown rice , soybeans, quinoa, and potatoes. The group without celiac disease was also given as a guide to wheat flour, as a comparison. Favorable responses were higher in those with celiac disease, and were lower in those lacking the disease. Also, the non-celiac group

In 2017, Tonya Ifill, an entrepreneur in Barbados, developed a banana pasta made with green bananas. Ifill stated that a significant aspect of developing the product is a proper amount of water to add to the banana flour, and that water temperature was an important factor as well. For example, if the water was too hot, the pasta crumbled.

* Rodrigues da Silva, Aline; (et al.) (December 2015). “Green banana pasta and organic kidney remedies in diabetic rats”. Archives of Endocrinology and Metabolism. Volume 60, no. 4. ISSN 2359-3997.

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