People suffering from celiac disease – intolerance to gluten – have a limited choice of food. However, it seems, the scientists from the University of Brazil found the perfect product for them.
They suggest making pasta of green banana flour. The product has less fat; it is cheaper to produce than the standard pasta. Renata Zandonadi, PhD, from the University of Brazil said there was no significant difference between the standard and the modified pasta. The lead researcher of the pasta theme claimed they had the same look, taste, flavor, and overall quality. Green bananas are a by-product of low commercial value. They are rarely used in food production. Therefore, there is an opportunity for the banana industry and the manufacturers of pasta to diversify and expand the market.
The researchers compared the standard pasta made of whole wheat and eggs, with pasta containing green banana flour, egg whites, water and gum (used as a thickener and stabilizer). In the modified pasta the amount of fat was 98% less than in the usual one. This is especially important for people suffering from celiac disease, as gluten, which is removed from specific products, is compensated with large amount of lipids.
The pasta was tested on 25 patients suffering from celiac disease and 50 healthy people. They all noted the high quality of the product, good aroma, flavor and texture. The developers of the innovative recipe particularly stress that the modified pasta contains high levels of resistant starch, which can help control glycemic indices, blood cholesterol, and fermentation of intestinal bacteria of patients with celiac disease. Gliadin – a vegetable protein of gluten – damages the lining of the ill people’s small intestine and leads to atrophy and severe malabsorption. This disease is quite common. The following celebrities suffer from celiac disease: Zooey Deschanel, Victoria Beckham, Goldie Hawn, Miley Cyrus, Gwyneth Paltrow, Bill Clinton and many others.
