Researchers in
Brazil tested pasta made from green banana, and according to their research this
pasta was better accepted in flavor, aroma, texture, e.g., than regular whole
wheat pasta. The results did not only come from consumers who cannot eat
Gluten, but also from non-celiac consumers.
The
researchers also remarked that pasta made from green banana is high in
nutrition, and also utilizes a raw material, which at present has little
commercial value. The commercialization of this product could bring about new
opportunities for banana farmers, and also for pasta producers. Moreover, consumers
would enjoy tasty Gluten-free pasta, which is nutritious and available at lower
cost.
Source:J Acad Nutr Diet. July 2012
