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dc.contributor.authorZandonadi, Renata Puppin; et al.-
dc.contributor.otherPT_Br
dc.date.accessioned-
dc.date.accessioned2022-12-12T19:03:17Z-
dc.date.availablePT_Br
dc.date.available2022-12-12T19:03:17Z-
dc.date.copyright-
dc.date.issued2012-
dc.identifierPT_Br
dc.identifier.citationJournal of the Academy of Nutrition and Dietetics, Philadelphia, v. 112, n. 7, p. 1068-1072, jul/2012.pt_BR
dc.identifier.urihttp://repositorio.ital.sp.gov.br/jspui/handle/123456789/549-
dc.description.abstractThe objective of this study was to develop and analyze a gluten-free pasta made with green banana flour. The study was divided into five steps: preparation/selection, chemical, sensory, technological, and statistical analysis. The modified sample presented greater acceptance (84.5% for celiac individuals and 61.2% for nonceliac) than standard samples (53.6% for nonceliac individuals). There was no significant difference between the modified and the standard samples in terms of appearance, aroma, flavor, and overall quality. The modified pastas presented approximately 98% less lipids. Green bananas are considered a subproduct of low commercial value with little industrial use. The possibility of developing gluten-free products with green banana flour can expand the product supply for people with celiac disease and contribute to a more diverse diet.pt_BR
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dc.languagePT_Br
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dc.rightsPT_Br
dc.sourcePT_Br
dc.subjectCeliac diseasept_BR
dc.subjectGluten-free pastapt_BR
dc.subjectGreen banana flourpt_BR
dc.titleGreen banana pasta: an alternative for gluten-free dietspt_BR
dc.typeArticlept_BR
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