Green banana: new alternative for gluten-free products

Green bananas exhibit high nutritional value and interesting technological characteristics. The aim of this study was to perform a literature review on green banana and its possible use in the food industry, especially concerning the gluten-free market. A literature search was carried out for articles published between 2003 January and 2013 March, using the electronic databases: Scielo, Lilacs, Pubmed and Scopus. Studies pointed out good results with the use of green banana and its derived products in food production in general. There is still not much research about the use of green banana in gluten-free products, but available data suggest it might be an innovative strategy with many benefits to the food industry and consumers who are on a gluten-free diet.