Green banana: new alternative for gluten-free products

被引：0

作者：

De Gouveia, Priscila Farage ^{[1
]}

Zandonadi, Renata Puppin ^{[1
]}

机构：

[1] Univ Brasilia, Dept Nutr, Fac Ciencias Saude, BR-70910900 Brasilia, DF, Brazil

来源：

AGRO FOOD INDUSTRY HI-TECH | 2013年 / 24卷 / 03期

关键词：

banana; green banana; resistant starch; biomass; gluten-free; PHYSICOCHEMICAL PROPERTIES; STARCH DIGESTIBILITY; MUSA-ACUMINATA; FLOUR; PULP; PASTA;

D O I：

暂无

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

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.

引用

页码：49 / 52

页数：4

共 31 条

[11] Effects of banana flour and β-glucan on the nutritional and sensory evaluation of noodles [J].

Choo, Chong Li ;

Aziz, Noor Aziah Abdul .

FOOD CHEMISTRY, 2010, 119 (01) :34-40

[12] Beta-amylase expression and starch degradation during banana ripening [J].

do Nascimento, JRO ;

Júnior, AV ;

Bassinello, PZ ;

Cordenunsi, BR ;

Mainardi, JA ;

Purgatto, E ;

Lajolo, FM .

POSTHARVEST BIOLOGY AND TECHNOLOGY, 2006, 40 (01) :41-47

[13] Bioaccessibility of provitamin A carotenoids in bananas (Musa spp.) and derived dishes in African countries [J].

Ekesa, Beatrice ;

Poulaert, Marie ;

Davey, Mark W. ;

Kimiywe, Judith ;

Van den Bergh, Inge ;

Blomme, Guy ;

Dhuique-Mayer, Claudie .

FOOD CHEMISTRY, 2012, 133 (04) :1471-1477

[14] Cookies produced with banana meal: chemical, physical andsensorial evaluation [J].

Fasolin, Luiz Henrique ;

de Almeida, Glalber Candido ;

Castanho, Paulo Sergio ;

Netto-Oliveira, Edna Regina .

CIENCIA E TECNOLOGIA DE ALIMENTOS, 2007, 27 (03) :524-529

[15] Influence of green banana pulp on the rheological behaviour and chemical characteristics of emulsions (mayonnaises) [J].

Izidoro, Dayane R. ;

Scheer, Agnes P. ;

Sierakowski, Maria-Rita ;

Haminiuk, Charles W. I. .

LWT-FOOD SCIENCE AND TECHNOLOGY, 2008, 41 (06) :1018-1028

[16]

IZIDORO DRI, 2007, THESIS U FEDERAL PAR

[17] Composition, digestibility and application in breadmaking of banana flour [J].

Juarez-Garcia, E. ;

Agama-Acevedo, E. ;

Sayago-Ayerdi, S. G. ;

Rodriguez-Ambriz, S. L. ;

Bello-Perez, L. A. .

PLANT FOODS FOR HUMAN NUTRITION, 2006, 61 (03) :131-137

[18] INVESTIGATION OF THE PHYSICAL AND CHEMICAL-PROPERTIES OF BANANA STARCHES [J].

LII, CY ;

CHANG, SM ;

YOUNG, YL .

JOURNAL OF FOOD SCIENCE, 1982, 47 (05) :1493-1497

[19] Chemical Composition and Nutritional Value of Unripe Banana Flour (Musa acuminata, var. Nanico) [J].

Menezes, Elizabete Wenzel ;

Tadini, Carmen Cecilia ;

Tribess, Tatiana Beatris ;

Zuleta, Angela ;

Binaghi, Julieta ;

Pak, Nelly ;

Vera, Gloria ;

Tanasov Dan, Milana Cara ;

Bertolini, Andrea C. ;

Cordenunsi, Beatriz Rosana ;

Lajolo, Franco M. .

PLANT FOODS FOR HUMAN NUTRITION, 2011, 66 (03) :231-237

[20] Unripe banana flour as an ingredient to increase the undigestible carbohydrates of pasta [J].

Ovando-Martinez, Maribel ;

Sayago-Ayerdi, Sonia ;

Agama-Acevedo, Edith ;

Goni, Isabel ;

Bello-Perez, Luis A. .

FOOD CHEMISTRY, 2009, 113 (01) :121-126

← 1 2 3 4 →