Three Steps Toward Banana Pasta

Discoveries and inventions sometimes happen (at least apparently, in retrospect) step by step. Such seems to be true of the coming of banana pasta.

First:

Unripe banana flour as an ingredient to increase the undigestible carbohydrates of pasta,” Maribel Ovando-Martineza, Sonia Sáyago-Ayerdib, Edith Agama-Acevedoa, Isabel Goñib, Luis A. Bello-Pérez, Food Chemistry, Volume 113, Issue 1, 1 March 2009, Pages 121–126.

“The objective of this study was to use unripe banana flour as a food ingredient to make pasta (spaghetti) of high quality, on the basis of low-carbohydrate digestibility, and increased resistant starch and antioxidant phenolics contents.”

Then:

Pasta with Unripe Banana Flour: Physical, Texture, and Preference Study,” Edith Agama-Acevedo, José J. Islas-Hernandez, Perla Osorio-Díaz, Rodolfo Rendón-Villalobos, Rubí G. Utrilla-Coello, Ofelia Angulo, Luis A. Bello-Pérez, Journal of Food Science, Volume 74, Issue 6, August 2009, pages S263–S267.

“The use of banana flour decreased the lightness and diameter of cooked spaghetti, and increased the water absorption of the product. Hardness and elasticity of spaghetti were not affected by banana flour, but adhesiveness and chewiness increased as the banana flour level in the blend rose. Spaghettis prepared in the laboratory (control and those with banana flour) did not show differences in preference by consumers. In general, the preference of spaghettis with different banana flour level was similar. The addition of a source of undigestible carbohydrates (banana flour) to spaghetti is possible without affecting the consumer preference.”

And then:

Green Banana Pasta: An Alternative for Gluten-Free Diets,” Renata Puppin Zandonadi, PhD, Raquel Braz Assunção Botelho, Lenora Gandolfi, Janini Selva Ginani, Flávio Martins Montenegro, Riccardo Pratesi, Journal of the Academy of Nutrition and Dietetics, Volume 112, Issue 7, July 2012, Pages 1068-1072.  (HT Jeff Huber at C&EN)

” The objective of this study was to develop and analyze a gluten-free pasta made with green banana flour…. 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.”