Journal of Food and Nutrition Research
ISSN (Print): 2333-1119 ISSN (Online): 2333-1240 Website: http://www.sciepub.com/journal/jfnr Editor-in-chief: Prabhat Kumar Mandal
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Journal of Food and Nutrition Research. 2021, 9(6), 313-320
DOI: 10.12691/jfnr-9-6-7
Open AccessArticle

Gluten-free Pasta Products with Improved Nutritional Profile by Using Banana Flour

Orawan Oupathumpanont1, and Sopida Wisansakkul2

1Department of Food & Nutrition, Faculty of Home Economics Technology, Rajamangala University of Technology Thanyaburi, Pathum Thani 12110, Thailand

2Department of Home Economics, Faculty of Home Economics Technology, Rajamangala University of Technology Thanyaburi, Pathum Thani 12110, Thailand

Pub. Date: June 30, 2021

Cite this paper:
Orawan Oupathumpanont and Sopida Wisansakkul. Gluten-free Pasta Products with Improved Nutritional Profile by Using Banana Flour. Journal of Food and Nutrition Research. 2021; 9(6):313-320. doi: 10.12691/jfnr-9-6-7

Abstract

This study aimed to determine an optimum formula for producing gluten-free pasta using banana flour. A mixture design experiment was conducted, and three factors were analyzed, 40-60% banana flour, 7-27% modified starch, and 23-43% water. The most appropriate formula included 40% banana flour, 27% modified starch, and 33% water. The nutritional profile of this gluten-free pasta per 100 grams was 469.29 kilocalories of total energy, 4.71 grams of protein, 7.60 grams of dietary fiber, 26.69 micrograms of vitamin A, 0.039 milligrams of vitamin B, 0.093 milligrams of vitamin B2, 60.30 milligrams of calcium, and 1.33 milligrams of iron. Further, these pasta products exhibited prebiotic properties and their overall preference score was at a moderate level of 7.02. Consequently, the gluten-free pasta made using banana flour differed from the commercial product due to its soft and flexible texture. Altogether, the pasta was nutritious and had prebiotic properties.

Keywords:
pasta gluten-free improve banana flour prebiotic

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