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Article: Reports outline food science study findings from E. Agamaacevedo and colleagues.(Report)
- Article from:
- Food Weekly News
- Article date:
- September 3, 2009
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According to recent research published in the Journal of Food Science, "Banana is a starchy food that contains a high proportion of undigestible compounds such as resistant starch and nonstarch polysaccharides. Products with low glycemic response such as pasta are considered favorable to health."
"The objective of this study was to use unripe banana flour to make spaghetti with low-carbohydrates digestibility and evaluate its physical and texture characteristics, as well as consumer preference. Formulations with 100% durum wheat semolina (control) and formulations with 3 semolina: banana flour ratios (85: 15, 70:30, and 55: 45) were prepared for spaghetti ...