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Green banana: new alternative for gluten-free products

corresponding

PRISCILA FARAGE DE GOUVEIA*, RENATA PUPPIN ZANDONADI
*Corresponding author
Universidade de Brasília, Departamento de Nutrição, Faculdade de Ciências da Saúde, Campus Universitário Darcy Ribeiro, 70910-900, Brasília, Brasil

Abstract

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.


INTRODUCTION

Bananas are a type of fruit produced and consumed worldwide. Green bananas display high nutritional value, representing a good source of resistant starch, phenolic acids, minerals and vitamins which are important for human health(1). Unfortunately, about one-third of all bananas harvested is lost since it is a climacteric fruit and also because the population in general have the habit of consuming only ripe bananas. This great amount of wasted green bananas could be directed to the food industry, thereby improving bananas economics. That would also be an important strategy to alleviate the environmental problem presented by banana waste(2). Despite all that, its use is still very limited by the food industry. It is considered a sub product of low co