Unripe banana flour can be used to make healthier pasta that consumers seem to like, according to a new study published in the Journal of Food Science. Researchers seeking to add banana’s antioxidants and fiber content to pasta tested batches of spaghetti made with unripe banana flour for physical and textural characteristics, as well as consumer preference.
Results showed that, although banana flour did affect the physical and functional characteristics of spaghetti, consumers showed little difference in preference between conventional and banana-flour spaghetti.