FIELD: food industry.
SUBSTANCE: one obtains at least one unpeeled banana including banana skin and pulp. One performs thermal treatment of at least one unpeeled banana at a temperature and during a period of time sufficient for gelation of starch present in at least one unpeeled banana to obtain at least one thermally treated unpeeled banana. At least one thermally treated unpeeled banana is milled to produce banana puree. Banana puree is cooled for gelated starch conversion into gel having a tensile strength at least nearly 600 g in case of measurement with usage of a cylindrical probe having diameter equal 1 inch. The invention relates to a gluten substitute containing a banana product. The invention relates to a food product including the gluten substitute. The invention relates to a functional food ingredient containing the banana product.
EFFECT: food fibres and starch content increase in the said products, wastes quantity reduction and viscosity strengthening.
16 cl, 28 dwg, 7 tbl, 12 ex
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