September 15, 2011
‘Super-spaghetti’ With Heart-healthy Label Now Possible
Consumers could soon see packages of pasta labeled "good source of dietary fiber" and "may reduce the risk of heart disease" thanks to the development of a new genre of pasta made with barley–a grain famous for giving beer its characteristic strength and flavor. The report appears in ACS' Journal of Agricultural and Food Chemistry.
They found that the barley spaghetti had more fiber and more antioxidant activity than traditional semolina-based spaghettis. Adding gluten to barley flour improved the cooking quality of the pasta, but lowered its antioxidant activity.
The authors acknowledge funding from the Italian Ministry of Instruction, University and Scientific Research and the Spanish Ministerio de Educacion.
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