Pasta might be a delicious delight for many but recently it has caught the attention of the researchers of Adelaide University and Italian University. The researchers are looking at the molecules of durum wheat, from which pasta is prepared.
The aim of the researchers is to develop pasta which is rich in taste and good for health as well. Many people are turning away from the food because it is deemed to be high in cholesterol. The researchers through their study want to create pasta that had less cholesterol levels.
Two projects will be conducted by the researchers. In the first project, the researchers will look at the molecules of durum wheat to gauge as to how to the dietary fibers in the food can be increased. In the second project, the researchers will be eyeing over two dietary fibers namely arabinoxylans and beta-glucans.
The ARC Centre of Excellence in Plant Cell Walls would be supervising the projects being carried out by the researchers. Associate Professor Rachel Burton from ARC Centre said, “The term ‘super spaghetti’ is beginning to excite scientists, nutritionists and food manufacturers around the world”. From time to time, findings of the researchers will be published on the pages of renowned journals.
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