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Researchers Develop Barley-Based Pasta Flour Rich In Fiber And Antioxidants

September 15, 2011: 06:35 PM EST
Spanish and Italian researchers report that they have developed a barley flour – using a process known as air classification – from the most nutritious part of the grain and used it to make a healthy pasta. According to the study, the barley spaghetti they created has more fiber and more antioxidants than semolina-based spaghettis. However, adding gluten to the barley flour to improve its cooking quality ended up lowering the antioxidant activity. The researchers said that because the barley spaghetti met FDA requirements for fiber and beta-glucans content, they might qualify for the health claims “good source of dietary fiber” and “may reduce the risk of heart disease.”
Vito Verardo, et al., "Development of Functional Spaghetti Enriched in Bioactive Compounds Using Barley Coarse Fraction Obtained by Air Classification", Journal of Agricultural and Food Chemistry, September 15, 2011, © American Chemical Society
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