SCIENTISTS DEVELOPING 'SUPER SPAGHETTI'

Researchers at the University of Adelaide are collaborating with Italian researchers on two projects to investigate the fundamental role of cell walls in durum wheat and discover how they can be better utilized to produce better quality pasta with higher nutritional value.

The first project, in conjunction with the University of Bari, will investigate how the growth of durum wheat affects the levels of starch and dietary fiber within it, and how the fiber levels in pasta can be improved. The second project, in conjunction with the University of Molise, will investigate the important roles played by two major components of dietary fiber—arabinoxylans and beta-glucans—in the quality of pasta and bread dough.

"The term 'super spaghetti' is beginning to excite scientists, nutritionists and food manufacturers around the world," said Rachel Burton, associate professor and program leader at the ARC Centre of Excellence in Plant Cell Walls. “In simple terms, 'super spaghetti' means that it contains a range of potential health benefits for the consumer, such as reducing the risk of heart disease or colorectal cancer. Our research is aimed at achieving that, but we're also looking to improve the quality of pasta as well as its health properties."

According to the researchers, the new projects could help pasta manufacturers in South Australia and Italy to carve a niche by supplying domestic markets with specialist pasta products that will benefit the health of consumers.