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Australian, Italian researchers developing “super spaghetti”

Australian researchers are joining with experts from the land of the pasta to create a new “super spaghetti,” which would provide extensive health benefits for consumers.

Researchers from the University of Adelaide’s ARC Centre of Excellence in Plant Cell Walls have joined forces with their Italian counterparts from the Universities of Bari and Molise, and will begin work next month on developing the new super food.

 The aim of the ARC Centre of Excellence is to look at the fundamental role of cell walls (biomass) in plants and discover how they can be better utilised. 

The new projects will investigate key aspects of the cell walls in durum wheat, which is commonly used for making pasta.

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

Associate Professor Rachel Burton, Program Leader with the ARC Centre of Excellence in Plant Cell Walls and chief investigator on both projects said there has already been extensive interest in the projects.

“The term 'super spaghetti' is beginning to excite scientists, nutritionists and food manufacturers around the world,” she explained.

"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 – in collaboration with our Italian colleagues – is aimed at achieving that, but we're also looking to improve the quality of pasta as well as its health properties.”

The centre's Director, Professor Geoff Fincuiher, said the new projects could provide opportunities for pasta manufacturers in South Australia and Italy to carve a niche of people looking for pasta products that will provide health benefits.

 "Being able to sell high-quality South Australian durum wheat within a competitive market like Italy could bring economic benefits,” he said.

“Approximately 27kg of pasta is consumed per year per person in Italy, compared with just 4kg per person in Australia," he says.

 
 

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