“Super-spaghetti” with heart-healthy label now possible
Researchers developed a barley flour, that contains the most nutritious part of the grain and used it to make pasta.
By Guest Column Vito Verardo, Ph.D.—— Bio and Archives--September 14, 2011
Health and Medicine | Comments | Back To Full Article
Journal of Agricultural and Food Chemistry
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.
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