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 type of pasta made with barley – a grain famous for giving beer its characteristic strength and flavor, according to a new study published in the American Chemical Society’s Journal of Agricultural and Food Chemistry.
Researchers from Italy and Spain experimented with barley, a grain that is an excellent source of fiber and antioxidants, and gaining interest as an ingredient in so-called ‘functional foods’ – a classification of foods that have been supplemented with healthful additives.
The functional foods craze began in Japan in the mid-1980s and caught on around the world with health-conscious consumers, creating a fast-growing industry that is expected to reach over $176 billion by 2013. Barley is already added to some bakery products.
Researchers found that spaghetti made from a special barley flour they developed had more fiber and more antioxidant activity than traditional semolina-based spaghetti. Adding gluten to barley flour improved the cooking quality of the pasta, but lowered its antioxidant activity.
Photo credit: Stoonn/FreeDigitalPhotos.net