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Sunday Mail - Body and Soul - - LIFESTYLE -

If the nu­tri­tional pro­file of the plants used to make our food can be im­proved at the source then con­sumers will eat health­ier food. That’s the premise of re­search be­ing un­der­taken at The Univer­sity of Ade­laide’s ARC Cen­tre of Ex­cel­lence in Plant Cell Walls.

The first pantry item that’s be­ing in­ves­ti­gated is spaghetti. The sci­en­tists, in part­ner­ship with Ital­ian re­searchers, are hop­ing to cre­ate a pasta that’s higher in fi­bre, like a whole­meal va­ri­ety, but with­out com­pro­mis­ing on taste and tex­ture. The ul­ti­mate aim of their project is to de­velop du­rum wheat (the main source of pasta) that can be used to make spaghetti with more and bet­ter di­etary fi­bre.

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