Researchers at the University of Adelaide in South Australia are collaborating with Italian scientists from universities of Bari and Molise to produce pasta that will have additional health benefits for consumers.

Based at the ARC Centre of Excellence in Plant Cell on the University of Adelaide’s Waite campus, the researchers are aiming to analyse the fundamental role of cell walls (biomass) in plants and discover how they can be better utilised.  Australia’s premium hard wheat, durum wheat, which is commonly used in making pasta, will be the focus of investigation for both projects.

The first project, collaborating with the University of Bari, will investigate 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. The second project, 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.

“The term ‘super spaghetti’ is beginning to excite scientists, nutritionists and food manufacturers around the world,” says Associate Professor Rachel Burton, Program Leader with the ARC Centre of Excellence in Plant Cell Walls and chief investigator on both projects.

“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 corectinal 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,” Associate Professor Burton says.

The centre’s Director, Professor Geoff Fincher, says: “These new projects highlight one of the great strengths of our Centre of Excellence, which is the ability to bring together complementary expertise and resources from across the globe to work towards a common goal. Our centre has the opportunity to address key scientific issues and produce results that are meaningful to industries and communities worldwide.”

Professor Fincher says these 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.

“Being able to sell high-quality South Australian durum wheat within a competitive market like Italy could bring economic benefits. Approximately 27kg of pasta is consumed per year per person in Italy, compared with just 4kg per person in Australia,” he says.

Both of these projects have received funding and support from the South Australian Government, local governments in Italy, the University of Adelaide and the ARC Centre of Excellence in Plant Cell Walls.

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