Thursday, May 17, 2018

Whole-grain pasta

Whole-grain is associated with rougher texture and off-flavors which has decreased consumer acceptance. Whole-grains consist of the intact, ground, cracked or flaked fruit of the grains where the primary components (bran, germ, endosperm) are retained within their natural ratio. Whole grain products, such as pasta, are excellent sources of fiber, minerals (e.g., iron and magnesium), and phytochemicals (e.g., phenolic compounds and carotenoids).

Whole-grain pastas are made from grain which is milled so all the components of the grain are retained. This includes the bran (fibre rich outer layer), the wheat germ (nutrient rich inner core) and the endosperm (middle starchy layer).

Whole-grains are usually low in fat but rich in fibre and starchy carbohydrate and often have a low glycemic index (GI). This means they provide a slow release of carbohydrate into the blood which, together with fibre content, may help keep you feeling fuller for longer -aiding to control snacking and appetite.

Whole-grain pastas can contribute to a healthy digestive system, help with weight control and reduce the risk of getting diabetes and heart disease. It is also likely to help reduce the risk of some cancers, especially bowel cancer. The risk of heart disease, stroke and type 2 diabetes may be up to 30% lower in people who regularly eat whole-grains as part of a low-fat diet and healthy lifestyle.
Whole-grain pasta
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