CLEVELAND — GanedenBC30 (Bacillus coagulans GBI-30, 6086) survived in efficacious amounts through the manufacturing and preparation of pasta in a study appearing in the September issue of the Journal of Cereal Science.
Researchers from the University of Verona added barley beta-glucan and GanedenBC30 to a pasta featuring durum wheat flour rich in polyphenols. GanedenBC30 left characteristics of the pasta unaffected and displayed survival in efficacious levels at both 5-minute and 7-minute cook times. The pasta’s nutritional profile featured a high content of bound ferulic acid.
|Mike Bush, senior v.p. of Ganeden|