Researchers at the Leduc Food Processing and Development Centre in Leduc, Alta. are working on a way to add barley fibre to donuts. The aim is to make the treats more nutritious without tampering with the well-known texture, chewiness and taste consumers look for when they want to satisfy a craving. The team of researchers, reports the Edmonton Journal, is working on developing a recipe that would provide two grams of fibre in each donut. The fat content would remain the same. To date the donuts still have a different taste and researchers are waiting for the results of an 80-person consumer test before they proceed.
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