NUS Food Scientists Create Healthier, Diabetic-Friendly Bread
Thursday, February 25, 2016 - 10:30
in Health & Medicine
A team of food scientists from the National University of Singapore has successfully formulated a recipe for making healthier bread by adding a natural plant pigment, called anthocyanin, extracted from black rice. This new bread option gets digested at a slower rate - hence improving blood glucose control - and is high in antioxidants, among other health benefits.