Food scientists create healthier, diabetic-friendly bread
Thursday, February 25, 2016 - 09:30
in Health & Medicine
A team of food scientists from the National University of Singapore (NUS) 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. This is the first study where anthocyanin extract has been fortified into a bread product, and the findings open up new possibilities of creating healthier, diabetic-friendly food products.