Scientists allow us puffed rice that gives thrice the volume of protein and eight times more dietary fibre than ordinary rice.
Rice lovers rejoice! Scientists have found a new process for blowing up grains of rice by which they can contain 3 x more protein and eight times more dietary fibre. There is also a number of other nutrients. Now, it is exactly what we call a perfect breakfast or snack option.
Ordinary puffed rice
- Commercial puffed rice is done by steam extrusion.
- How's it made? Rice flour combined with water is squeezed via an extruder by way of a narrow opening at hotness and pressure. The rice puffs up as steam expands and escapes from the nozzle.
- This process can destroy heat-sensitive nutrients.
Special puffed rice
- Scientists were looking for an answer to stop decrease in nutrients and fortify rice with protein during the puffing process. They turned to a procedure making use of supercritical co2, containing been used, and the like, for making decaf.
- The newly developed puffed rice is crispier than commercial products, creating a much better taste and crunch. The newest rice is ideally suited for consumption as breakfast cereals, desserts and as portion of nutrition bars for school lunch programmes.
Rice lovers rejoice! Scientists have found a new process for blowing up grains of rice by which they can contain 3 x more protein and eight times more dietary fibre. There is also a number of other nutrients. Now, it is exactly what we call a perfect breakfast or snack option.
Ordinary puffed rice
- Commercial puffed rice is done by steam extrusion.
- How's it made? Rice flour combined with water is squeezed via an extruder by way of a narrow opening at hotness and pressure. The rice puffs up as steam expands and escapes from the nozzle.
- This process can destroy heat-sensitive nutrients.
Special puffed rice
- Scientists were looking for an answer to stop decrease in nutrients and fortify rice with protein during the puffing process. They turned to a procedure making use of supercritical co2, containing been used, and the like, for making decaf.
- The newly developed puffed rice is crispier than commercial products, creating a much better taste and crunch. The newest rice is ideally suited for consumption as breakfast cereals, desserts and as portion of nutrition bars for school lunch programmes.
