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.


