Protein Packed Puffed Rice

Scientists have found a new process for ‘blowing up’ grains of rice which produces a nutrient packed end result with triple the amount of protein and eight times more fibre than regular puffed rice. It also holds on to an abundant array of minerals such as iron, zinc and calcium.

Commercial puffed rice is made through a process called steam extrusion in which the grains are subjected to high temperatures and pressures. By finding an alternative to this process, scientists were able to avoid the loss of heat-sensitive nutrients in the end product. It is also reported that the new process (known as fluid extrusion) produces a better texture and taste making it ideal for breakfast cereals, snacks and nutrient bars.

Reference:

Paraman I, Wagner ME, Rizvi S, Micronutrient and Protein-Fortified Whole Grain Puffed Rice Made By Supercritical Fluid Extrusion, Journal of Agricultural and Food Chemistry, 2012, 60(44).

About the Author

Job Role Sports Nutritionist and Social Media Coordinator Qualifications Bsc Sport and Exercise Science Steph has a competitive athletic background which spans 19 years. As a child she performed with the English Youth Ballet and had performed on the West End stage by the age of 10. Her enthusiasm for sport and fitness continued to grow as she did, encouraging her to learn more about nutrition and training. She began using her knowledge and personal experience to help others when she began coaching at the age of 16. From here, she went on to study Sport and Exercise Science at the University of Essex during which time she also received the Most Promising Newcomer Award from her University to mark her outstanding contribution to sport. During her first year of study she was introduced to partner stunt acrobatics and artistic gymnastics. After one year of dedicating herself to a lifestyle revolving around her sport, she was training with the best team in the UK who are currently ranked fifth in the world. Steph has worked in both the private and public sector coaching children and adults from grassroot to elite level as well as providing them with cutting edge advice on how to reach their goals. Steph has received awards for her choreography and has competed nationally and internationally meaning that she can back up her scientific knowledge with a wealth of experience. As our resident Sports Nutritionist, Steph is here to provide the most current and evidence based fitness, health and nutrition information to help you reach your health and fitness goals.

Comments

  • Jere Bischel

    Black rice is a deep black color and usually turns deep purple when cooked. Its dark purple color is primarily due to its anthocyanin content, which is higher by weight than that of other colored grains but more limited in the number of different anthocyanin species present...

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