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.
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).