24
February
2016
|
23:21
Asia/Singapore

NUS food scientists roll out diabetic-friendly bread

A team of scientists from NUS led by Prof Zhou Weibiao, Director of the Food Science and Technology Programme at the NUS Faculty of Science, has developed a recipe for diabetic-friendly bread, by adding a natural plant pigment, called anthocyanin, extracted from black rice. This new bread option gets digested at a slower rate, improving blood glucose control, and retains more than 80 per cent of its antioxidant capacity after baking.