- Zhou Weibiao, professor and director of the Food Science and Technology Programme at the National University of Singapore has come up with low glycemic index (GI) purple bread.
- Anthocyanins, recognized as flavonoids by EFIC and known to have anti-oxidant, anti-inflammatory, anti-viral and anti-histamine properties, has been extracted from black rice and infused into white bread.
- Digestion is 20% slower compared to white bread due to reaction between black rice enzyme and bread starch.
- 80% of anthocyanins’ antioxidant properties are retained after cooking the bread at 200°C
- Purple bread will be expensive than traditional bread.
Read more at Hindustan times and edition.cnn.com
IIPL Bytes:
- Due to a chemical reaction with the bread’s starch, the added anthocyanins effectively slowed the rate of digestion by 20% (mensfitness.com).
- Bread made with 50% cracked wheat kernel has a GI of ~ 58, and 100% whole-grain bread has a GI of ~51
Arnab Guha
Mr. Arnab Guha is a Food Scientist and is currently the Founder, Director and Chief Visionary Officer at Impeccable Innovations Pvt. Ltd. (www.impeccableinnovations.com).
He has total of 15+ years of work experience, having earlier worked cumulatively 10 years in MNCs in Food Industry (Heinz & Britannia) as well as Biotech industry (Novozymes) where worked lastly as Senior Enzyme Application Scientist. Overall, he has stints in various scientific departments like Food Manufacturing, R&D, Corporate Manufacturing & Innovation-Scale-up. He is also inventor in 5 patent applications. Along with years of research work in Health Food & Agriculture, he has 450+ days of plant trial experience in food-to-agri processing. He is passionate about scientific innovations; has 24×7 scientist-mindset and considers his initial 7-months of in-plant training experience in Nestle, Unilever & Coca-Cola as his main roots of knowledge .
DISCLAIMER: Views expressed above are the author’s own.