FDBusiness.com

Scientists create better-for-you bread

 Breaking News
  • Nestlé Inaugurates New Nescafé Dolce Gusto Production in Vietnam Nestlé has inaugurated a new Nescafé Dolce Gusto capsule production line in Dong Nai Province, Vietnam. The site will process an expected 2,500 tons of coffee per year (equivalent to 130 million capsules), using high quality coffee beans from Vietnam. This volume is expected to increase in the coming years. The investment reflects Nestlé’s clear focus on high-growth, [...]...
  • Pink Lemonade Yogurt? Arla Brings Indulgence to New Markets Arla Foods is to expand its successful Finnish brand, Ihana, into new markets with the premium yogurt range being launched in Denmark and the UK. Meaning ‘wonderful’ in Finnish, Ihana was launched through an extensive brand launch in 2016 in Finland with an iconic new design. Indulgence is one of the few areas in growth within [...]...
  • Process Components Announces Kemutec Expansion into Netherlands Process Components has announced the expansion of subsidiary company Kemutec in Europe, with the long-established manufacturing brand opening a new office in the Netherlands. The move forms a key part of its global strategy to extend its global territories, significantly grow its revenues and create new jobs. Kemutec has more than three decades’ worth of heritage in [...]...
  • Packaging Automation Supports the Reduction in Plastic Packaging Waste With the launch of the UK Plastics Pact to address the impact plastic waste is having on the environment, retailers and manufacturers are more conscious of single use and non-recyclable plastics and want to cater for the green consumer. The industry is turning to various kinds of eco-friendly packaging with the aim of reducing plastic [...]...
  • Glanbia Cheese Joint Venture to Build New €130 Million Mozzarella Cheese Facility Glanbia Cheese, the joint venture business between Glanbia plc and Leprino Foods, plans to build a new, world-class mozzarella cheese manufacturing facility in Portlaoise, County Laois, Ireland. A site for the new facility has been identified at the recently established Togher National Industrial Estate in Portlaoise. A total of €130 million will be invested in [...]...

Scientists create better-for-you bread

March 29
12:19 2016

black_riceA team of food scientists from the National University of Singapore (NUS) says it has successfully formulated a recipe for making healthier bread by adding a natural plant pigment, called anthocyanin, extracted from black rice. This new bread option gets digested at a slower rate – hence improving blood glucose control – and is high in antioxidants, among other health benefits. This is said to be the first study where anthocyanin extract has been fortified into a bread product, and the findings open up new possibilities of creating healthier, diabetic-friendly food products.

Bread is a popular staple food for many people around the world. Most bread contains a high amount of rapidly digestible starch, and hence many of them have a high glycaemic index. Food high on the glycaemic index are rapidly digested and absorbed into the bloodstream quickly, causing a sharp increase in blood sugar levels and making them unsuitable for diabetic patients. In addition, rapid digestion of bread may result in people consuming more bread than required to make up the hungry feel. The excessive consumption of bread could increase the risk of overweight and obesity, and their associated diseases, such as Type II diabetes.

The anthocyanin-fortified bread created by NUS researchers could potentially bring health benefits to consumers looking for a healthier option to normal bread. The findings of the study were published in the journal Food Chemistry in October 2015.

Anthocyanins belong to the group of flavonoids that are naturally occurring pigments in fruits and vegetables, and are responsible for the orange, red, violet, and blue colours observed in nature. Fruits, such as blueberries, grapes, blackberries, as well as grains and vegetables like black rice and purple sweet potatoes, are naturally rich in anthocyanins.

Scientific studies have shown that anthocyanins are rich in antioxidant properties and may help prevent cardiovascular and neurological diseases, cancer, and inflammation. Anthocyanins are also known to play a role in controlling obesity and diabetes as they can inhibit digestive enzymes and hence reducing blood glucose levels.

“Despite their antioxidant capacity and associated health benefits, the knowledge of using anthocyanins as an ingredient in food products, particularly semi-solid products, is very limited,” said Professor Zhou Weibiao, Director of the Food Science and Technology Programme at the NUS Faculty of Science. “Hence, we wanted to explore the feasibility of fortifying anthocyanins into bread, to understand how it affects digestibility and its impact on the various quality attributes of bread.”

Currently, approaches for developing health-promoting bread are dominated by adding whole grains and fibres in bread, partly aiming to slow down its digestion among several health benefits.

“Reducing the digestion rate of the bread will lead to a lower glycaemic index and slower absorption of the bread’s carbohydrates,” said Dr Sui Xiaonan, a recent PhD graduate from the Food Science and Technology Programme at NUS and first author of the study. “This usually suggests a lower insulin demand, and could potentially improve long-term blood glucose control. Our study explores an alternative way of producing functional bread that delivers health benefits to consumers.”

The NUS team, led by Prof Zhou, found that digestion rates of the anthocyanin-fortified bread reduced by 12.8 per cent, when 1 per cent of anthocyanin extract from black rice was added into the bread dough and baked at the optimal condition of 200 degree Celsius for 8 minutes. The digestion rate dropped further to 20.5 per cent, when the amount of anthocyanin extract increased to 4 per cent.

Another area of interest for the team was to explore a way to incorporate anthocyanins into bread to improve its value as a health-promoting food. The team had previously conducted a study in 2014 to examine the degradation of anthocyanins during baking. They found that more than 80 per cent of the antioxidant capacity was retained in the bread crust and crumb, even when baked at temperatures as high as 240 degree Celsius for up to 12 minutes.

“Our results demonstrate that it is indeed feasible to create functional food products through anthocyanin fortification, using bread as an example,” said Zhou. “We hope to conduct further studies to incorporate anthocyanins into other food items, such as biscuits. Our team is also keen to explore opportunities to work with industry partners to introduce the anthocyanin-fortified bread to the market.”

About Author

admin

admin

Related Articles



Food & Drink Business Conference & Exhibition 2016

Upcoming Events

  • September 5, 2018Int'l Food Products and Processing Technologies Exhibition (WorldFood Istanbul)
  • September 15, 2018iba
  • September 25, 2018PPMA Show 2018
  • September 27, 2018Int'l Fruit Show (eurofruit)
AEC v1.0.4

find food jobs

The Magazine

F&D Business Preferred Suppliers

New Subscriber





Subscribe Here



Advertisements