A team of food scientists from the National University of Singapore (NUS) have formulated a recipe for making bread ideally suited for diabetic patients. The healthier bread was formulated by adding a natural plant pigment, called anthocyanin, extracted from black rice. This new bread gets digested at a slower rate which helps in improving blood glucose control. The bread is also high in antioxidants to boot. The findings open up exciting possibilities of creating healthier, diabetic-friendly food products.
The usual bread contains high amount of rapidly digestible starch, and have a high glycemic index. It is rapidly digested and absorbed into the bloodstream quickly, causing a sharp increase in blood sugar levels. Rapid digestion of bread may also 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.
Anthocyanins are rich in antioxidant properties and may help prevent cardiovascular and neurological diseases, cancer, and inflammation according to the scientists.
Xiaonan Sui, Yan Zhang, Weibiao Zhou. Bread fortified with anthocyanin-rich extract from black rice as nutraceutical sources: Its quality attributes and in vitro digestibility. Food Chemistry, 2016; 196: 910