This New Bread Dough Helps Maintain Glucose Levels During Digestion
Michael Hemsworth — February 29, 2016 — Lifestyle
References: news.nus.edu.sg & gizmag
One of the main issues for those that are diabetic is maintaining glucose levels when choosing which foods to consume, so this new bread is designed with this in mind. Developed by scientists at the National University of Singapore, the bread is made using anthocyanin, which is a plant-based pigment. This ingredient helps to slow down the digestion of the food and help those with diabetes maintain their glucose levels.
The team behind the new bread is led by professor Zhou Weibiao and came about during a series of different tests and trials. Anthocyanins can be found in black rice and a variety of other foods which, if implemented into different foods, could help make more foods accessible to those with diabetes.
The team behind the new bread is led by professor Zhou Weibiao and came about during a series of different tests and trials. Anthocyanins can be found in black rice and a variety of other foods which, if implemented into different foods, could help make more foods accessible to those with diabetes.
Trend Themes
1. Bread Innovation - Exploring new ways to create bread that helps maintain glucose levels for those with diabetes.
2. Anthocyanin Utilization - Developing techniques to incorporate anthocyanin into various foods to support glucose level control.
3. Accessible Diabetic-friendly Foods - Creating a wider range of foods that are suitable and beneficial for individuals with diabetes.
Industry Implications
1. Food Manufacturing - Opportunity for food manufacturers to develop diabetic-friendly products using innovative ingredients like anthocyanin.
2. Healthcare - Healthcare providers can explore partnerships and collaborations to promote and distribute diabetic-friendly bread and related products.
3. Food Technology - Food technology companies can develop innovative techniques to incorporate anthocyanin into a variety of food products for diabetic individuals.
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