date:Dec 21, 2012
A new process for blowing up grains of rice produces a super-nutritious form of puffed rice, with three times more protein and a rich endowment of other nutrients that make it ideal for breakfast cereals, snack foods and nutrient bars for school lunch programs, scientists are reporting. Their study appears in ACS' Journal of Agricultural and Food Chemistry.
Syed S.H. Rizvi and colleagues explain that commercial puffed rice is made by steam extrusion. An extruder squeezes rice flour mixed with