Mod­i­fied rye bran could turn un­healthy ex­truded snacks to healthy ones

Lehdistö/media

Kuvaus

Extruded snacks such as cheese puffs are generally made of refined flour and lacking the health benefits associated with dietary fibre.

Aihe

Up to 40% rye bran could be included in extruded snacks without affecting their structural and textural properties, or compromising the taste, according to a PhD study to be defended at the University of Helsinki, and carried out at the VTT Technical Research Centre of Finland. Not only is rye bran a cost-effective ingredient but it is also high in fiber and nutritional value.

Aikajakso4 joulukuuta 2020

Käsittely mediassa

1

Käsittely mediassa

  • NimiMod­i­fied rye bran could turn un­healthy ex­truded snacks to healthy ones
    Tunnustuksen arvoKansallinen
    Medianimi / kanavaPRESS RELEASE: LIFE SCIENCE NEWS and HEALTH NEWS
    MediatyyppiVerkko
    MaaSuomi
    Julkaisupäivämäärä04/12/2020
    KuvausUp to 40% rye bran could be included in extruded snacks without affecting their structural and textural properties, or compromising the taste, according to a PhD study to be defended at the University of Helsinki, and carried out at the VTT Technical Research Centre of Finland. Not only is rye bran a cost-effective ingredient but it is also high in fiber and nutritional value.
    Tuottaja / kirjoittajaUNIVERSITY OF HELSINKI
    URL-osoitehttps://www.helsinki.fi/en/news/life-science-news/modified-rye-bran-could-turn-unhealthy-extruded-snacks-to-healthy-ones
    HenkilötSyed Ariful Alam