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Naturally occurring polyphenols and proteins from pigmented waxy rice may help starch ingredients improve texture without any chemical modification — a change some consumers may welcome, said Ya-Jane Wang, professor
Polyphenols and proteins from pigmented waxy rice are being explored as a natural alternative to modified starch, which could have future uses for cereals, pudding or pasta.
Annegret Jannasch, a U of A doctoral student in food science, won a best student research presentation award at the 2023 Cereals & Grains Association annual meeting in Chicago.
This research documents the results of the piloting of an innovative technology with a limited-water fortification parboiling met
Analysis in English on Burkina Faso about Agriculture and Food and Nutrition; published on 1 Jun 2023 by Oxfam