Rice bran for added fibre
- Published: 03 April, 2008
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Adding rice bran to refined cereals, breads, baked goods, extruded snacks, pasta and cookies could be a key means of improving their fibre content and overall nutritional profile, according to nutritionists at Beneo Group.
Rice bran - the husk of the grain that is removed in the milling process - is extremely nutrient dense, said Beneo Group nutritional support manager Hélène Alexiou. "It also has a slightly nutty, sweet taste profile. It's high in fibre, proteins, unsaturated fatty acids, vitamins, minerals, phytosterols and antioxidants that appear to work synergistically."
Alexiou said there was good data highlighting the beneficial effects of rice bran on heart health but that the science was not yet sufficient to make health claims.
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