Diabetic-friendly noodles that can also lower 'bad' cholesterol

26 Sep 2017

The Straits Times, 26 Sept 2017 - Article highlighted the collaboration between SP’s Food Innovation & Resource Centre (FIRC) and the Health Promotion Board (HPB) to develop wholegrain yellow noodles made with beta-glucan, a soluble fibre, and rice noodles containing resistant starch. Both noodles have a lower glycemic index, which means the carbohydrates they contain are broken down by the body into glucose at a slower rate. This can be helpful for people with diabetes, as they have blood glucose levels that are higher than normal. FIRC and HPB aim to work with food manufacturers to develop the prototypes into commercial products.

 

 

Chatbot
Chat with us
Refresh