- Higher Protein, Lower Sugar Spikes
- Questions Remain on Long Term
Article Today, Hyderabad:
India’s staple grain is moving from farms to laboratories. Scientists have developed a designer rice using food engineering methods. This new product is created not in soil, but through controlled industrial processes. It aims to address nutritional gaps linked to conventional polished rice.
How The Grain is Made
The process begins with rice flour. Researchers extract protein isolates from rice and blend them into the flour. This mixture is then subjected to twin-screw extrusion, a method using heat and pressure. As a result, the output resembles polished rice grains in shape and texture.
Targeting Blood Sugar Levels
Conventional rice is high in carbohydrates and has a high glycaemic index. This often leads to rapid spikes in blood glucose. However, the engineered rice is designed to digest slowly. Its higher protein content reduces glucose release rates. Therefore, scientists suggest it may help manage diabetes risks.
Protein Levels Significantly Raised
Natural rice contains about 6 to 8 percent protein. In contrast, laboratory rice increases this to nearly 20 percent. This is achieved using rice-derived protein isolates. Meanwhile, experts note a limitation. Rice proteins lack certain essential amino acids. Hence, combining pulses or legumes could improve nutritional balance.
Ultra-processed Food Concerns
Despite its familiar appearance, the internal structure of this rice is altered. It is categorised as an ultra-processed food. The transformation from grain to flour and back changes its composition. Consequently, some experts caution about long-term digestive and metabolic effects.
Industry Steps In
The technology was developed under the Council of Scientific and Industrial Research. It has now been transferred to private firms, including Tata Consumer Products and a Chennai-based food company. These firms will commercialise the product. Pricing and accessibility remain uncertain.
A Shift in Food Thinking
India faces rising cases of obesity and diabetes. Scientists argue that staple foods must evolve to meet health challenges. This innovation reflects a shift from calorie-focused diets to nutrition-focused consumption. However, acceptance will depend on safety data, affordability, and public trust.
