Scientists show dragon fruit peel extract boosts bread nutrition and lowers glycemic potential
A research team led by Professor Zhou Weibiao from the Department of Food Science and Technology at the NUS Faculty of Science has shown that compounds extracted from red dragon fruit peel can be incorporated into bread to increase antioxidant activity and slow starch digestion, offering a potential...
Image: Phys.org
A research team led by Professor Zhou Weibiao from the Department of Food Science and Technology at the NUS Faculty of Science has shown that compounds extracted from red dragon fruit peel can be incorporated into bread to increase antioxidant activity and slow starch digestion, offering a potential pathway to healthier staple foods and reduced food waste.
Originally published at Phys.org
