What Is Different In This Rice?

The distinguishing feature of CSIR "Designer Rice" is its low glycaemic index (GI), which measures how rapidly food elevates blood glucose levels. Conventional polished white rice has a high GI, which contributes to rapid blood sugar spikes - a cause for concern in a country with a growing diabetes population.

The technique underlying decreasing the GI in this modified rice is based on protein fortification. By incorporating concentrated rice protein into the flour foundation, researchers changed the grain's nutritional makeup.

In essence, the additional protein serves as a metabolic buffer. It delays stomach emptying and starch digestion, resulting in a more gradual release of glucose into the circulation.

Traditional rice contains just 6-8 per cent protein, however the designer variation increases this proportion by up to 20% by integrating rice protein isolates.

These are extracted, purified protein forms produced from rice, assuring that the product is plant-based and allergen-free.