-Key findings show less fat, fewer calories, lower sodium, and comparable
taste in finished product containing SRB-
-Study also cites lower production costs as major benefit-
PHOENIX, March 31 /PRNewswire-FirstCall/ -- NutraCea (OTC Bulletin Board: NTRZ), a world leader in stabilized rice bran (SRB), nutrient research and technology, today released the results of a significant new study, sponsored by NutraCea and conducted by Ingredient Technologies, an independent research firm, at Iowa State University, to determine the effects of adding stabilized rice bran (SRB) in battered and fried product applications.
The study, in which 20 percent of the wheat flour used in a batter preparation was replaced with SRB, showed that the finished product contained 32 percent less fat, 26 percent fewer calories, and five percent lower sodium than the batter prepared with wheat flour. In addition, the study indicated that the replacement of wheat flour with SRB had no effect on the color, taste or texture of the finished product.
"We are very impressed with the results of the study. It clearly will have an impact on the food industry resulting in significant cost savings, said Gits Prabhu, Ph.D., the Principle Investigator of the study.
"The test results clearly validate the fact that SRB can play a significant role in the reduction of fat in battered and fried product applications. The fact it does so while also providing a reduction in cost will provide a tremendous value to the market," stated John Duffy, President of Ingredient Technologies.
Equally important was the study's conclusion regarding the cost of the battered preparation: Certain foods prepared with SRB showed an 11 percent lower production cost than the same foods prepared only with wheat flour.
Dr. Paul Mathewson, NutraCea's Chief Science Officer said, "The purpose
of the study was to compare the nutritional differences between battered
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