Scientists from Japan’s National Food Research Institute (NFRI) have developed a new jelly like substance named as “rice gel” which can be used in the processed food industry. The new product can serve as an alternative to wheat in the processed food industry as per sources. Further it has been observed that demand for the “rice gel” will be quite high as many consumers are said to be allergic to wheat on using the processed foods.
According to the findings, ‘Rice Gel’ can be prepared from high amylose rice content which is used as animal feed. In this process, rice is cooked and churned in a machine at high speed. It produces a material that resembles like milk pudding with no specific smell or taste. The density of the material can be adjusted by altering its moisture percentage and the time taken to churn.The product is mixed with eggs or other ingredients to form a crispy choux pastry or a chewy “udon” noodles.
On going through its characteristics, it showed that the “rice gel” does not spoil easily and so it can be used in a broad range of processed foods such as breads and confectioneries. Further, it has been quoted that the “rice gel” was discovered accidentally about five years ago when researchers got this material while developing something. Though at first instance, it was that thought that the product may act as a disaster, but later its properties were recognized as new ingredient for processed food industry.