Scientists at the National University of Singapore have found that incorporating a betacyanin-rich extract from red dragon fruit peel into bread at 0.75% fortification significantly increases antioxidant levels and slows starch digestion, while also offering a potential route to reducing food waste Research from the Department of Food Science and Technology at the National University of Singapore (NUS) Faculty of Science has suggested that compounds extracted from red dragon fruit peel can be incorporated into bread to increase antioxidant acti... [2465 chars]
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