Yogurt, widely known for being a good source of vitamins, protein, and beneficial microorganisms, has just become even healthier. Thanks to the addition of rice bran from red and black rice varieties, this dairy favorite now packs even more nutritional benefits.
Rice bran is rich in dietary fiber, essential minerals, and phytochemicals — natural compounds that help fight harmful particles in the body that can damage cells. These nutrients also aid in reducing inflammation and help protect against cancer, obesity, and diabetes. Additionally, the inclusion of rice bran extends the shelf life of yogurt, preventing it from spoiling quickly.
Initial studies reveal that combining carabao milk with rice bran significantly boosts the antioxidant activity of yogurt. This means it is more effective in combating free radicals that damage cells, strengthening the immune system, and offering greater protection against disease. The dietary fiber from rice bran also contributes to regulating blood sugar levels, lowering cholesterol, and improving digestion.
Rice Chemistry and Food Science
E-mail: hmcorpuz@exchange.philrice.gov.ph
Specialization/s: Rice Chemistry, Functional Foods, and Molecular Nutrition
This nutrient-rich yogurt was developed by the Rice Chemistry and Food Science Division of the Philippine Rice Research Institute (PhilRice), led by Dr. Henry M. Corpuz, in partnership with the DA-Philippine Carabao Center and Central Luzon State University.
In addition to yogurt, PhilRice is also producing a variety of healthy food products made from brown rice and other rice-based ingredients that help manage blood sugar levels. The institute is currently developing ready-to-eat meals enhanced with high-value crops and rice-based nutrients, which can be distributed as relief food during disasters.
According to Dr. Corpuz, a food technologist at PhilRice, these food innovations support the government’s efforts to combat undernutrition, stunting, micronutrient deficiencies, and obesity among Filipinos.#
