The entrancing aroma of fresh made ‘puris’ on a lazy Sunday morning or the captivating savour of freshly fried ‘wadas’ on a mundane day can always be a treat for our taste buds and reminds us of our abysmal love for the fried foods.
Average Asian cuisine and particularly delicacies from the Indian peninsula have their rendezvous with frying as an important part of their preparation. However, it is very essential to be wise in your choice while choosing cooking oil as it not only adds flavour to your dishes but also has a vital effect on your health. Stir-frying and deep frying operations can instil a huge amount of oil in the food. Therefore, it is essential to go for oil that not only improves the eating quality of your food but also makes your dishes nutritionally wholesome. With the paradigm shift in healthy eating, people are getting acquainted with healthy food choices. Rice bran oil is one such new entrant in the cooking oil category and is gaining a lot of importance because of its health benefits. Rice bran oil is recently being referred to as ‘Liquid Gold’. It is widely manufactured and marketed in various segments of the market and finding warming acceptance among different demographics.
Traditionally, many of the Asian countries, including India, were predominantly using rice bran for the purpose of cattle besides the measly amount of it is utilised recently for fibre enrichment. However, Japan realised the true potential of rice bran by extracting rice bran oil and marketing it as ‘Heart Oil’. Now, it is emerging as popular cooking oil among the masses, particularly because of its light nature and the high smoking point which makes it congenial with frying applications. Also, the production of rice bran oil offers huge prospects in India, since India, China, and Japan are the leading rice producers. More than half of rice is processed in small rice mills and this leaves approximately 20–25 million metric tons of bran available for oil production.
Rice Bran Oil is a Liquid Gold
Diese Geschichte stammt aus der March 2019-Ausgabe von Food Marketing & Technology - India.
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Diese Geschichte stammt aus der March 2019-Ausgabe von Food Marketing & Technology - India.
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