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Food compositions including resistant starch

a technology of food compositions and starch, which is applied in the field of food compositions including resistant starch, can solve the problems of substantial problems in formulating satisfactory food products, and the proportion of diets of people in developed countries that contain inadequate levels of dietary fibr

Inactive Publication Date: 2002-05-09
CORN PROD DEV INC
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, it would seem that a high proportion of diets of people of the developed countries contain an inadequate level of dietary fibre.
Such sources do, however, present substantial problems in formulating satisfactory food products, in particular low gelatinization temperatures which are typically 60-80.degree. C.

Method used

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  • Food compositions including resistant starch

Examples

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Embodiment Construction

[0023] In order to better understand the nature of this invention, a number of examples will now be described.

[0024] Breakfast Cereals

[0025] The high amylose starch of the invention can be used to advantage in a variety of ready-to-eat breakfast cereals. These include flaked cereals, extruded flake cereals, extruded gun-puffed cereals, extruded and other shredded cereals, oven-puffed cereals, granola cereals and extruded expanded cereals.

[0026] (1) Flaked Cereals

[0027] While still in grit form A-958 (Hi-maize-high amylose starch 80%, available from Starch Australasia Limited) can be processed to make a cornflake by using higher than conventional levels of water addition and longer cooking times. The final toasted product (formulation 2571 / 1) has a light colour and is significantly higher in dietary fibre content as is shown in Table 2.

[0028] (2) Extruded Flake

[0029] An extruded flake product was made by rotary cooking, cold form pelleting, flaking and toasting according to formulati...

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Abstract

The invention described in this application relates to food compositions such as breakfast cereals, bread and the like which have an enhanced dietary fiber content. In each case the source of dietary fiber is a starch, preferably a maize starch, having an amylose content of 50% or more, the starch being incorporated into a food composition as appropriate. Alternatively, grains or legumes or parts thereof which include starch of this amylose content may be used.

Description

[0001] This invention relates to food composition which include resistant starch as a source of dietary fibre and in particular to food compositions which include grain or parts thereof and starch derived from the grain which is high in amylose.[0002] It has been recognised that a balanced diet must include an adequate level of dietary fibre. There are many natural food sources of dietary fibre of which cereals, particularly bran, are recognized as a good source.[0003] However, it would seem that a high proportion of diets of people of the developed countries contain an inadequate level of dietary fibre. An inadequate level of dietary fibre has been linked with a number of diseases which may be broadly classified as metabolic and gastrointestinal. Examples of these diseases are diabetes mellitus, diverticular disease and colonic cancer.[0004] It has also be found that some forms of dietary fibre are useful in lowering blood cholesterol.[0005] One approach to providing adequate level...

Claims

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Application Information

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Patent Type & Authority Applications(United States)
IPC IPC(8): A21D2/18A21D2/36A23L7/135A23L7/17A23L29/206A23L29/212A23L33/21
CPCA21D2/186A21D2/36A21D2/362A23L1/308A23L1/0522A23L1/1646A23L1/1805A23L1/052A23L29/206A23L29/212A23L7/135A23L7/17A23L33/21
Inventor MCNAUGHT, KENNETH JOHNBROWN, IAN LEWISGANLY, ROBERT
Owner CORN PROD DEV INC
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