Food compositions including resistant starch

Abstract

The invention described in this application relates to food compositions such as breakfast cereals, bread and the like which have an enhanced dietary fibre content. In each case the source of dietary fibre 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.

1 . A food composition having an enhanced dietary fibre content comprising a dietary fibre containing substantially chemically unmodified starch having an amylose content of at least about 50% or if a rice starch, at least about 27%, and/or from a grain or parts thereof, the starch content of which has an amylose content of at least about 50% or if a rice starch, at least about 27%, the enhanced dietary fibre content being derived from said starch.  
     
     
         2 . A food composition as in  claim 1  wherein the amylose content of the starch is 55% or more.  
     
     
         3 . A food composition as in  claim 2  wherein the amylose content of the starch is 70% or more.  
     
     
         4 . A food composition as in  claim 3  wherein the amylose content of the starch is 80% or more.  
     
     
         5 . A food composition as in  claim 4  wherein the amylose content of the starch is 85% or more.  
     
     
         6 . A food composition as in  claim 5  wherein the amylose content of the starch is 90% or more.  
     
     
         7 . A food composition as in any one of  claims 1  to  6  wherein the starch is a wheat, maize, barley, pea or rice starch and/or the grain or parts thereof is wheat, maize, barley, pea or rice.  
     
     
         8 . A food composition as in  claim 7  wherein the starch is maize starch and/or the grain or parts thereof is maize.  
     
     
         9 . A food composition as in any one of  claims 1  to  8  wherein the starch and/or the grain or Darts thereof are included in an amount of from about 5-60% to give a dietary fibre content of about 1.5-20%.  
     
     
         10 . A food composition as in any one of  claims 1  to  9  further comprising from 75 to 95% flour.  
     
     
         11 . A food composition as in  claim 10  wherein the flour content is 75%.  
     
     
         12 . A food composition as in  claim 10  wherein the flour content is 80%.  
     
     
         13 . A food composition as in  claim 10  wherein the flour content is 85%.  
     
     
         14 . A food composition as in  claim 10  wherein the flour content is 90%.  
     
     
         15 . A food composition as in  claim 10  wherein the flour content is 95%.  
     
     
         16 . A food composition as in  claim 9  comprising noodles wherein the starch is in an amount of up to about 24%.  
     
     
         17 . A food composition as in  claim 9  comprising bread wherein the starch is in an amount of from about 5-25%.  
     
     
         18 . A food composition as in  claim 17  wherein the bread is gluten free and includes the starch in an amount up to about 15%.  
     
     
         19 . A food composition as in  claim 9  comprising a breakfast cereal.  
     
     
         20 . A food composition as in  claim 19  wherein the breakfast cereal is selected from the group consisting of flaked cereals and extruded flakes.  
     
     
         21 . A food composition as in  claim 20  wherein the breakfast cereal is bubbled, popped or blistered in appearance.  
     
     
         22 . A food composition as in  claim 21  wherein the dietary fibre content is about 4.5% or more.  
     
     
         23 . A food composition as in  claim 22  wherein the dietary fibre content is. about 12.4% or more.  
     
     
         24 . A food composition as in  claim 23  wherein the dietary fibre content is about 15.3% or more.  
     
     
         25 . A food composition as in  claim 24  wherein moist pellets produced during formation of the flakes are tempered overnight, such that the dietary fibre content thereof is about 17.5% or more.  
     
     
         26 . A food composition as in  claim 23  wherein the dietary fibre content is about 20.7% or more.  
     
     
         27 . A food composition as in  claim 21  wherein the breakfast cereal is in the form of “pillows” having a light, airy texture.  
     
     
         28 . A food composition as in  claim 27  wherein the breakfast cereal has a dietary fibre content of about 10%.