| 摘要 |
Low calorie foods are made by allowing natural foods contg. edible carbohydrate to swell with a cellulose ether in the presence of water, and drying and opt. comminuting the resulting gel. The foods treated may be cereals, peas, beans and other leguminous vegetables, tubers such as potatoes, root vegetables such as carrots, etc. The food may be treated prior to the above e.g. by grinding (of cereals into flour) or by boiling or steaming (e.g. of potatoes). The food and the cellulose ether are e.g. kneaded together with water at 20-40 degrees C o give a swollen paste which is then dried e.g. by baking and then e.g. comminuted by grinding into a flour which can be used in soups, biscuits, cakes, puddings, etc. The treated prods. are useful for diabetics and in diets requiring a reduced calorie intake. |
