Method for increasing expansion and improving texture of fiber fortified extruded food products

摘要

A method is provided to increase the fiber content of extruded foods without compromising overall eating quality. It has been recognized that dietary fiber is beneficial in human diet; however, it has been difficult to obtain good or acceptable texture in extruded foods fortified with high fiber because the addition of dietary fiber to these foods adds density. It has now been found that the addition of resistant starch to starting dough mixes for extruded food products not only increases the total dietary fiber of the extruded food product, but also increases expansion and improves the texture of the extruded food over compositions that do not contain the resistant starch and over compositions that are fortified with other forms of dietary fiber, such as oat bran.