| 摘要 |
PURPOSE:To produce a snack food having improved digestibility of edible fiber and excellent action to human body, by adding edible fiber and fructo- oligosaccharide to a snack food. CONSTITUTION:Edible fibers such as cellulose, mannan, alginic acid, etc., and a fructo-oligosaccharide are added to a snack food such as biscuit, cookie, etc., in the conventional process for the production of snack food. The amounts of the edible fiber and the fructo-oligosaccharide are e.g. about 30-50wt% and about 15-30wt% respectively, based on the wheat flour used as a raw material of the snack food.
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