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US 2013/0158133 A1Published application
Method of treating carbohydrate rich foods for reducing their glycemic indicies
OwnerBashir A. Zirkiainventor
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Abstract
The production of starch containing products such as rice for use in a low glycemic diet as a carbohydrate substitute in diet preparations is disclosed. The preparation may be readily adjusted in form and taste with respect to aroma, texture, consistency, and flavor for utilization in a number of food preparation techniques including baking and frying. The method provides digestible starches from native and commercial starches by controlled heating and/or enzymatic processing and filtration of carbohydrates.
Claims21
A method for making a food product for use in a low glycemic index diet which comprises:
- a) preparing a mixture of starch with water;
- b) heating the mixture at a temperature of from about 50° to about 65° C. for from about 5 to about 10 minutes;
- c) separating the starch product remaining in the heated mixture from step b) by filtration;
- d) mixing the starch product, collected from the last filtration step, with water and bringing the water starch mixture to a temperature of about 50° to 65° C., maintaining the mixture at this temperature for about 5-8 minutes, and separating the water from the starch product remaining by filtration;
- e) repeating step d) at least 3-4 times;
- and
- f) collecting the starch product remaining after the final filtration from which at least 14% of the water-soluble starch has been removed.
4 more elements
Dependencies are inferred from the claim text.