Reduced digestible carbohydrate food having reduced blood glucose response

A reduced digestible carbohydrate food having a modified matrix structure that comprises discrete units of starch granules that comprise available carbohydrate, and a protective food film network that includes a non-digestible protective material, which surrounds the discrete units of starch granules to provide protection of a portion of the available carbohydrate from digestion in the small intestine when the reduced digestible carbohydrate food is eaten, wherein the food is a restructured rice particle made from a dough, the dough comprising a rice flour, the non-digestible protective material, and an ionic property modifier, the restructured rice particle comprising by weight:

• a) at least about 50% by weight the rice flour that contains the discrete units of starch granules;
• b) 4-20% the non-digestible protective material, wherein the non-digestible protective material consists essentially of:
• (1) a structural material comprising:
• (i) a structural/viscous fermentable material selected from the group consisting of methyl cellulose, high methoxyl pectin, carrageenan, guar gum, gum Arabic, and mixtures thereof, and
• (ii) a structural protein polymer selected from the group consisting of vital wheat gluten, modified wheat gluten, and mixtures thereof;
• and
• (2) 70-80%, by weight of the non-digestible protective material, a rheology modifier that is selected from the group consisting of a fructooligosaccharide (FOS), inulin having a degree of polymerization (DP) from about 2-20 and an average DP of about 4-7, polydispersed inulin having a DP from about 2-60 and an average of about 10-12, and mixtures thereof;
• and
• c) 2-4% by weight of the non-digestible protective material, at least one ionic property modifier selected from the group consisting of divalent and monovalent chloride and citrate salts;
• wherein the glycemic index of the reduced digestible carbohydrate food is at least 30% less than the glycemic index of a conventional food made from the rice flour, excluding any dilution of the reduced digestible carbohydrate food by the non-digestible protective material.

A reduced digestible pasta, the reduced digestible pasta having a modified matrix structure that includes starch granules that comprise available carbohydrate, and a protective food film network that includes a non-digestible protective material, which surrounds the starch granules to provide protection to a portion of the available carbohydrate from digestion in the small intestine when the reduced digestible pasta is eaten, the pasta comprising by weight:

• a) at least about 85% a flour that contains the starch granules, the flour consisting of durum flour and a second flour selected from the group consisting of flours of wheat, rye, barley, oat, sorghum, rice, corn, legume, pea, and potato, and mixtures thereof, and
• b) at least about 5% and up to about 15% the non-digestible protective material, the non-digestible protective material comprising:
• (1) a structural material comprising:
• (i) a structural/viscous fermentable material selected from the group consisting of high methoxyl pectin, xanthan gum, and mixtures thereof, and
• (ii) a structural protein polymer selected from the group consisting of vital wheat gluten, modified wheat gluten, and mixtures thereof;
• and
• (2) at least 25% and up to about 90%, by weight of the non-digestible protective material, a rheology modifier selected from the group consisting of a fructooligosaccharide (FOS), inulin having a degree of polymerization (DP) from about 2-20 and an average DP of about 4-7, polydispersed inulin having a DP from about 2-60 and an average of about 10-12, and mixtures thereof;
• and
• (3) at least about 1% and up to about 5% by weight of the non-digestible protective material, an ionic property modifier selected from the group consisting of divalent and monovalent chloride and citrate salts and mixtures thereof;
• wherein the glycemic index of the reduced digestible pasta is at least 30% less than the glycemic index of a conventional pasta made from the flour, excluding any dilution of the reduced digestible pasta by the non-digestible protective material.

A reduced digestible restructured rice particle, the reduced digestible restructured rice particle having a modified matrix structure that includes starch granules that comprise available carbohydrate, and a protective food film network that includes a non-digestible protective material that surrounds the starch granules to provide protection to a portion of the available carbohydrate from digestion in the small intestine when the reduced digestible restructured rice particle is eaten, the restructured rice particle comprising by weight:

• a) at least 75% a flour that contains the starch granules, the flour comprising a rice flour, and
• b) the non-digestible protective material, in an amount of at least about 5% and up to about 40% by weight of the reduced digestible restructured rice particle, the non-digestible protective material comprising:
• (1) a structural material comprising at least one of:
• (i) a structural/viscous fermentable material selected from the group consisting of high methoxyl pectin, xanthan gum, and mixtures thereof, and
• (ii) a structural protein polymer selected from the group consisting of gluten, modified gluten, casein, soy, whey concentrate, and mixtures thereof;
• and
• (2) at least 25% and up to about 90%, by weight of the non-digestible protective material, a rheology modifier selected from the group consisting of a fructooligosaccharide (FOS), inulin having a degree of polymerization (DP) from about 2-20 and an average DP of about 4-7, polydispersed inulin having a DP from about 2-60 and an average of about 10-12, and mixtures thereof;
• and
• (3) at least about 1% and up to about 5% by weight of the non-digestible protective material, an ionic property modifier selected from the group consisting of divalent and monovalent chloride and citrate salts, and mixtures thereof;
• wherein the glycemic index of the reduced digestible restructured rice particle is at least 30% less than the glycemic index of a conventional restructured rice particle made from the flour, excluding any dilution of the reduced digestible restructured rice particle by the non-digestible protective material.