MXPA06005595A - Flour composition with increased total dietary fiber, process of making, and uses thereof - Google Patents

Abstract

High amylose flour may be processed by a short hydrothermal treatment to increase its total dietary fiber (TDF) content. These flours may be prepared by heating a high amylose flour at a total water content of from about 10 to 50%by weight at a temperature of from about 80 to 160 DEG C., for about 0.5 to 15 minutes at target temperature. Thisinvention further relates to products which contain the high TDF flour, including food products.

Description

COMPOSITION OF FLOUR WITH INCREASED TOTAL DIET FIBER, PROCESS TO MAKE IT AND USES OF THE SAME The present invention relates to a flour composition with increased total dietary fiber, the process for making it and uses thereof. BACKGROUND OF THE INVENTION This invention relates to a process for making a flour composition with increased total dietary fiber, the resulting flour composition, and uses thereof. The flour is prepared by the hydrothermal treatment, of short selected time, of flour with high content of amylose. In addition, the invention relates to the use of this diet fiber meal composition high in food products. Flour is a complex composition that typically contains starch, protein, fat (lipids), fiber, minerals and a variety of other possible components. The starch component is a complex carbohydrate composed of two types of polysaccharide molecules: amylose, a primarily linear and flexible polymer of D-anhydroglucose units that are linked by the alpha-1, -D-glucosidic bonds, and amylopectin, a branched polymer of linear chains that are linked by the alpha-1, 6-D-glucosidic bonds. It is known that starch can be transformed by way of certain process operations into resistant starch, which has a high dietary fiber content and / or is resistant to pancreatic amylase. Such processing operations take significant time, typically in the order of at least one hour, to substantially increase the total dietary fiber. Research literature indicates that such starches have numerous beneficial effects, including colonic health and a reduced caloric value. In addition, starches can provide reduced ground grain carbohydrates, reduced glycemic and insulinic responses, impact satiety and contribute to sustained energy release, weight management, control of hypoglycemia, hyperglycemia, impaired glucose regulation, resistance syndrome, insulin, diabetes mellitus type II, and improved athletic performance, mental concentration and memory. Surprisingly, it has now been discovered that flour with high amylose content can be processed by a short hydrothermal treatment to increase its total dietary fiber content and that such flour is useful in a variety of products. BRIEF DESCRIPTION OF THE INVENTION Flour with high amylose content can be processed by a hydrothermal treatment, short of time to increase its total dietary fiber content (TDF). These flours can be prepared by heating a flour with high amylose content having at least 40% amylose content by weight of its starch in a total water content of about 10 to 50% by weight at a temperature of about 80. at 160 ° C, for approximately 0.5 to 15 minutes. This invention also relates to products containing high TDF flour, including food products. As it is used in the present, short time is proposed to imply a treatment of 0.5 to 15 minutes at the target temperature. As used herein, total water content is proposed to imply the moisture (water) content of the flour as well as any water added during processing. Total diet fiber (TDF), as used herein, is proposed to imply the dietary fiber content measured using the method described by the Association of Analytical Chemists (AOAC) method 991.43 (Journal of AOAC, Int, 1992, v. 75, No. 3, pp. 395-416). The total diet fiber is reported on a dry basis. Flour, as used herein, is proposed to imply, a multi-component composition that includes starch and may include protein, fat (lipids), fiber, vitamins and / or minerals. The flour is proposed to include, without limitation, ground grain, whole milled grain, wafer, dough, semolina, and semolina flakes but is not proposed to include pure starch. As used herein, flour with high amylose content is proposed to mean a flour containing at least about 271 amylose for wheat or rice flour and at least about 40% amylose for other sources, in weight of its starch as measured by the potentiometric method detailed in the Examples section. Gelatinization, as it is used in the present, is proposed to give an understanding of the process by which the starch is cooked and loses its granular structure. Granular is proposed to imply the structure of the native starch in which the starch is not soluble in water (still at least partially crystalline) and has birefringence and a typical Maltese cross under polarized light. In starches with high amylose content, some native granules do not exhibit a Maltese cross, particularly filamentous granules. During gelatinization, as used herein, starch loses its birefringent property as well as any Maltese cross present in its native state. As used herein, heating time is the time at the target temperature and does not include the high heating time (lift). As used herein, high heating time or elevation is proposed to imply the time required to heat the flour from room temperature to the target temperature. Target temperature, as used herein, is the temperature at which the flour is processed hydrothermally and begins when the flour reaches 80 ° C. Structural change, as used herein, is proposed to imply the change to any native structure of the flour components, and would include without limitation protein denaturation, annealing or crystallization of starch, and formation of complexes and other interactions between the flour components. As used herein, a food product is proposed to include all edible products and includes beverages, for human and / or animal consumption. Submaximal melting point temperature, as used herein, is proposed to imply a melting point temperature (Tp) which, if the flour was hydrothermally processed over a longer period of time, would substantially increase, by at least 5 ° C. BRIEF DESCRIPTION OF THE DRAWINGS Figure 1 depicts the melting profiles as measured by the DSC for hydro-thermally processed high amylose maize flours of Example 2. Figure 2 represents the melting profiles as measured by the DSC for hydrofluorically processed high amylose cornmeal of Example 5. DETAILED DESCRIPTION OF THE INVENTION High amylose flour can be processed by a short-time hydrothermal treatment to increase its total dietary fiber content (TDF). These flours can be prepared by heating a flour with high amylose content having at least 40% amylose content by weight of its starch in a total water content of about 10 to 50% by weight at a temperature of about 80. at 160 ° C, for approximately 0.5 to 15 minutes. The flours used in the preparation of the present invention can be any flour with high amylose content derived from any native source. A native flour as it is used in the present, is one as it is found in nature. Also suitable are flours derived from a plant obtained by standard breeding techniques that include cross-breeding, translocation, inversion, transformation, insertion, irradiation, chemical or other induced mutation, or any other gene or chromosome engineering method to include variations of the same. further, flour derived from a plant grown in mutations and induced variations of the above generic composition which can be produced by known standard methods of mutation reproduction are also suitable here. Typical sources for flours are cereals, tubers and roots, legumes and fruits. The native source can be any variety with high amylose content, including without limitation, corn, potato, sweet potato, barley, wheat, rice, sago, amaranth, tapioca, maranta, cannaceae, pea, banana, oats, rye. , triticale and sorghum. In one mode the flour is corn flour. As used herein, the term "high amylose" is intended to include a flour that contains at least about 27% amylose for wheat or rice and at least about 40% amylose for other sources, each by weight of its starch In one embodiment, the flour source contains from about 50% amylose, in another form from at least about 70% amylose, in a third form from at least about 80% amylose, and in a fourth mode at less about 90% amylose, all by weight of its starch.

As is known in the art, the flour will comprise components other than starch. In one embodiment, the flour used comprises at least 5% protein, at least about 1% lipids, all by weight of the flour, and at least about 50% amylose by weight of the starch. In one embodiment, the flour used comprises at least 10% protein, at least about 3% lipids, all by weight of the flour, and at least about 70% amylose by weight of the starch. In yet another embodiment, a corn flour is used which comprises about 8 to 13% protein, about 2 to 3% lipid, and about 85 to 90% starch, all by weight of the flour. In one embodiment, the flour has a protein content of at least about 20% and in another embodiment at least about 40% by weight of the flour. In another embodiment, the flour with high amylose content is extracted from a plant source having an amylose extender genotype (recessive or dominant). In another embodiment, the flour comprises starch containing less than 10% by weight of amylopectin as determined by the ethanol fractionation methodology. In yet another embodiment, the flour is derived from a population of plant reproduction, particularly maize, which is a genetic compound of germ plasm selections and comprises at least 75% by weight of amylose, in one case at least 85% by weight. amylose (ie, normal amylose), less than 10%, by weight, and otherwise less than 5%, of amylopectin, and from about 8 to 25% of low molecular weight amylose. In a further embodiment, the flour is extracted from the kernel of a starch support plant having a recessive amylose extender genotype coupled with numerous amylose extender modifier genes. Such a plant is known and described in the art. The flour is obtained from the native source using methods known in the art to produce flour, for example by dry milling. Other possible methods include, without limitation, wet milling and separation in a combination of dry and wet processes. One skilled in the art understands that the components of the flour can be handled; for example, the protein content of the flour can be increased by known techniques, such as fine grinding and air classification. In the preparation of the flour of this invention it is necessary that the flour be processed for a specified time in a specified total water content and defined temperature and combination of time to partially or completely avoid or minimize the gelatinization of the starch component of the flour so that it retains substantially its granular structure. Partial gelatinization can occur but must be minimized to maintain the highest possible TDF. In one modality, there is no gelatinization. To treat the flour under these conditions, a flour will be prepared. It has a high total fiber diet content. The total water content (moisture) will be in a range of about 10 to 50%, and in a mode of about 20 to 30% by weight based on the weight of the dry flour (dry solid base). In one embodiment, this relative humidity level is maintained substantially constant throughout the heating stage. In another embodiment, no water is added to the flour during heating, (ie no water is present during the heating step other than the moisture content of the flour). In another embodiment, the moisture content is not controlled (remains substantially constant) during the hydrothermal treatment such that the treated flour has a lower moisture content once processed. The flour is heated to a target temperature of about 80 to 160 ° C, and in a mode- at a temperature of about 100 to 120 ° C. While the most desirable temperature and water content may vary depending on the particular flour composition (including the source and amount of protein), starch and lipid) and its amylose content, it is important for the high total dietary fiber content that the flour remains in the granular state such that it does not lose its crystalline and birefringent characteristics. The heating time at the target temperature may vary depending on the flour used, its amylose content and its particle size, the level of the desired total fiber diet content, as well as the amount of moisture and the heating temperature. In one embodiment, such a warm-up time will be approximately 0.5 to 15 minutes. In one embodiment, the flour is heated. The high heating time, (elevation) may vary depending on the equipment used, the process conditions, and the flour used. In one embodiment, it is desirable to have a short high heating time to prevent color formation and adverse taste in the resulting flour. In another embodiment, the high heating time is less than about 5 minutes and in another less than about 1 minute. The conditions for treating flour to obtain a high level of total dietary fiber are such that the granular structure of the flour is not destroyed (gelatinized) such that they remain crystalline and birefringent. In addition, there would be no loss of any Maltese cross present in the native starch when the granular structure was observed in polarized light. Under some conditions, such as high humidity and high temperature, the starch granule may partially swell, but the crystallinity is not completely destroyed. Under these conditions, the starch granule has not been destroyed and an increase in total dietary fiber can still be obtained according to this invention. Although the crystallinity of the starch contributes to the total diet fiber, the hydrothermal processing also changes other components of the flour, structural changes can be included. In one aspect, hydrothermal processing conditions are selected to minimize the increase in total dietary fiber, yet minimize undesirable heat induced effects, such as reduced nutritional value (eg, vitamin degradation) or reduced organoleptic qualities (e.g. taste, color). The heating treatment can be conducted in any equipment known in the art, which provides sufficient capabilities for powder processing, thus, addition of moisture and mixing control, heating and drying as described. In one embodiment, the equipment is a continuous tubular thin film dryer. In another embodiment, the equipment is a combination of a continuous thin film dryer in series with a continuous heated conveyor screw, which can additionally be pressurized for the control moisture content at the target temperature. In yet another embodiment, the equipment is a batch cutter mixer. The heating treatment can be done as a batch or as a continuous process. In one embodiment, the heating treatment is conducted as a batch process and the flour is brought to a temperature in the range of 80 to 160 ° C and maintained at a substantially constant temperature. In another embodiment, the heating treatment is conducted as a continuous process, with a short rise time. In one embodiment of the continuous process, the flour is raised to a temperature in the range of 80 to 160 ° C and maintained at a substantially constant temperature; and in another embodiment, the heating treatment is substantially complete in time such that the temperature is reached. The flour can be further processed either before or after the heat treatment process, so long as such process does not destroy the granular structure of the starch. In one embodiment, such additional processing may include degradation using the alpha-amylase or acid treatment and in another, chemical modification. The particle size of the flour can be adjusted, either before or after the hydrothermal processing, for example, when grinding, agglomerating and / or sieving. However, it should be mentioned that milling can reduce the total dietary fiber content of the flour. In one embodiment, 90% of the hydrothermally treated flour has a particle size of at least 250 microns and no greater than 590 microns, and in another embodiment 90% of the hydrothermally treated flour has a particle size of 180 microns and not greater than 590 microns. In still another embodiment, the hydrothermally treated flour has a particle size of not more than 590 microns with 70% having a particle size of at least 180 microns and in an additional embodiment the flour has a particle size of not more than 590 micras with 80% having a particle size of at least 125 microns. In all cases, the particle size of the hydrothermally treated flour may be due to that of the flour before the treatment or due to a change in particle size after the treatment using methods known in the art. In one embodiment, the size after the treatment is due to that of the flour before the treatment. The flour can be purified using any of the techniques known in the art. In one embodiment, the flour is bleached using methods known in the art to reduce color. The pH of the flour can also be adjusted using methods known in the art.

The flour can be dried using any of the drying means known in the art which will not gelatinize its starch. In one embodiment, the flour is dried with air and in another it is dried with instantaneous evaporation. The pre- and / or post-processing methods used can also control the total dietary fiber content or otherwise make the flour more desirable for use in food. The resulting flour product that has been hydrothermally treated will contain starch that has retained granular structure as evidenced by its birefringent characteristic when observed under the microscope and by no loss of any Maltese cross present in the active starch when observed under light. polarized. The flour will have a total dietary fiber content of at least about 20% and at least 10% (absolute based on the weight of the flour) higher than that of the flour before the hydrothermal treatment. In one embodiment, the flour will have a total dietary fiber content of at least about 40%, in another embodiment at least about 50%, and in yet another embodiment at least about 60% by weight. The level of the dietary fiber of the flour will vary depending on the conditions used for the heating treatment as well as the particular starting material.

The resulting flour will also have a submaximum melting point temperature [Tp] (as measured by the DSC using the method detailed in the Examples section) such that, if the flour was hydrothermally processed for a longer period of time, the Tp would substantially increase, at least 5 ° C. The melting point temperature is dependent on the source and composition of the initial flour as well as the treatment conditions. A lower melting point temperature is desirable in either case as would be indicative of a flour that would cook more easily and have a higher level of water absorption. In one embodiment, the flour that is derived from corn has an amylose content of at least about 70% amylose by weight and the melting point temperature of the flour hydrothermally is at least about 100 ° C. The resulting flour has an acceptable color with no or minimal deviation from native flour. In one embodiment, the change in the L value, which expresses whiteness on a scale from 0 to 100, between the native flour and the hydrothermally treated flour is less than 10. In another embodiment, the change in the L value is less than 5. and in another embodiment the change in the value L is less than 2. The resulting flour has a high process tolerance in that it does not easily lose its TDF content under high heat and / or shear as the starch treated in a similar manner. This makes the flour of the present invention useful for increasing the TDF content of a variety of products in which the high TDF starches are not as functional. In one embodiment, the flour has 20% higher TDF retention than the starch under the same processing conditions with heat and shear. In one embodiment, the flour has a high process tolerance when it is extruded. The extrusion can be conducted using any suitable equipment and process parameters known in the art since a large number of combinations of process parameters exist, eg, product humidity, screw design and velocity, feed rate, body temperature. Cylindrical, mold design, formula and length / diameter ratios (L / d), Specific Mechanical Energy (SME) and Product Temperature (PT) have been used in the art to describe the process parameter window of the extrusion. In one embodiment, the flour retains about 50% of its total dietary fiber when exposed to an SME of at least about 125 Wh / kg and a PT of 135-145 ° C., and in another embodiment at least about 60% of its total diet fiber, by weight. The flour of this invention can be used in any food product. The flour will contribute to the total diet fiber and less than the caloric content of such a food product. Typical food products include, but are not limited to, cereals such as pucks for eating inflated or expanded cereals or cereals that are cooked before eating: baked goods such as breads, biscuits, cookies, cakes, pastries, buns, cakes and other basic ingredients of grains, pasta, drink; fried and coated foods; sandwiches; and cultured dairy products such as yogurt, cheeses and sour creams. The amount of dietary fiber that can be added and used in any given food will be determined to a greater degree by the amount that can be tolerated from a functional point of view. In other words, the amount of high TDF meal used can generally be until it is acceptable in the organoleptic evaluation of the food. In one embodiment, the flour of this invention is used in an amount of about 0.1 to 90%, by weight of the food and in another embodiment, of about 1 to 50%, and in yet another embodiment, of about 1-25%, in weight of the food. The flours of this invention can also be used in a pharmaceutical or nutritional product, including but not limited to prebiotic and probiotic compositions, diabetic foods and supplements, dietetic foods, foods to control the glycemic response, and tablets and other pharmaceutical dosage forms . The products made using the flours of this invention can be fed to (ingested by) any animal and in a mammalian mode. - The following modalities are presented to illustrate and further explain the present invention and should not be taken as limiting in any aspect. 1. A process for increasing the total dietary fiber of a flour comprising heating the flour under the conditions of a moisture content of between 10 to 50% by weight of the flour, at a target temperature of 80 to 160 ° C, and a time of 0.5 to 15 minutes at the target temperature to produce a hydrothermally heated flour; wherein the flour has an amylose content of at least 40% by weight of the starch in the flour or, if the wheat or rice flour with an amylose content of at least 27% by weight of the starch in the flour; wherein the conditions are selected to increase the total diet fiber by at least 10% based on the weight of the flour. 2. The process of mode 1, where the flour is a corn flour. 3. The process of mode 1, wherein the flour has an amylose content of at least about 70% by weight of the starch in the flour. 4. The process of mode 1, wherein the flour has an amylose content of at least about 80% by weight of the starch in flour. 5. The process of mode 1, wherein the flour has an amylose content of at least about 90% by weight of the starch in flour. 6. The process of mode 1, wherein the flour comprises at least 5% protein and at least about 1% lipid both by weight of the flour and at least about 50% of amylose by weight of the starch in the flour. 7. The process of mode 1, wherein the flour is a corn flour comprising about 8 to 13% protein and about 2% to 3% lipid, and about 85 to 90% starch, all by weight of the flour. 8. The process of mode 1, where the target temperature is between 100 and 120 ° C. 9. The process of mode 1, where the moisture content is between 20 to 30% by weight of the flour. 10. The process of mode 1, where the heating is carried out without the addition of water. 11. The process of mode 1, where the moisture content is not controlled during heating. 12. A composition comprising the hydrothermally treated flour of mode 1. 13. The composition of mode 12, wherein the flour has a total dietary fiber content of at least 20% by weight of the flour. 14. The composition of mode 12, wherein the flour has a total dietary fiber content of at least 40% by weight of the flour. 15. The composition of mode 12, where the flour has a total dietary fiber content of at least 50% by weight of the flour. 16. The composition of mode 12, where the flour has a temperature of submaximum melting point. 17. The composition of the embodiment 12, wherein the flour is a corn flour having an amylose content of at least 70% by weight of the starch in the flour and a melting point temperature of at least 100 ° C. 18. The composition of mode 12, where the flour has a change in the L value of less than 10. 19. The composition of mode 12, where the flour has a change in the L value of less than 2. 20. The composition of mode 12, where 90% of the flour has a particle size of at least 250 microns and no greater than 590 microns. 21. The composition of mode 12, where 90% of the flour has a particle size of at least 180 microns and no greater than 590 microns. 22. The composition of mode 12, where the flour has a particle size of not more than 590 microns and 70% of the flour has a particle size of at least 180 microns. 23. The composition of mode 12, where the flour has a particle size of not more than 590 microns and 80% of the flour has a particle size of at least 125 microns. 24. A method for producing a food comprising: extruding the composition of mode 13 using an SME of at least 125 Wh / kg and a PT of 135-145 ° C to form an extruded composition, wherein the extruded composition it retains at least about 50% by weight of its total dietary fiber content. 25. The method of mode 24, wherein the extruded composition retains at least about 60% by weight of its total dietary fiber content. EXAMPLES The following examples are presented to illustrate and further explain the present invention and should not be taken as limiting in any aspect. All parts and percentages are given by weight and all temperatures in degrees Celsius (° C) unless otherwise stated. The following test procedures were used for all the examples. A. Determination of Amylose Content Potentiometric Determination of Amylose Content Approximately 0.5 g of a starch sample (obtained from 1.0 g of ground grain) was heated in 10 ml of concentrated calcium chloride (approximately 30% by weight) at 95 ° C. C for 30 min. The sample was cooled to room temperature, diluted with 5 ml of 2.5% uranyl acetate solution, mixed well, and centrifuged for 5 minutes at 2000 rpm. The sample was then filtered to give a clear solution. The concentration of starch was determined polarimetrically, using the 1-cm polarimetric cell. An aliquot of the mixture (typically 5 ml) was then directly titrated with a standardized 0.01 N iodine solution while the potential was recorded using a platinum electrode with a KCl reference electrode. The amount of iodine needed to reach the inflection point was measured directly as the bound iodine. The amount of amylose was calculated by assuming that 1.0 grams of amylose will bind with 200 milligrams of iodine. B. Determination of the Total Diet Fiber The following procedure summarizes the determination of total dietary fiber content using the AOAC 991.43 method (Journal of AOAC, Int, 1992, v. 75, No. 3 p. 395-416). The test is performed using the TDZ Megazyme method equipment AOAC 991.43, K-TDFR. Procedure for the determination of the insoluble diet fiber: 1. Targets With each test, two targets are run together with the samples to measure any contribution of the reagents to the residue. 2. Samples a. Samples of 1,000 + 0.005 g are duplicated by weight with accuracy in 400 ml high form vessels. b. 40 ml of mixed buffer of 0.05 M MES-TRIS (pH 8.2) is added to each beaker. The magnetic stirring bar is added to each beaker. Stir on the magnetic stirrer until the sample is completely dispersed in the solution. 3. Incubation with stable a-amylase with heat a. 50 μl of stable α-amylase solution is added with heat, while stirring at low speed. b. Each glass is covered with frames of aluminum sheets. c. Place the covered samples in the shaking water bath at 95-100 ° C, and incubate for 35 minutes with continuous agitation. The registration starts once all the glasses are in the hot water bath. 4. Cooling a. All sample vessels are removed from the hot water bath and cooled to 60 ° C. b. The covers of aluminum sheets are removed. c. Scrape "any ring around the vessels and gels at the bottom of the beaker with a spatula, if necessary d.The side wall of the beaker and the spatula are rinsed with 10 ml of distilled water using a pipette. The temperature of the water bath is adjusted to 60 ° C. 5. Incubation with protease a. "100 μl of protease solution is added to each sample, b) covered with aluminum foil, and incubated in the shaking water bath. 60 ± 1 ° C, with continuous agitation for 30 minutes.

The recording starts when the temperature of the water bath reaches 60 ° C. 6. pH adjustment a. The sample vessels are removed from the stirring water bath. b. The covers are removed. c. 5 ml of 0.561 N HCl solution is dispensed into the sample while being agitated on the magnetic stirrer. d. The pH is verified, which must be 4.1-4.8. The pH is adjusted, if necessary, with additional 5% NaOH solution or 5% HCl solution. 7. Incubation with amyloglucosidase a. 200 μl of amyloglucosidase solution is added while stirring on the magnetic stirrer. b. The aluminum cover is replaced. c. They are incubated in the shaking water bath 60 ° C for 30 minutes, with constant agitation. The recording starts when the temperature of the water bath reaches 60 ° C. 8. Filtration adjustment a. The crucible containing Celite is weighed to 0.1 mg closer. b. It moistens and redistributes the bed of Celite in the crucible using approximately 3 ml of distilled water. c. Suction is applied to the crucible to extract the Celite on the agglomerated glass as a uniform mat 9. Filter the enzyme mixture from Step 7 through the crucible in a filter flask. 10. Wash the residue 2 times with 10 ml of distilled water preheated to 70 ° C. Water is used to rinse the beaker before washing the residue in a crucible. The solution is transferred to a cold 600 ml pre-weighed high-form beaker. 11. Wash the residue twice with 10 moles of: a. 95% ethanol b. Acetone 12. The crucible containing the residue is dried overnight at 103 ° C in an oven. 13. Cool the crucible in the dehydrator for approximately 1 hour. Weigh the crucible containing the residue of dietary fiber and the Celite to 0.1 mg closer. To obtain the weight of the residue, the tare weight is subtracted, that is, the weight of the dry crucible and the Celite. 14. Determination of protein and ash. A residue of each type of fiber is analyzed for protein, and the second residue is analyzed for the ash. to. The protein analysis is performed on the residue using the Kjeldahl method (AACC 46-10). The factor 6.25 is used for all cases to calculate the grams of the protein, b. For the ash analysis, the second residue is incinerated for 5 hours at 525 ° C as described in the AACC 08-01 method. It is cooled in the dehydrator and weighed to the nearest 0.1 mg. The weight of the crucible and the Celite are subtracted to determine the ash. The total diet fiber is calculated according to the formula presented below and is reported on the dry basis unless indicated otherwise. TDF (%) = [(R1-R2J / 2 - P-A-blank] / (ml + m2) / 2xl00 Where: ml - weight of the sample 1 m2 - weight of the sample 2 Rl - weight of the residue of 1 R2 - weight of the residue of m 2 A - weight of the ash of Rl P - weight of the protein of R2 C. Analysis heat through the DSC The thermal analysis of the native and hydrothermally treated flours was carried out using a Perkin Elmer 7 Differential Scanning Calorimeter with liquid nitrogen cooling accessory. 10 mg of the anhydrous sample was weighed in a hermetic stainless steel tray and water was added to obtain the water ratio in the flour 3: 1. The tray was sealed and scanned from the heating range of 10-160 ° C at 10 ° C / min. The samples were run in duplicates and the average values of the beginning, maximum and final melting temperatures (° C) and the enthalpy values of the gelatinization (J / g) were reported. D. Color measurement Color measurement was made using a Hunter Color Quest II spectrocolorimeter sphere model (Hunter Associates Laboratory, Inc. Reston, VA, USA) . The values L - and a - were measured and calculated according to the procedures and the software model specified for the use of the equipment. The L-value measures the lightness of a product and varies from 100 for perfect white to 0 for black. The value a-measures the redness when it is positive. Example 1 - Corn flour with high amylose content with high TDF produced by the hydrothermal treatment route in the short processing time: Ratio between processing time and TDF development The corn grain with high amylose content was used for produce corn flour with a high content of degerminated amylose by conventional dry milling. The dry milling process followed for typical description as outlined in the art and includes grain cleaning, degermination followed by separation of the germ and bran and the final stages of grinding and sieving to obtain the target particle size. The composition had the following characteristics: 13.6% humidity, 10.2% protein, 1.8% ash and 6.05% fat. The particle size distribution was as follows: 55.3% on a sieve of 25 microns, 18.3% on a sieve of 177 microns, 17.5% on a sieve of 125 microns and 8.9% through a sieve of 125 microns. The TDF of rice flour in high amylose content was 31%. Corn flour with high content of dry milled amylose was hydrothermally treated using a mixer and dryer cutter from the batch process (Prestovac Model: 308HP reactor manufactured by Processall, Cincinati, OH USA). The following conditions were used. Lot A: Corn flour with high amylose content was transferred to the reactor at room temperature. The moisture content of corn flour with high amylose content was adjusted from 13-6 to 30% moisture (+/- 1%). Corn flour with a high amylose content adjusted to humidity was heated to 121 ° C (250 °). Heating to 121 ° C took approximately 45 minutes. Samples were taken just after the target temperature was reached (specified as "1 min at target temperature") as well as after 30, 60 and 120 min at the target temperature. Samples were analyzed in duplicates for total dietary fiber (TDF) using the AOAC method 991.43. A second lot (lot B) was produced and analyzed using the same processes and procedures but different settings for moisture content (25%) and target temperature 126 ° C (260 ° F). Table 1 shows the processing time at the target temperature and TDF data. Table 1: TDF data for corn flour with a high content of hydrothermally treated amylose The data in Table 1 shows that TDF of corn flour with high amylose content increased 31% for untreated flour at 63% (Sample A) and 61% (Sample B) once the process reached the respective target temperature of 121 to 126 ° C. In maintenance at the target temperatures, no significant increase in TDF was observed for samples A and B. The results show that the TDF developed very fast and peaked so soon after the target temperatures were reached. This result acquires a faster mechanism for the development of TDF than was typically observed for starches with high amylose content.

Example 2 - Effect of process conditions on the melting characteristics of corn flour with high hydrothermally treated amylose content and the correlation to TDF development. The "Sample A Series" was characterized.

Example 1 as well as corn flour with high amylose content untreated by DSC analysis to determine changes in melting behavior. The analytical procedure is described above. Table 2 summarizes the TDF data as well as the data describing the melting behavior of the compositions. In addition, the fusion profiles are shown in the Figure. The data shows that the beginning temperature (To), the maximum temperature (Tp) and the final temperature (Te) increased with the longer processing time. For To, the most significant increase was observed between untreated flour and one minute in the sample of the target temperature. For Tp, the most significant increases were observed for the "1 min in the target temperature sample" (Sample A-1) and the change from 60 to 120 min. For the Te the most significant changes were observed for the? L min in the target temperature sample "and the change from 30 to 60 minutes.The change in the melting profile towards the higher temperatures with the longer processing time also it is illustrated in Figure 1. The TDF data shows what, as discussed in Example 1, the maximum TDF level was already obtained once the process reached the target temperature (Sample Al), since the melting temperature data For the Sample Al do not show their highest level for this sample series, the data prove that the development of TDF on corn flour with high content of hydrothermally treated amylose, treated by the process of short time, is not only dependent on a change of process induced in the fusion characteristics or the crystallinity of the starch.This suggests that other mechanisms similar to the denaturation of the protein induced by the process and other complex structural changes impact the development of TDF in hydrothermally treated flours. It is also important that the increase in the melting temperature observed for the samples treated with the longer processing time did not result in a further increase in TDF. Table 2: Melt data measured by the DSC route for corn flour with a high content of hydrothermally processed amylose of hydrothermally treated amylose The "Sample A Series" described in Examples 1 and 2 as well as corn flour with high untreated amylose content were analyzed for color using a spectrocolorimeter sphere model - Hunter Color Quest II (Hunter Associates laboratory, Inc., Reston, VA, USA). The procedure measured the values L - and a -. The value L - describes the lightness on a scale of 10 to 100. A reduction in 1 value L - expresses reduced lightness. The value a -, when positive, describes an increase in redness. The two values that were used to describe the increase in roasting that was observed for corn flour with a high content of hydrothermally treated yellow amylose. Table 3 shows the processing time, the color data and the TDF data for the native flour as well as for the hydrothermally treated samples. The color data shows reduced lightness (value L-) and increased redness (value a -) with the longest processing time. This result expresses negligible discoloration or color change during processing. The data also shows that the short time process produces a flour with maximum TDF at the lowest level of discoloration. This is an additional benefit for the use of the composition in foods. Table 3: TDF and color data for native maize flour and high content of hydrothermally treated amylose.

Example 4 - Corn flour with high amylose content with increased TDF produced by the hydrothermal treatment route in the short processing time and rapid high heating in a continuous system The corn flour with high amylose content described in Example 1 treated hydrothermally using a continuous short-time process. The continuous process design was composed of a heated jacket thin film dryer (Solidaire, Model SJS 8-4, Hosokawa-Bepex, MN, USA) in series with a heated jacket conveyor screw (Thermascrew, Model TJ-81K3308, Hosokawa-Bipex MN, USA). The system was designed to operate under moderate pressure. The double blade gate valves were used to maintain the system pressure while feeding and discharging corn flour with high amylose content. The thin film dryer was used to heat the corn flour with high amylose content to respective target temperatures. The residence point in the thin film dryer was calculated to be approximately 1 min. The heated conveyor screw was used to control the heat-moisture treatment time. The residence time was affected between the screw speed. Prior to the hydrothermal treatment, corn flour with high amylose content was adjusted to a moisture content of 25% (+/- 1%) using a batch ribbon blender. Corn flour with a high moisture content of amylose was fed into the pressurized system at approximately 50 kg / h. Saturated steam was fed into the system at a vapor temperature equivalent to the target temperature of the product. This was done to maintain a humidity of at least 25% in the product during processing. A temperature probe was produced in the transfer of the product from the thin film dryer to the conveyor screw. The corn flour with high amylose content was processed under the conditions reported in Table 4. The samples were analyzed for TDF. The TDF data are shown in Table 4. Table 4: TDF data for the hydrothermally processed high amylose corn meal by the The data in Table 2 show that the short-time treatment increased TDF of high-amylose corn flour from 31% for untreated flour to 54-62% for hydrothermally treated products. Example 5 - Effect of the process conditions on the melting characteristics of the hydrothermally treated high-amylose corn meal and the correlation to the TDF The samples described in Example 4 were characterized by the DSC analyzes to determine the changes in the merging behavior. Table 5 summarizes the TDF data as well as the data are described in the melting behavior of the compositions. further, the melting profiles are shown in Figure 2. The data shows that the hydrothermal treatment for 15 minutes at 100 ° C created compositions which, when compared to the untreated flour, had a higher significant TDF and a melting duct with an increase To of 73.5 to 85.2 ° C, an increase H delta of 6.47 to 8.40 J / g and only slight increases in the Tp and Te. The hydrothermal treatment of short time at the higher temperature also increased the TDF and changed the melting temperature to higher levels. It is important to mention the fusion profile was found to be greatly reduced. In addition, the fall in delta H for the sample suggests that partial gelatinization may have occurred under the process conditions used. This data set shows that partial or a low level of gelatinization did not prevent high TDF in the flour by the process described. In addition, a comparison of Sample Al of Example 1 of Sample D of Example 4 shows that, although both products were produced via a short time process at the same target temperature (120-121 ° C) and have The same TDF level (61 to 63%), the products show different fusion profiles. This suggests that the high heating time has an impact on the composition and, subsequently, performance in the food.

Table 5: The melting data measured by the DSC for the hydrothermally processed high amylose corn meal processed by the continuous short-time process Example 6 - Effect of the process conditions of the color conditions for the hydrothermally treated high amylose corn meal and the correlation to the TDF The analytical method described in Example 3 was used to measure the color of the samples of corn flour with high amylose content produced by the continuous short-time hydrothermal treatment route as described in Example 4. The data are summarized in Table 6. It can be seen that the continuous short-time process produced corn flour with high content of amylose with TDF increased and very little (Sample D and E) or almost no color deviation (Sample C) from the untreated flour. Table 6: color data for the hydrothermally treated high amylose corn meal produced by the continuous short-time process Example 7 - Effect of particle size reduction (post-processing) on the TDF of corn flour with high amylose content produced by the short-term heat-moisture treatment route Corn flour with high content of The native amylose that is described in Example 1 was hydrothermally treated using the short time continuous process described in Example 4. The corn flour with high amylose content was treated at 25% humidity for 15 minutes at 100 ° C (Sample F). After the hydrothermal treatment, Sample F had the following particle size distribution: 22.85 on the sieve of 250 microns, 45-1% on a sieve of 180 microns, 10.5% on a sieve of 125 microns and 21.6% on the sieve. a 125 micron sieve. Sample F was milled to a fine particle size using an air sorting mill. The ground product, Sample G, had a particle size range of 53 to 32 microns (determined as 100% through a sieve of 53 microns and 100% on a sieve of 32 microns). The table shows the PTO for the PTO samples. The data shows that the processing step resulted in a TDF reduction of 48 and 42%. However, the TDF level of 42% for fine flour (Sample G) is likely higher than the TDF of native untreated flour (31%). The result indicates that the grinding action may have destroyed part of the protective structure that was created through the hydrothermal treatment. Since such behavior is not known for purified starch treated with heat-moisture, the result gives another indication for the structural changes induced by the more complex process that constitutes TDF in corn flour with high content of hydrothermally processed amylose. Table 7: The TDF of the hydrothermally treated high-amylose corn flour and its fine ground product Example 8 - Short-time hydrothermal treatment of corn flour with high amylose content with and without moisture control The process described in Example 4 was used to heat treat the corn flour with high amylose content described in Example 1 under atmospheric conditions. The corn flour with high amylose content was adjusted to a humidity of 25% and heat treated under atmospheric conditions for 15 minutes at a target temperature of 100 C (Sample H). The time temperature profile was equivalent to the conditions used for Sample C in Example 4. Since such an atmospheric process design does not control the moisture in the product, and the process resulted in significant moisture reduction in the flour ( dried). As a result, the flour was dried from a starting humidity of 25% at a humidity of 115. Table 8 shows the batches of TDF and moisture for Sample H compared to the data for Sample C. although the TDF for Sample H not the level of Sample C, the increase in TDF of 31% for corn flour with high untreated amylose content to 38% is significant. This is a surprising discovery since this suggests that there is no need to control moisture during the process, as specified by the heat-moisture treatments, in order to produce a corn flour composition with high amylose content with significantly increased TFD. . Table 8: TDF data for corn flour with high amylose content hydrothermally treated with and without control of. humidity Example 9 - Processing of short hydrothermal time of corn flour with high amylose content and corn starch with high content of amylose Corn starch with high content of amylose, contains a TDF of 18%, was adjusted to a moisture of 30% and heat treated using a thin film dryer (Turbo Dryer, VOMM, Italy). This equipment design is very similar to the equipment used in Example # 4 (Solidaire, Hosokawa Bepex, MN, USA). As described for the process in Example 8, the heat treatment was performed under atmospheric conditions. Therefore, the moisture was not controlled and the starch was dried during the process. Corn starch with high amylose content adjusted for moisture was heat treated at a temperature of 100-103 ° C with a residence time of about 8 min (Sample Kl). The objective to extend the treatment time, the processed starch was readjusted to a humidity of 30% and exposed to the same process conditions for a second time (Sample K2). Table 9 shows the TDF data for Samples Kl and K2 compared to Sample H of Example 8. As described in Example 8, Sample h, prepared from corn flour with high amylose content, was processed from a lower starting humid (25%) and at the same temperature level (100 ° C). Table 9: TDF data for corn flour with high amylose content and corn starch with high amylose content treated with heat The data in Table 9 show that short-time heat treatment at 100 ° C did not increase the TDF of corn starch with high amylose content. In contrast, some heat treatment conditions resulted in a significant increase in TDF when corn flour with high amylcsa content was used. As discussed above, the TDF increased from 31 to 48%. This is another indication that the development of TDF in the flour is based on mechanisms that may include more than the process of starch picking. Example 10 - The use of hydrothermally treated high-amylose corn flour in an extruded breakfast cereal formulation The hydrothermally treated flour was evaluated in the expanded breakfast cereal to examine its performance in the food application representing a heat process significant and component of shear stress. A new sample (B5) was prepared for the application experiment according to the process described in Example 1. The flour that was used as the starting material for the hydrothermal processing contained 10.5% moisture, 9.7% protein, 2.2% fat, 0.65% ash and had the TDF of 28%. The final TDF of the hydrothermally treated flour (sample B5) was 49%. The extrusion processing was carried out using three Wenger double screw extruders of cylindrical shape model Tx 57 to prepare the expanded breakfast cereal. The dry mixtures of the ingredients were prepared according to the formula listed in Table 10. The experimental samples were used to replace the degerminated corn flour in the formula to achieve 5 g of fiber per 30 g portion of cereal (17%). ) which corresponds to a claim labeled "high fiber source". Three formulations were evaluated: 1) a control composition, 2) a composition containing the hydrothermally treated flour (B5) with a starting TDF of 49% where flour was included in the replacement at 39% (wb) and 3) a composition containing corn starch with a high content of heat-moisture treated amylose with a starting TDF of 64% where the starch was included at 30% (wb). The formulations for all three samples are presented in Table 10. Table 10. Expanded Cereal Formulas The dry materials were mixed in the ribbon blender, Wenger Manufacturing, Inc., model No. 6100-000 for 30 minutes, fed into a hopper and extruded without pre-conditioning. The feeding ratio was 100 kg / Hr. For the 3 designs. of cylindrical body extruder used, the temperature profile of the cylindrical body was adjusted to 50 ° C, 80 ° C and 92 ° C and remained within the range of 4 degrees. The Specific Mechanical Energy (SME) was calculated according to the formula presented below to serve as an indicator of the input of mechanical shear stress to the process. Torque / Actuai / TorqueMax x Screw Speed? Ctuai / Screw SpeedMax Motor Power Constant Performance Expense The selected extrusion conditions are summarized in Table 11. From the extruder, the expanded samples settled to dry. The temperature of the dryer was adjusted in a first zone at 130 ° C, and in a second and third zone at 30 ° C. The total retention time was approximately 8 min. At the outlet of the dryer, the products were collected in in-line boxes and packed to minimize atmospheric moisture collection. The TDF of the dry samples and the final products were determined using the AOAC 991.43 method. The TDF retention was calculated according to the formula: TDF retention (%) = (TDFsample x 100) / Dry TDFMeasure The TDF of the dry samples for samples 2 and 3 was 22% (wb) and for a control it was 5% (Wb). Table 11. Processing conditions of the breakfast cereal and final properties. na - not applicable The temperature range of the product was 135-145 ° C The results presented in Table 11 showed that under the same extrusion conditions, as defined by the screw speed settings of the process parameters, profile of the cylindrical body temperature and water content of the formula in the extruder as well as the results of the hydrothermally treated flour, of the resulting SME, in the TDF retention higher than the heat-moisture treated starch. The flour represents a selection ingredient for the formulation of the extruded breakfast cereal with increased fiber content. The results show that at least 60% of TDF is retained by and by the hydrothermally treated flour in the application of shear and high temperature such as the extrusion of the extended cereal where the moisture content in the extruder is 16%, SME is approximately 125Wh / kg and the temperature of the product does not exceed 145 ° C. under the same conditions, the starch treated with heat and humidity retains only 41% of the TDF. Example 11 - Hydrothermal treatment of corn flour with high amylose content in a continuous process in different processing times. The corn flour with high amylose content as described in Example 1 was hydrothermally processed in a continuous operation using the process described in Example 4. The corn flour with high amylose content was adjusted to a moisture content of 25% (+/- 1%) using a batch ribbon blender. The adjusted moisture flour was heat treated at a target temperature of 120 ° C for 5 min. (Sample D of Example 4), 15 minutes (Sample L) and 30 minutes (Sample N). Table 2 shows the conditions of the TDF process and color data. It can be seen that the maximum TDF was obtained in a short processing time of 5 minutes. The decline in TDF in the longer processing time may be due to partial loss of granular integrity. In addition, the extension of the processing time to 30 minutes resulted in the discoloration of the significant and undesirable product as expressed by the way of the decrease in the value L and the increase in the value a. Table 12: TDF and Color data for corn flour with a high content of hydrothermally processed amylose.

Claims (25)

1. CLAIMS 1. A process to increase the total diet fiber of a flour, characterized in that it comprises heating the flour under the conditions of a moisture content of between 10 to 50% by weight of the flour, at a target temperature of 80 to 160 ° C, and a time of 0.5 to 15 minutes at the target temperature to produce a hydrothermally heated flour; wherein the flour has an amylose content of at least 40% by weight of the starch in the flour or, if it is wheat flour or rice, an amylose content of at least 27% by weight of the starch in the flour; where the conditions are selected to increase the total diet fiber by at least 10% based on the weight of the flour.
2. 2. The process according to claim 1, characterized in that the flour is a corn flour.
3. 3. The process according to claim 1 or 2, characterized in that the flour has an amylose content of at least about 70% by weight of the starch in the flour.
4. 4. The process according to claim 3, characterized in that the flour has an amylose content of at least about 80% by weight of the starch in the flour.
5. 5. The process according to claim 4, characterized in that the flour has an amylose content of at least about 9% by weight of the starch in the flour.
6. The process according to any of claims 1-5, characterized in that the flour comprises at least 5% protein and at least about 1% lipid both by weight of the flour, and at least about 50% of amylose by weight of the starch in the flour.
7. The process according to claim 6, characterized in that the flour is a corn flour comprising about 8 to 13% protein and about 2 to 3% lipid, and about 85 to 90% starch, all by weight of the flour.
8. 8. The process according to any of claims 1-7, characterized in that the target temperature is between 100 and 120 ° C.
9. 9. The process according to any of claims 1-8, characterized in that the moisture content is between about 20 to 30% by weight of the flour.
10. 10. The process according to any of claims 1-9, characterized in that the heating is carried out without the addition of water.
11. 11. The process according to any of claims 1-10, characterized in that the moisture content is not controlled during heating.
12. 12. A composition, characterized in that it comprises the hydrothermally heated flour according to any of claims 1-11.
13. The composition according to claim 12, characterized in that the flour has a total dietary fiber content of at least 20% by weight of the flour.
14. The composition according to claim 13, characterized in that the flour has a total dietary fiber content of at least 40% by weight,. of the flour.
15. 15. The composition according to claim 14, characterized in that the flour has a total dietary fiber content of at least 50% by weight of the flour.
16. 16. The composition according to any of claims 12-15, characterized in that the flour has a temperature of submaximum melting point.
17. 17. The composition according to any of claims 12-16, characterized in that the flour is a corn flour having an amylose content of at least 70% by weight of the starch in the flour and a melting point temperature. of at least 100 ° C.
18. 18. The composition according to any of claims 12-17, characterized in that the flour has a change in the L value of less than 10.
19. The composition according to claim 18, characterized in that the flour has a change in the value L of less than 2.
20. The composition according to any of claims 12-19, characterized in that 90% of the flour has a particle size of at least 250 microns and not more than 590 microns.
21. 21. The composition according to any of claims 12-19, characterized in that 90% of the flour has a particle size of at least 180 microns and no greater than 590 microns.
22. 22. The composition according to any of claims 12-19, characterized in that the flour has a particle size of not more than 590 microns and 70% of the flour has a particle size of at least 180 microns.
23. 23. The composition according to any of claims 12-19, characterized in that the flour has a particle size of not more than 590 microns and 80% of the flour has a particle size of at least 125 microns.
24. 24. A method for producing a food, characterized in that it comprises: extruding the composition according to any of claims 12-23 using an SME of at least 125 Wh / kg and a PT of 135-145 ° C to form a composition extruded, wherein the extruded composition retains at least about 50% by weight of its total dietary fiber content.
25. 25. The method according to claim 24, characterized in that the extruded composition retains at least about 60% by weight of its total dietary fiber content.