RS20140709A1 - A procedure for the production of insoluble, low-calorie, non-allergenic dietary fibers from triticale - Google Patents

Abstract

Dietary fibers from triticale are a new product because none of the existing state of the technique does not describe the preparation thereof, or any application. They are obtained by the process described for the first time in this patent, which is unique because it is based only on the use of selected endogenous amylolytic enzymes of triticale and triticale brans as raw materials. Technological process of preparing dietary fiber from triticale ensures obtaining dietary fibers which do not contain fats and proteins, and which is really important, do not contain gluten, which is a growing problem in the food industry due to the increasing frequency of allergic reactions. It can be concluded that dietary fibers from triticale are low caloric, non-allergenic dietary fibers, which successfully replace whole-wheat flour, oatmeal and all other insoluble dietary fiber in products of the food industry. Their use guarantees the declared amount of dietary fibers in foodstuffs and also allows easier dosing and combining of other ingredients because of their low caloric value. Using the dietary fibers from triticale in food products instead of whole-wheat flour avoids the negative impact of phytates contained in the flour, which prevent the absorption of iron, calcium, and zinc in the gastrointestinal tract of the human.