TECHNICAL FIELD

The present invention is in dietary and dietetic fields and relates to a functional breadstick which plays an important role in healthy food consumption and weight control and which is recommended to be consumed as intermediate meal (snack).

PRIOR ART

Today, unhealthy food consumption is substantially excessive. Particularly ready-made packaged foods consumed as intermediate meal affect human health in an unfavorable manner. Moreover, in the diet lists prepared for weight control, breadsticks and similar products recommended by dietitians for being consumed in intermediate meals do not provide sufficient fullness feel since they have low fiber ingredient and starch ingredient which is not very resistant. Therefore, studies are realized for developing intermediate meals having healthy ingredient and which provides fullness for a long time.

As a result, because of all of the abovementioned problems, an improvement is required in the related technical field.

BRIEF DESCRIPTION OF THE INVENTION

The present invention relates to a functional breadstick, for eliminating the above mentioned disadvantages and for bringing new advantages to the related technical field.

The main object of the present invention is to provide a functional breadstick which provides staying full for a long time.

Another object of the present invention is to provide a functional breadstick which provides the amount of fiber which shall be taken daily.

Another object of the present invention is to provide a functional breadstick which has different aromatic flavors. In order to realize all of the abovementioned objects and the objects which are to be deducted from the detailed description below, the present invention is a functional breadstick. Accordingly, said functional breadstick comprises resistant starch between 10% and 40% by weight and inuline between 5% and 10% by weight.

In a preferred embodiment of the present invention, there is dietary fiber between 8 grams and 10 grams in a breadstick portion of 20 grams.

In another preferred embodiment of the present invention, there is glycemic index value between 50 and 60 in a breadstick portion of 20 grams.

In another preferred embodiment of the present invention, the subject matter breadstick comprises aromatic additives.

In another preferred embodiment of the present invention, said aromatic additives are at least one of cinnamon and curcuma.

DETAILED DESCRIPTION OF THE INVENTION

In this detailed description, the subject matter functional breadstick is explained with references to examples without forming any restrictive effect only in order to make the subject more understandable.

The present invention is a functional breadstick particularly for consumption in intermediate meals and which is formed by using resistant starch and inuline at predetermined amounts and providing long duration fullness feeling for providing digestion system health and weight control.

Breadstick is floury product obtained by means of bringing flour, water and other required substances together and provided with the desired shape and cooked at a determined temperature.

In the present invention, said resistant starch cannot be digested in the small intestine of healthy individuals in a different manner from the normal starch, and said resistant starch is a starch and a starch fragmentation product which can be fermented in large intestine micro flora. Therefore, it is defined as a fraction of dietary fiber which cannot be digested in the small intestine. Said resistant starch shows resistance to digestion and therefore, it passes through the intestines without being fragmented by the body. Resistant starch, which has the same structure as the starch formed by amylose and amylopectin and which cannot be digested in the body, exists within the scope of dietary fiber. Thanks to the usage of resistant starch therein, the glycemic index of functional breadstick which is the final product has been reduced.

In the present invention, said functional breadstick comprises resistant starch between 10% and 40% by weight. In the preferred embodiment of the present invention, the functional breadstick comprises resistant starch at proportion of 10%, 15%, 20%, 25%, 30%, 35%, 40% by weight.

Inuline is a mixture of fructan chains which substantially exists in plants as stored carbon hydrate. In the present art, great part of inuline is obtained from the roots of chicory plant and by means of hot water extraction method.

Inuline is a dietary food within the resoluble fiber group. It is effective in weight control and for decreasing high cholesterol levels, and at the same time, it increases calcium and magnesium digestion. Under normal conditions, inuline passes through the human digestion system without being digested. In order to realize said digestion process, there has to be an increase in the number of bacteria which provides digestion. In this case, increase of the number of useful bacteria leads to functioning of the inuline substance as prebiotic. Excessive inuline consumption leads to gas occurrence and dyspepsy in the intestines.

The functional breadstick mentioned in the present invention comprises inuline between 5% and 10% by weight. In the preferred embodiment, the functional breadstick comprises inuline at proportions of 5%, 6%, 7%, 8%, 9% and 10% by weight. Thanks to the inuline usage therein, the fiber ingredient of functional breadstick which is the final product is increased.

The resistant starch and inuline, existing in the functional breadstick, are dietary fibers which show prebiotic effect for increasing probiotic bacteria in the intestine. By means of this, they support micro-biota and heal constipation and reinforce the immune system and facilitate healing and provide protection from various diseases, primarily digestion system diseases.

A portion of (20 grams) breadstick comprises between 8 grams and 10 grams of dietary fiber on the average. It is recommended that adults take 20 grams - 35 grams of fiber daily, however in the daily life, much lesser fiber may be consumed. By means of said functional breadstick, this dietary fiber, which was taken in an insufficient manner, is also completely provided to the user.

The glycemic index value of standard breadsticks has been determined to be equal to 86 on the average. As a result of the measurements made for the subject matter functional breadstick, said glycemic index value is determined to be equal to 55 on the average. Since the glycemic index values of said standard breadsticks are high, they increase the blood sugar of the individual. In this case, the individual gets hungry in a faster manner and needs food consumption again. Shortly, the glycemic index value of the functional breadstick is lower than the glycemic index value of normal breadsticks. By means of this, it is more effective in blood sugar balance and appetite control.

As an alternative, functional breadstick is obtained with different flavors and of which the functionality is increased by adding aromas of plants with flavoring characteristic like cinnamon and curcuma. Cinnamon is used in blood sugar control and curcuma is used in weight control.

As a result, the subject matter functional breadstick is formed by adding inuline to resistant starch and the fiber proportion when compared with the breadsticks has been substantially increased. Thus, the fullness duration of the users is increased more.

The subject matter functional breadstick can be used in the treatment of obesity, digestion system diseases, diabetes, and in diets, in healthy and prebiotic feeding.

The protection scope of the present invention is set forth in the annexed claims and cannot be restricted to the illustrative disclosures given above, under the detailed description. It is because a person skilled in the relevant art can obviously produce similar embodiments under the light of the foregoing disclosures, without departing from the main principles of the present invention.