FOOD COMPOSITION

Abstract

A food composition containing green banana and inulin and having a low glycemic index and/or a low glycemic load is described. The food composition is delicious and healthy, contains natural, whole ingredients, high amounts of dietary fiber, healthy fats, and no added sugar. Such a composition satisfies the desire for a sweet treat while nurturing the body.

Claims

1. A composition comprising green banana, inulin, a low glycemic sweetening agent and a fat component, wherein the composition has a glycemic index of about 55 or less and/or a glycemic load of about 10 or less, wherein the sweetening agent is at least one of erythritol and monk fruit, and wherein the fat component is selected from the group consisting of milk, half and half, heavy cream, light cream, coconut milk, almond milk, soy milk, coconut cream, creamed coconut and mixtures thereof.

2. The composition according to claim 1, wherein the green banana is present in the form of one or more selected from the group consisting of green banana biomass, raw green banana and green banana flour.

3. The composition according to claim 1, wherein the green banana is present in an amount of about 10% to 60% by weight relative to the total weight of the composition and the inulin is present in an amount of about 3% to 45% by weight relative to the total weight of the composition.

4. (canceled)

5. The composition according to claim 1, wherein the sweetening agent is present in an amount of about 5% to 15% by weight relative to a total weight of the composition.

6. The composition according to claim 1, wherein the fat component is present in an amount of about 15% to 60% by weight relative to the total weight of the composition.

7. (canceled)

8. The composition according to claim 1, wherein the composition has a glycemic index of about 30 or less.

9. (canceled)

10. The composition according to claim 1, wherein the composition has a glycemic load of about 2 or less.

11. The composition according to claim 1, wherein the composition has a berry, chocolate, or coconut flavor.

12. (canceled)

13. The composition according to claim 1, wherein the fat component comprises at least one of coconut cream and creamed coconut.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0010] The disclosure relates to food compositions which promote gut microbiome nourishment. More particularly, the disclosure relates to novel nutritional food compositions comprising a combination of one or more resistant starches and one or more types of fructans. In a preferred embodiment, the food composition comprises a combination of green banana as the source of resistant starch and inulin as the fructan.

[0011] In one embodiment, the green banana comprises a green banana biomass. The green banana biomass may be formed by cooking, peeling and shearing the pulp of a plurality of green bananas so as to form a green banana puree.

[0012] Other appropriate forms of the green banana include, without limitation, raw green banana and green banana flour. It will also be understood that the green banana component of the food composition may comprise green banana biomass, raw green banana and/or green banana flour, either alone or in combination with each other. The food composition comprises green banana in an amount of about 5% to about 70% by weight, more preferably about 10% to about 60% by weight, most preferably about 10% to about 25%. It will be understood by those skilled in the art that the specific concentration of the green banana may vary depending upon various factors of the desired food product, such as nutritional content, taste, texture and the like.

[0013] The inulin is preferably initially provided in powder form and is preferably derived from blue agave. Inulin is a plant-based prebiotic, soluble fiber, produced by many fruits and vegetables as a source of energy. Inulin helps to maintain healthy digestion and decrease the risk of disease, as well as being naturally sweet. The food composition preferably comprises inulin in an amount of about 3% to 45%, and more preferably about 7% to 20% by weight. It will be understood by those skilled in the art that the specific concentration of the inulin may vary depending upon various factors of the desired food product, such as nutritional content, taste, texture and the like.

[0014] The food composition preferably has a low glycemic index and/or a low glycemic load. For the purposes of this disclosure, the term “low glycemic index” refers to a GI of 55 or less; GI values of 56 to 69 are “medium” and GI values of 70 or higher are “high.” The glycemic load referred to herein is calculated as GL=GI×g/100, where GI is the glycemic index of the food composition and g is the glycemic carbohydrate content per serving of the food composition. The term “low glycemic load” refers to a GL of 10 or less; GL values of 11 to 20 are “medium” and those having GL of greater than 20 are “high.”

[0015] In one embodiment, to facilitate adequate mixing of the inulin with the green banana and further lower the glycemic index and consequent load, the food composition preferably includes a fat component, more preferably a fat component that contains water. The inulin is preferably diluted in or otherwise mixed with the fat component to form an inulin solution which is then mixed with the green banana. Examples of the fat component include, for example, any type of milk, half and half, heavy cream, light cream, coconut milk, almond milk, soy milk, coconut cream, creamed coconut, and any mixture thereof. Most preferably, the inulin is diluted in coconut cream/creamed coconut. The food composition preferably comprises the fat component in an amount of about 15% to 60% by weight, more preferably about 20% to 50% by weight, and most preferably about 30% to about 50% by weight. It will be understood by those skilled in the art that the specific concentration of the fat component may vary depending upon various factors of the desired food product, such as nutritional content, taste, texture and the like.

[0016] In one embodiment, the food composition further preferably comprises a sweetening agent, and more preferably a low glycemic sweetening agent such that the food composition would be suitable for consumption by an individual managing diabetes. The food composition preferably does not contain any added sugar. Examples of the sweetening agent include sugar alcohols such as sorbitol, mannitol, xylitol, maltitol, lactitol, or erythritol, monk fruit sweetener, stevia, and allulose, and mixtures thereof; presently preferred is a combination of a sugar alcohol and monk fruit. The total amount of sweetening agent is preferably present in the food composition in an amount of about 2% to 20% by weight, and more preferably about 5% to 15% by weight. It will be understood by those skilled in the art that the specific concentration of the sweetening agent may vary depending upon various factors of the desired food product, such as nutritional content, taste, texture and the like.

[0017] In one embodiment, the food composition comprises one or more additives, such as a flavoring agent. For example, the additives included in the food composition may depend on whether the food composition is intended to be sweet or savory. For example, the additive may be a cocoa-based ingredient, a fruit-based ingredient, a nut-based ingredient, a cheese-based ingredient, a spice-based ingredient, a coconut-based ingredient, a vegetable-based ingredient, an herb-based ingredient, a meat-based ingredient, a fish-based ingredient, a soy-based ingredient, a grain-based and the like. In preferred embodiments, the flavoring agents include superfoods, such as antioxidant-rich berries or organic cocoa liquor, and flaxseed. Currently preferred flavors for the food composition include berry, chocolate, and coconut. Additionally, the food composition may include a natural additive such as vanilla. The food composition preferably comprises the additives in a total amount of about 5% to 45% by weight, and more preferably about 10% to 30% by weight, most preferably about 15 to 25% by weight. It will be understood by those skilled in the art that the specific concentration of the additive may vary depending upon various factors of the desired food product, such as nutritional content, taste, texture and the like.

[0018] To make the food composition, green banana and inulin, optionally along with one or more of the ingredients discussed above, are mixed together, in the concentrations discussed above, for example using a high speed mixer or similar equipment. In one embodiment, the food composition comprises a mixture of green banana biomass in an amount of about 10% to 20% by weight, inulin in an amount of about 8% to 15% by weight, coconut cream in an amount of about 30% to 50% by weight and a low glycemic sweetener in an amount of about 5% to 15% by weight.

[0019] The mixture is then processed and packaged according to food safety best practices to ensure its conformity to industry and regulatory standards such as by heating to an appropriate temperature (such at least about 90° C.) and maintaining the mixture at this temperature for an appropriate time, such as at least about ten minutes. Subsequently, the hot mixture is placed into sterile containers which will serve at the final product containers; the filled containers are immediately sealed, and maintained at an elevated temperature for a predetermined period, then allowed to air cool for a predetermined period. Optionally, the filled containers may also be further subjected to forced cooling. The containers may be made of glass or food grade plastic.

[0020] Once packaged, the food composition is shelf-stable at room temperature for up to one year. It may be consumed at room temperature or cold.

[0021] The food compositions described herein have many benefits, including being delicious and healthy, containing natural, whole ingredients, high amounts of dietary fiber, no added sugar, and having low glycemic index. Such compositions satisfy the desire for a sweet treat while nurturing the body.

[0022] In a preferred embodiment, the food composition contains green bananas, inulin, coconut cream, erythritol, natural flavoring (such as vanilla), monk fruit, and cocoa liquor (for chocolate-flavored composition) or shredded coconut (for coconut-flavored composition). In an alternative preferred embodiment, the food composition contains green bananas, inulin, coconut cream, erythritol, monk fruit, and a mixture of different berries (such as blueberries, raspberries, and maquiberries).

[0023] It will be understood that all descriptions of a “% by weight” as included herein refer to a percentage weight of a component or ingredient relative to a total weight of the composition.

[0024] The invention will now be described in connection with the following, non-limiting examples.

Example 1: Preparation of Coconut-Flavored Composition

[0025] A coconut-flavored composition was prepared by combining coconut cream, green banana biomass, shredded coconut, inulin, sweetening agents (erythritol and monk fruit extract), and natural flavoring in the amounts shown in Table 1 and mixed using a high speed mixer. The resulting mixture was heated to at least 90° and cooked until the desired consistency was achieved.

TABLE-US-00001 TABLE 1 Coconut-flavored Composition Component Weight Percentage Range coconut cream 40-50 green banana biomass 10-20 Shredded coconut 10-20 inulin 10-20 sweetening agents  5-15 natural flavoring  1-10

Example 2: Preparation of Berry-Flavored Composition

[0026] A berry-flavored composition was prepared by combining coconut cream, green banana biomass, a mixture of different berries, inulin, sweetening agents (erythritol and monk fruit extract), and natural flavoring in the amounts shown in Table 2 and mixed using a high speed mixer. The resulting mixture was heated to at least 90° and cooked until the desired consistency was achieved.

TABLE-US-00002 TABLE 2 Berry-flavored Composition Component Weight Percentage Range coconut cream 30-40 green banana biomass 15-25 mixed berries 10-30 inulin 10-20 sweetening agents  5-15 natural flavoring  1-10

Example 3: Preparation of Chocolate-Flavored Composition

[0027] A chocolate-flavored composition was prepared by combining coconut cream, green banana biomass, cocoa liquor, inulin, sweetening agents (erythritol and monk fruit extract), and natural flavoring in the amounts shown in Table 3 and mixed using a high speed mixer. The resulting mixture was heated to at least 90° and cooked until the desired consistency was achieved.

TABLE-US-00003 TABLE 3 Chocolate-flavored Composition Component Weight Percentage Range coconut cream 45-55  green banana biomass 15-25  cocoa liquor 5-15 inulin 5-15 sweetening agents 5-15 natural flavoring 1-10

Example 4: Analysis of Coconut-Flavored Composition

[0028] The glycemic load of the coconut-flavored composition prepared in Example 1 was determined by measuring the glycemic response after two hours after one serving of the coconut-flavored composition (50 g, served in a bowl with a spoon) and 25 g dextrose control (dissolved in water, consumed twice) were consumed by each of ten subjects on separate days after overnight fasts. For each subject, T/(D/25) was calculated, where T was the glucose AUC (incremental area under the curve) after the test product was eaten and D was the average AUC after the two dextrose controls were consumed. The mean of the resulting values, after excluding outliers (>2SD from the mean) was the EGL (equivalent glycemic load) of the product, and was calculated to be 2±1 (low).

Example 5: Analysis of Berry- and Chocolate-Flavored Compositions

[0029] The glycemic index (GI) of the berry and chocolate-flavored compositions prepared in Examples 2 and 3 were determined using the standard ISO 26642:2010. Specifically, ten subjects consumed each composition (50 g, served in a bowl with a spoon) and 25 g dextrose control (dissolved in water, consumed twice). The GI values are expressed on the glucose scale where the GI of glucose=100 and white bread=71. The glycemic load (GL) of the two compositions was calculated as GI×g/100, where GI is the glycemic index of the composition and g is the glycemic carbohydrate content of one standard serving of the composition (50 g). For the berry-flavored composition, the GI was 27±1 (low) and the GL was 2 (low). For the chocolate-flavored composition, the GI was 27±4 (low) and the GL was 2 (low).

[0030] It will be appreciated by those skilled in the art that changes could be made to the embodiment described above without departing from the broad inventive concepts thereof. Also, based on this disclosure, a person of ordinary skill in the art would further recognize that the relative proportions of the components illustrated above could be varied without departing from the spirit and scope of the invention. It is understood, therefore, that this invention is not limited to that particular embodiments disclosed, but it is intended to cover modifications within the spirit and scope of the present invention as defined by the appended claims.