The beta glucan is a soluble fiber derived from the cell walls of algae, bacteria, fungi, yeast and plants. They are commonly used for its effects oncholesterol lowering. Also beta-glucans have been used for the treatment of diabetes and weight loss. The yeast-derived beta-glucans are more easily incorporated into foodstuffs that betaglucan of the grains, which are present in some cereal grains such as oats and barley. Also, beta glucan derived from yeast is more pleasant than the oats because it is not soluble inwater and does not render viscous as in the case of beta-glucans from oats. However, the oat beta glucan can have a greater therapeutic potential benefit. The use of beta glucan is arelatively new practice. The medical professionals have used the beta glucan as an immunostimulant or as an adjunct to cancer. They are also used for its effects on lowering cholesteroland controlling blood glucose (blood sugar). In 1997, the Food and Drug Administration U.S.(FDA) issued a regulation that allowed oat bran record as the first cholesterol-loweringfood in a quantity of 3 grams of beta glucan per day.
The present invention relates to a dry pasta composition comprising a combination of protein and fibres including beta-glucanswhich has a particularly satiating effect when rehydrated and consumed. A part of the protein is dairy protein. It is suitable for use in instant food products such as dehydrated soupand does not contain soy derivatives. The invention further relates to the use of beta-glucans in food compositions for inducing satiety and to a method of preparing satiety-inducingfood compositions