DESC:FIELD OF THE INVENTION
The present invention relates to a cereal product providing an extended energy release, having a high dietary fiber and beta-glucan content comprising wholegrains, millets, cereals, seeds, one or more inclusions selected from fruits, vegetables, nuts, fiber in any form or combinations thereof. It also relates to a process for preparing the said cereal product.

BACKGROUND OF THE INVENTION
Good nutrition is an important part of leading a healthy lifestyle. Consumers in today’s world are increasingly concerned with their diet and people are looking for a nutritious and healthy diet. It is known that fiber is an important nutritional component of a healthy well balanced diet. Dietary fiber is the sum of polysaccharides and lignins which are not digested by the endogenous secretions of the human gastrointestinal tract. The total dietary fiber is the combination of insoluble dietary fiber (non-viscous, slowly fermentable) and soluble dietary fiber (viscous and fermentable).
Dietary fiber provides hypoglycemic and hypolipidemic effects. The dietary fiber has physical properties such as water holding capacity, cation binding capacity and viscosity. This enables the dietary fiber to add bulk to the diet and increase the transit time of food in the gut. (Nutritive value of Indian foods, NIN, 2007).
The digestive physiology of dietary fiber has significant implications in the risk for, and treatment of metabolic disorders
In general, fiber-rich diets, whether achieved through fiber supplementation or incorporation of high fiber foods into meals, have a reduced energy density compared with high fat diets. This is related to fiber’s ability to add bulk and weight to the diet. Therefore, for a given weight or volume of food, fiber can displace the energy of other nutrients (Burton-Freeman, Britt, 2000).

Dietary fiber and wholegrains are an abundant source of nutrients including vitamins, minerals and a slowly digestible energy. In addition, they contain phytochemicals such as phenolics, carotenoids, lignans, beta-glucan and inulin. The digestive physiology of dietary fiber has significant implications in the risk for, and treatment of, these metabolic disorders. Dietary fibers have been shown to result in decreased blood glucose excursions and attenuated insulin responses (J. M. Lattimer and M. D. Haub, 2010).

High-fiber foods have a much lower energy density compared with high-fat foods. Thus, high-fiber foods can displace energy (calories). The bulking and viscosity properties of dietary fiber are predominantly responsible for influencing satiation and satiety. Fiber rich foods usually are accompanied by increased efforts and/or time of mastication, which leads to increased satiety through a reduction in rate of ingestion. Consumption of soluble fiber and soluble fiber-containing foods results in gel formation in the stomach, which may increase gastric distention and in addition reduces the rate. Short-term studies in which fiber is fed to subjects and food and energy intakes assessed at subsequent meals suggest that large amounts of total fiber are most successful at reducing subsequent energy intake. (Slavin, J., and H. Green., 2007)

The beneficial effects of fiber on energy regulation are seen with both soluble and insoluble fibers, when using foods naturally high in fiber and fiber supplements. Fiber is not enzymatically digested into absorbable subunits. Most fibers, especially soluble ones, are fermented to a greater or lesser degree in the large intestine, and the resultant short-chain free fatty acids are absorbed and used as energy. On an average, however, only 40% of fiber is fermented, which causes the energy content of fiber per unit weight to be low such that including fiber in a diet effectively lowers energy density. Furthermore, the capacity of both soluble and insoluble fibers to bind water leads to an additional lowering of the energy to- weight ratio in foods (Howarth N.C et al., 2001).In another study it was observed that the consumption of a carob pulp preparation (carob fiber, derived from the bean-like fruits of Ceratonia siliqua), an insoluble dietary fiber rich in polyphenols, decreases postprandial responses of acylated ghrelin, triglycerides, and NEFA and alters RQ, suggesting a change toward increased fatty acid oxidation. (Gruendel, Sindy, et al., 2006)

Soluble dietary fiber binds to a large quantity of water and becomes viscous in the stomach. It delays the secretions of GI tract to reduce digestion of food material and finally delaying the glucose absorption. As a result of delayed absorption of glucose, secretion of insulin by pancreas is also delayed. The decreased circulating levels of insulin activate the receptors in target organs which will result in increased insulin sensitivity (Nutritive value of Indian foods, NIN, 2007).
ß-glucan (or beta-glucan) is a viscous, and soluble dietary fiber component. Beta-glucans are non-starch polysaccharides composed of glucose molecules in long linear glucose polymers with mixed ß-(1?4) and ß-(1?3) links.
In a short-term study, a new type of biscuit as a mid-morning snack containing 5.2% barley beta-glucan was produced and its effect on appetite moods and food intake was investigated. For all sensations, a peak at 15 minutes post-snack and a subsequent return to baseline value were shown. A decrease of the area under the curve (AUC) of the desire to eat and an increase of the AUC of fullness and satiety were recorded (Vitaglione, Paola, et al., 2010). Another study investigated the effect of cooked white rice with high ß-glucan barley on appetite and energy intake as a randomized crossover design with twenty-one healthy Japanese women. Subjects consumed a breakfast of cooked white rice with high ß-glucan barley (BAR) or white rice (WR), followed by an ad libitum lunch and dinner. Energy intake was measured at the lunch and the dinner using plate waste. Subjects’ perception scores on hunger, fullness, satiety, and prospective food consumption were assessed using a visual analogue scale (VAS) before and after the breakfast, lunch and dinner. It was found that cooked white rice with high ß-glucan barley was able to modulate appetite and reduce energy intake as compared to white rice (Aoe, Seiichiro, et al.,2014). In another study subjects consumed isocaloric servings of either oatmeal or an oat-based ready-to-eat breakfast cereal (RTEC) in random order at least a week apart. The physicochemical properties of beta-glucan and sufficient hydration of oats were determined as important factors affecting satiety and subsequent energy intake (Rebello, Candida J., et al.,2016).In a study,19 Adults were fed 4 different isocaloric test meals in a randomized, crossover study: 75g glucose, wheat, 1g beta-glucan or 2g beta-glucan from barley. The women in both ß-glucan groups saw improvements in subjective hunger scores. There were also significant improvements in peak glucose response and area under the curve for the women in the 2g beta-glucan group. This study further suggests the beneficial effects of beta-glucan on glucose metabolism and possibly, satiety. (Hyunsook K et al, 2005)
Fiber content of wholegrain foods may influence food volume and energy density, gastric emptying, and glycemic response. Wholegrains have also been proposed to play an important role in promoting satiety; individuals who eat more wholegrain foods may eat less because they feel satisfied with less food. Some studies comparing feelings of fullness or actual food intake after ingestion of certain whole grains, such as barley, oats, buckwheat, or quinoa, compared with refined grain controls indicated a trend toward increased satiety with wholegrains (Jonnalagadda.S.S et al., 2011).
In a study, it was observed that the postprandial glucose response was reduced during wholegrain consumption and that this response was associated with the change in plasma alkyl resorcinol concentrations which supports an additional favorable effect of substituting wholegrains for refined grains on glucose tolerance. Energetic benefits and improved oral glucose tolerance was observed when whole grains replaced refined grains in the diet. These findings strengthen the support for basing dietary guidance pertaining to wholegrain consumption, on favorable effects relating to regulation of the energy balance (Karl.JP et al., 2017).In another study, when compared to refined grain pasta, wholegrain pasta increased satiety and fullness, diminished hunger without modifying energy intake at the subsequent meals, while decreasing sensation of prospective food consumption (Cioffi I et al., 2016).

It is known that diets higher in protein exert a greater effect on energy expenditure than do diets lower in protein. In a study, a high protein diet, was compared with an adequate protein diet, fed at energy balance for 4 d increased 24- h satiety, thermogenesis, sleeping metabolic rate, protein balance, and fat oxidation. Satiety was related to protein intake, and incidentally to ghrelin and glucagon-like peptide 1 (GLP-1) concentrations, only during the high protein diet (Lejeune M et al., 2006). One key factor in the effectiveness of higher protein meals/diets includes the improvement in appetite control and satiety. The daily addition of breakfast, particularly one rich in protein, appears to be an appropriate strategy to improve satiety, reduce food motivation/reward, and improve diet quality by replacing unhealthy evening snacking with nutrient-rich foods at breakfast in overweight/obese teen girls. (Leidy H J et al., 2003)

The processing of cereals also affects the levels of postprandial satiety. In a study, ten healthy subjects consumed equal carbohydrate portions of four test meals of equivalent nutritional composition based on four different grades of wheat: wholegrains, cracked grains, coarse and fine whole meal flour. The mean overall plasma glucose response (area under the curve: (AUC) was highest for the fine flour meal, followed by the coarse flour and cracked grain meals and lowest for the wholegrain meal. Insulin responses showed the same ranking but satiety responses were the reverse, the fine flour meal giving the lowest satiety response and the wholegrain meal the highest response. The results suggest that the processing of cereals is not only a major determinant of the glycemic and insulin response but also affects the levels of postprandial satiety (Holt.S and Miller.J, 1994).
Larger food particles have a lower surface-to-volume ratio and this must reduce the access of enzymes to the interior of the particle due to the presence of intact cell walls. Wheat and maize, two of the major staple foods of mankind, are digested faster the more they are reduced in particle size. Finely milled wheat flour evokes substantially greater insulin responses than coarsely milled flour (Heaton K.W et al., 1988).

WO2015051236 A1 titled “Breakfast biscuit with slowly available glucose” published on April 9; 2015 discloses baked products containing slowly available glucose.

Multigrain biscuits / biscuits simply made of palm fat, lawn sugar and refined wheat flour that are available in the market may not contain wholegrains, high dietary fiber content and beta glucan content.
The present inventors have surprisingly developed a cereal product providing an extended energy release, having a high dietary fiber and beta-glucan content comprising wholegrains, cereals, seeds, one or more inclusions selected from fruits, vegetables, nuts, fiber in any form or combinations thereof, that ameliorates the aforementioned shortcomings of the prior art.

OBJECTS OF THE INVENTION
It is an object of the present invention to provide a cereal product promoting an extended energy release.
It is another object of the present invention to provide a cereal product with high dietary fiber content and beta-glucan content comprising wholegrains, cereals, seeds, one or more inclusions selected from fruits, vegetables, nuts, fiber in any form or combinations thereof.
It is another object of the present invention to provide a cereal product comprising wholegrains, cereals, seeds, one or more inclusions selected from fruits, vegetables, nuts, fiber in any form or combinations thereof.
It is another object of the present invention to provide a cereal product having a moisture content ranging from 1 to 45%.
It is another object of the present invention to provide a process for the preparation of a cereal product promoting an extended energy release and having a high dietary fiber containing beta-glucan.

SUMMARY OF THE INVENTION
It is an aspect of the present invention to provide a cereal product providing an extended energy release comprising:
a) Wholegrains ranging from 15-100% of the total cereal content;
b) Cereal bran or cereal fiber or combinations thereof ranging from 0 to 10 %;
c) Seeds ranging from 0 to 12%;
d) Millets ranging from 0-12%;
e) Optionally one or more inclusions;
Wherein the total dietary fiber content ranges from 5-20% of the cereal product; the insoluble dietary fiber content ranges from 5-15% of the wholegrain content, the soluble dietary fiber content ranges from 2 – 10 % of the wholegrain content and the beta-glucan content ranges from 0.5-5% of the wholegrain content.

It is another aspect of the present invention to provide a process for the preparation of a cereal product providing an extended energy release comprising the steps of:
i. Preparing an emulsion by mixing flavors, sugar, fat, emulsifiers, leavening agents and salt along with water;
ii. Adding the flour of wholegrains and optionally adding millets, cereals, seeds to the emulsion of step (i) and mixing at a speed ranging from 17 to 23 rpm for a duration of 5 to 7 minutes;
iii. Preparing a dough from the mixture of step (ii) and shaping the dough to form a dough piece;
iv. Baking the dough piece of step (iii) to obtain the cereal product that provides an extended energy release and having a total dietary fiber content ranging from 5-20% of the cereal product; the insoluble dietary fiber content ranges from 5-15% of the wholegrain content, the soluble dietary fiber content ranges from 2 – 10 % of the wholegrain content and the beta-glucan content ranges from 0.5-5% of the wholegrain content.

DESCRIPTION OF THE ACCOMPANYING DRAWINGS
The above and other aspects, features and advantages of certain exemplary embodiments of the present invention will be more apparent from the following description taken in conjunction with the accompanying drawings wherein:
Figure-1: Glycemic response of biscuits of present invention in comparison to a regular biscuit (control). Consolidated Glucose Release profile KP1 – Control biscuit Vs M3 – Trial biscuit

DETAILED DESCRIPTION OF THE INVENTION
The following description is provided to assist in a comprehensive understanding of exemplary embodiments of the invention. It includes various specific details to assist in that understanding but these are to be regarded as merely exemplary.

Accordingly, those of ordinary skill in the art will recognize that various changes and modifications of the embodiments described herein can be made without departing from the scope of the invention. In addition, descriptions of well-known functions and constructions are omitted for clarity and conciseness.

The terms and words used in the following description and claims are not limited to the bibliographical meanings, but, are merely used by the inventor to enable a clear and consistent understanding of the invention. Accordingly, it should be apparent to those skilled in the art that the following description of exemplary embodiments of the present invention are provided for illustration purpose only and not for the purpose of limiting the scope of the invention as defined by the appended claims and their equivalents.

It is to be understood that the singular forms “a,” “an,” and “the” include plural referents unless the context clearly dictates otherwise.

Features that are described and/or illustrated with respect to one embodiment may be used in the same way or in a similar way in one or more other embodiments and/or in combination with or instead of the features of the other embodiments.

It should be emphasized that the term “comprises/comprising” when used in this specification is taken to specify the presence of stated features, steps or components but does not preclude the presence or addition of one or more other features, steps, components or groups thereof.
The present invention relates to a cereal product providing an extended energy release, having a high dietary fiber and beta-glucan content comprising wholegrains, cereals, seeds, one or more inclusions selected from fruits, vegetables, nuts, fiber in any form or combinations thereof.
Cereal products of the present invention, include but are not limited to extruded breakfast cereals, extruded snacks, biscuits, crackers, granolas, cereal bars, breads, rolls, buns, doughnuts, muffins, bagels, flatbreads, pancakes, waffles, cookies, cakes, pastries, croissants, pretzels, tortillas, taco shells, pie crusts, pizza crust, bakery mixes, baked product constituted to form a beverage and the like cereal products.

The cereal product of the present invention on consumption provides an extended energy release when compared to biscuits simply made of palm fat, lawn sugar and refined wheat flour. This is attributed to the high dietary fiber content, beta-glucan content and presence of wholegrains, cereals, seeds, one or more inclusions selected from fruits, vegetables, nuts, fiber in any form or combinations thereof in the cereal product of the present invention.
In an embodiment of the present invention, fiber may include deliberate addition of fiber from any edible/approved source. In another embodiment, fiber may include cereal fiber, fruit fiber, vegetable fiber or combinations thereof.
The postprandial glycemia shall be considered as a relevant factor in the overall health of an individual.
In the present invention the extended energy release refers to the prolonged and consistent glucose response when compared to a biscuit simply made of refined wheat flour, fat and sugar. In an embodiment, the cereal product of the present invention has a prolonged and consistent glucose response leading to an extended energy release of up to 240 minutes.
The process of the invention involves a low-shear mixing of ingredients to form the dough which undergoes a slow baking. This helps in minimizing starch gelatinization thus leading to lesser damage of the starch. The starch gelatinization is minimized thus promoting an extended energy release.
In an embodiment, the beta-glucan content of the cereal product of the present invention ranges from 0.5-5% of the wholegrain content and the total dietary fiber content ranges from 5-20% of the cereal product. The cereal product comprises an insoluble dietary fiber content of 5-15% and a soluble dietary fiber content of 2 – 10 % of the wholegrain content. The cereal product contains cereals comprising 15% - 100% wholegrains.
The high dietary fiber content, wholegrains and beta-glucan help to promote satiation by reducing energy intake and are also associated with health promoting effects of attenuation of postprandial blood glucose and insulin levels. Foods containing wholegrain are more satiating than foods with refined grains.
In an embodiment of the present invention, the moisture level of the wholegrain cereal product ranges from 1 to 45%.
In an embodiment, a process for preparing the cereal product of the present invention is provided which includes the process of creaming, low shear mixing and forming the dough followed by a slow baking. Forming the dough may involve any one of technologies of rotary moulding, wire – cut, diaphragm cut, sheeting, lamination, extrusion forming or any other means to give shape to the dough. Forming the dough for preparation of a cereal product also involves incorporation of ingredients –wholegrains, cereals, seeds. One or more inclusions selected from fruits, vegetables, nuts, fiber in any form or combinations thereof are added during the mixing stage. The formed dough piece is subjected to a slow baking wherein the formed dough piece is baked for 4 to 10 minutes depending on the baking technology used. The cereal product has a moisture content ranging from 1 to 45%.
Formulations and methods of embodiments of the present invention are discussed in further detail below:

1. Carbohydrates
Carbohydrates are the primary source of energy to the human body. Carbohydrates in the cereal product of the present invention are provided by wholegrains, cereals and sugar.
1. A. Sources of Dietary fiber and Beta-glucan: Wholegrains and cereals
Wholegrains and cereals serve as one of the major sources of carbohydrates. Sometimes more than one cereal is used in the recipe to contribute to the product dietary fiber content.
Cereals are generally of the gramineous family and refer to crops harvested for dry grain only. Cereal grains are grown in greater quantities and provide food energy worldwide and are therefore staple crops. Wholegrains are the natural, unprocessed form of cereals which are a rich source of vitamins, minerals, carbohydrates, fats, oils, and protein. When processed by the removal of the bran, and germ, the remaining endosperm is mostly carbohydrate.
In an embodiment of the present invention, the cereal product comprises wholegrains ranging from 15% - 100% of the cereal content.
In an embodiment of the present invention, the cereal product contains high total dietary fiber (TDF) ranging from 5 to 20%, and the soluble fiber content ranges from 2 to 10% and insoluble fiber content ranges from 5 to 15% of the wholegrain content.
The wholegrains used in the product may include Wheat, Oats, Barley, Corn, Brown Rice, Rye, Buckwheat, Amaranth, Triticale, quinoa or combinations thereof. The millets used in the present invention are Sorghum, little millet, foxtail millet, barnyard millet, finger millet, kodo millet, pearl millet, proso millet, small millet or combinations thereof.
Sources of beta-glucan soluble fiber for the cereal product of the present invention include, but are not limited to oats, barley, beta-glucan fiber or combinations thereof.

In an embodiment, the beta-glucan content ranges from 0.5-5% of the wholegrain content.
The wholegrains may be used in different forms in the cereal product - in the form of flour (fine or coarse), cracked wholegrains, cuts, flakes, crushed wholegrains, ground wholegrains, grits, popped, puffed individually or combinations thereof.
The cereal product of the present invention may comprise cereal bran or cereal fiber or combinations thereof ranging from 0 to 10 %.
2. B. Types of Wheat Flour:
Refined flour or wholegrain flour are used, sometimes a combination of both.
Refined flour- This comprises of the flour produced from cereal endosperm only. The bran and germ of the wheat grain are removed in this process.
Whole grain flour - directly produced from grains and the flour contains both bran and germ.
3. C. Water absorption
Water absorption is one of the important characteristics of the flour to form biscuit dough. It is a measure of water needed to form dough of flour and water of desired consistency.
The water absorption of refined wheat flour and whole wheat flour is of the range 50 - 70%.

4. D. Particle Size
Particle size of the ingredients may have an effect on plasma glucose.
Refined Wheat Flour: Minimum 99% pass through in 180 microns sieve size.
Whole wheat Flour: Minimum 85% pass through in 180 microns sieve size.
Wholegrains and seeds: The particle size of the wholegrains and seeds may vary from 50µm to 5mm.
5. E. Sweetening agents
Sugar sources may include but are not limited to granulated sugar, lawn sugar, brown sugar, jaggery, palm sugar, glucose syrup invert syrup, non-calorie sweetener etc. Sometimes more than one form of sugar is used in the product.
In an embodiment of the present invention, the concentration of added sugar to the product ranges from 0 wt% to 40 wt % by weight of the cereal product.
6. Protein
Diets higher in protein exert a greater effect on energy expenditure than do diets lower in protein. The overall protein content of the cereal product may be contributed by sources including but not limited to wheat flour, legume flour, mixed pulse flour, milk solids, egg protein, soybean flour, protein powder, protein concentrate, protein isolate and the like or combinations thereof.
In an embodiment of the present invention, the protein content ranges from 3 wt. % to 25wt. % of the cereal product.
7. Fat
Fat may be added to the cereal product from any suitable source, including but not limited to sources such as vegetable oils. The cereal product may include Palm oil, Sunflower oil, Soybean oil, Mustard Oil, Gingelly oil, Groundnut oil, Coconut oil, Cotton seed oil, Rice bran oil, Palmolein, High Oleic Sunflower oil, Safflower oil, Corn oil, Olive Oil, butter , ghee and the like or combinations thereof. The Fat added to the product may vary depending on the required organoleptic and nutritional properties.
In an embodiment of the present invention, the fat content ranges from 1 wt. % to 25wt. % of the cereal product.
8. Incorporation of the Ingredients
Ingredient shelf life:
The ingredients incorporated should possess a texture in such a way that it provides desirable sensory properties to the end product. The ingredients incorporated should be able to retain their indigenous texture and flavour without infestation till end shelf life.
Range: Shelf life of 1 month -2.2 years
a. Seeds:
The product may also contain incorporation of seeds. The product may involve the utilization of one or combination of the below mentioned seeds. Sunflower seeds, Safflower seeds, Pumpkin seeds, Water melon seeds, Flax seeds, Fenugreek seeds, Poppy seeds, Sesame seeds, Fennel seeds, Celery seeds and chia seeds.
The seeds may be incorporated in the recipe as whole seeds, powdered seeds, crushed seeds, toasted seeds, baked seeds or combinations thereof.
b. Other Product Inclusions:
Ingredients incorporated contribute to the overall dietary fiber and beta-glucan content and also provide both Organoleptic and nutritional benefits. The product may also contain inclusion of ingredients which are a source of complex carbohydrates.
These ingredients incorporated can exist in various forms, e.g. grits, flakes, powder, wholegrains. The ingredients may also include chocolate chips, almonds, rice crisps, any other suitable inclusion, or combinations thereof.
The cereal product of the present invention comprises one or more inclusions selected from fruits, vegetables, nuts, fiber in any form or combinations thereof. Suitable fruit inclusions may include but are not limited to cranberries, bananas, apricots, dates and raisins. Suitable nut inclusions may include but are not limited to almonds, pistachios and cashews.
In an embodiment of the present invention, 40-80% of the incorporated ingredients have a particle size ranging from 0.5 mm to 2.5 mm.

9. Additional components
The cereal product of the present invention may also include ingredients such as emulsifiers, buffering agents, leavening agents, flavors, seasoning, preservatives, and sweeteners.

10. Product Fortification
The cereal product may be fortified with vitamins and minerals or combinations thereof.

11. Preparation Process
In an embodiment of the present invention, there is provided a process for the preparation of the cereal product comprising the steps of:
• Stage I (Creaming Stage): Flavors, sugar, fat, emulsifiers, leavening agents and salt are added along with water and mixed to create an emulsion before the addition of flour and other ingredients;
• Stage II (Mixing Stage): Flour along with the other ingredients are added to the emulsion obtained in Stage I. A low shear mixing is carried out. The low shear mixing done minimizes damage to the starch granules providing the desired flour characteristics and consistency;
• Stage III (Forming the dough):The mixture obtained in Stage II is then formed a dough by using rotary moulding, wire-cut, diaphragm- cut, sheeting, lamination, extrusion forming or any other means to give shape to the dough;
• Stage IV (Baking): The dough piece obtained in Stage III is baked at a particular temperature to obtain the desired cereal product that promotes extended energy release with high dietary fiber containing beta-glucan.
The oven temperature during baking depends on the baking technology used and the time taken for baking ranges from 4 to 10 minutes.
In an embodiment, the dough piece in Stage (iv) is baked at a temperature, wherein baking is done according to a baking profile, wherein the temperature in the first zone ranges from 150 to 1700C, the temperature in the second zone ranges from 200 to 2200C, temperature in the third zone ranges from 207 to 2150C and temperature in the fourth zone ranges from 144 to 1540C.

EXAMPLES
The following examples are meant to illustrate the present invention. The examples are presented to exemplify the invention and are not to be considered as limiting the scope of the invention

Example 1:
A] Biscuit composition according to the present invention
Composition Composition Range (%)

Whole wheat flour 1 -40
Refined Wheat flour 1 - 40
Rolled Oats 3 -25
Small millet 0-12
Foxtail millet 0 -12
Barnyard 0 -12
Quinoa 0 -27
Chia seeds 0 -12
Flax seeds 0-12
Sunflower seeds 0 -11
Kodo millet 0 -12
Sugar 0-27
Cereal bran and fiber 0-10
Jaggery 0- 27

The biscuit composition according to the present invention has a
• Total cereal content of 40 g to 75g;
• Total Wholegrain content of 6g to 75g;
• Dietary Fiber content of 5g to 20g
• Beta-glucan content of 0.03g to 4.05g
• Soluble fiber content of 0.12 to 8.1g and
• Insoluble fiber content of 0.3 to 12.15g.
B] Process for preparing Biscuit compositions of present invention
In an embodiment, the biscuit composition according to the present invention providing an extended energy release and having a high dietary fiber and beta-glucan content was prepared.
In the first stage of precreaming:
• All liquid ingredients (oil, malt extract) emulsifiers, sugar, milk powder etc were added.
• Mixed for 5 minutes
• Salt, sodium bi-carbonate, ammonium bi-carbonate solutions and water were added (Minimal water was added to facilitate less water absorption by carbohydrate leading to extended energy release over a period of time.)
In the second stage of Mixing:
• Mixture from precreamer, process dust and flavours were then mixed for 5 minutes before addition of flour.
• After adding flour of wholegrains and optionally adding millets, cereal bran/fiber, seeds, mixed for 5-7 minutes at slow speed ranging from 17 to 23 rpm to get a homogenized mixture. Oats and wheat bran were added towards the end of mixing to avoid hydration
Resting-Once the mixing was complete; a resting time of 5-10 minutes was provided for dough conditioning which helps in machinability.
In the third stage of Molding and forming- Dough was shaped into desired design and shape via rotary molding.
In the fourth stage of Baking the dough pieces were baked according to a temperature profile which helps in providing extended release energy. The bake profile is as follows:
• Zone 1-was not given high temperatures (burner maybe off) just drying of biscuit was done no baking (remove water prevents gelatinization).
• Zone 2- Baking starts in this zone by keeping the temp between 200-220 0C This will enable to evaporate water and initiate the baking process
• Zone 3-temperature was maintained at 2150C to facilitate Millard reaction and grain structure of biscuit is formed
• Zone 4-the temperature was brought down gradually so at the product biscuit was not exposed to sudden thermal shock
Table-1 illustrates the bake profile used in an embodiment of the present invention
Zone Set Temp. 0C Bake time
Zone1 150-170

8.5 mins
Zone2 200-220
Zone3 207- 215
Zone4 144-154
Table-1
Subsequently the obtained biscuit was cooled for stabilizing the structure formed during baking, so that the product was ready to pack. The obtained biscuits were stacked and packed according to desired SKU size.

Example 2:
Characterization of the biscuit composition of the present invention
Extended energy release profile data
The extended energy release profile of the biscuit prepared in Example 1 was studied. In this experiment, the consolidated glucose release profile at fixed intervals was measured as per modified Englyst et al., (1999) from a regular biscuit (control) and the biscuit of present invention.
Composition of the Biscuit according to present invention (M3):
Whole wheat Flour (8-22%), Oats (8-18%) , Refined wheat flour (15-30%) , Small millet (3-10%), Cereal bran and fiber (3-10%) ,Seeds (2-9%),Sugar/ Jaggery (16-22%), Edible Vegetable oil (15- 20%), Milk solids (0.1-7%), Emulsifier, Dough conditioner , vitamin and mineral mix and added flavours.

Composition of the Control Biscuit (KP1)
Refined Wheat flour (60-70%), Sugar (25- 30%), Edible Vegetable oil (12-18%), Emulsifier, Dough conditioner and added flavours.
Figure-1 illustrates the glycemic response of biscuits of present invention (M3) in comparison to a regular biscuit (control KP1).
• It is observed from Figure-1 that the biscuit of the present invention shows a prolonged consistent release of glucose when compared to the control biscuit.
• The biscuit of present invention has no fluctuations in glucose concentration till 240th minute whereas the control biscuit has fluctuations after 120th minute. It is observed that the control biscuit shows a drop in the glucose concentration, followed by a subsequent rise in the glucose concentration at 150th minute and 180th minute.

It is observed that the biscuit of the present invention has an overall lower glucose release than the control biscuit and a prolonged consistent release of glucose without fluctuations from 0th to 240th minute when compared to the control biscuit; thus providing an extended energy release.
Sensory attributes— Biscuit of the present invention has a balanced aroma, taste and flavour. Accepted in terms of all the sensory attributes

It is to be understood that the cereal product of the present invention is susceptible to modifications, changes and adaptations by those skilled in the art. Such modifications, changes and adaptations are intended to be within the scope of the present invention.
,CLAIMS:1. A cereal product providing an extended energy release comprising:
a) Wholegrains ranging from 15-100% of the total cereal content;
b) Cereal bran or cereal fiber or combinations thereof ranging from 0 to 10 %;
c) Seeds ranging from 0 to 12%;
d) Millets ranging from 0 to 12%;
e) Optionally one or more inclusions;
Wherein the total dietary fiber content ranges from 5-20% of the cereal product, the insoluble dietary fiber content ranges from 5-15% of the wholegrain content, the soluble dietary fiber content ranges from 2 – 10 % of the wholegrain content and the beta-glucan content ranges from 0.5-5% of the wholegrain content
2. The cereal product as claimed in Claim 1 wherein, the wholegrains are selected from Wheat, Oats, Barley, Corn, Brown Rice, Rye, Buckwheat, Amaranth, Triticale, Quinoa, or combinations thereof.
3. The cereal product as claimed in Claim 1 wherein, the millets are selected from Sorghum, little millet, foxtail millet, barnyard millet, finger millet, kodo millet, pearl millet, proso millet, small millet or combinations thereof.
4. The cereal product as claimed in Claim 1 wherein, the wholegrains are in the form of flour (fine or coarse), cracked wholegrains, cuts, flakes, crushed wholegrains, ground wholegrains, grits, popped, puffed individually or combinations thereof.
5. The cereal product as claimed in Claim 1 wherein, the seeds are selected from sunflower seeds, Safflower seeds, Pumpkin seeds, Water melon seeds, Flax seeds, Fenugreek seeds, Poppy seeds, Sesame seeds, Fennel seeds , Celery seeds, chia seeds or combinations thereof.
6. The cereal product as claimed in Claim 1 wherein, the one or more inclusions are selected from fruits, vegetables, nuts, fiber in any form or combinations thereof.
7. The cereal product as claimed in any one of the preceding claims having a moisture content ranging from 1 to 45%.
8. The cereal product as claimed in any one of the preceding claims wherein, the said cereal product is in the form selected from extruded breakfast cereals, extruded snacks, biscuits, crackers, granolas, cereal bars, breads, rolls, buns, doughnuts, muffins, bagels, flatbreads, pancakes, waffles, cookies, cakes, pastries, croissants, pretzels, tortillas, taco shells, pie crusts, pizza crust, bakery mixes, baked product constituted to form a beverage and the like cereal products.
9. A process for the preparation of a cereal product providing an extended energy release comprising the steps of:
i. Preparing an emulsion by mixing flavors, sugar, fat, emulsifiers, leavening agents and salt along with water;
ii. Adding the flour of wholegrains and optionally adding millets, cereals, seeds and one or more inclusions to the emulsion of step (i) and mixing at a speed ranging from 17 to 23 rpm for a duration of 5 to 7 minutes;
iii. Preparing a dough from the mixture of step (ii) and shaping the dough to form a dough piece;
iv. Baking the dough piece of step (iii) to obtain the cereal product that provides an extended energy release and having a total dietary fiber content ranging from 5-20% of the cereal product, the insoluble dietary fiber content ranges from 5-15% of the wholegrain content, the soluble dietary fiber content ranges from 2 – 10 % of the wholegrain content and the beta-glucan content ranges from 0.5-5% of the wholegrain content.
10. The process as claimed in claim 9, wherein the dough of step (iii) is shaped by a method selected from rotary moulding, wire-cut, diaphragm- cut, sheeting, lamination and extrusion forming
11. The process as claimed in claim 9, wherein the dough piece in Stage (iv) is baked at a temperature profile wherein; the temperature in the first zone ranges from 150 to 1700C, the temperature in the second zone ranges from 200 to 220 0C, temperature in the third zone ranges from 207 to 2150C and temperature in the fourth zone ranges from 144 to 1540C for a duration of 4 to 10 minutes.
12. The process as claimed in claim 9 wherein, the wholegrains are selected from Wheat, Oats, Barley, Corn, Brown Rice, Rye, Buckwheat, Amaranth, Triticale, Quinoa or combinations thereof.
13. The process as claimed in claim 9, wherein the millets are selected from Sorghum, little millet, foxtail millet, barnyard millet, finger millet, kodo millet, pearl millet, proso millet, small millet or combinations thereof.
14. The process as claimed in claim 9 wherein, the seeds are selected from sunflower seeds, Safflower seeds, Pumpkin seeds, Water melon seeds, Flax seeds, Fenugreek seeds, Poppy seeds, Sesame seeds, Fennel seeds , Celery seeds, chia seeds or combinations thereof..
15. The process as claimed in claim 9 wherein, the one or more inclusions are selected from fruits, vegetables, nuts, fiber in any form or combinations thereof.