unless otherwise indicated , all percentages in the present description are percentages by weight . the present invention relates to a dry pasta composition . by pasta is to be understood an unleavened kneaded and extruded dough composition made principally of wheat . pasta is to be differentiated from noodles , since noodles are based on flours with lower protein content and are not formed by extrusion but by sheeting and cutting or stretching . preferably , the pasta composition of the invention is made with durum semolina . typically , the amount of durum semolina is at least 55 %, preferably at least 60 %. the pasta composition may further comprise egg and other starch sources . the moisture content of such dry pasta is typically less than 15 %. preferably , the fat content of the pasta composition is less than 5 %, typically about 2 %. depending on the cooking conditions and time that should to be achieved , short cooking pasta can be obtained either via extrusion with specific thin walls dies (& lt ; 0 . 7 mm ) or via precooking procedures or via combinations of the two previous means . the pasta of the invention can be pre - cooked . in this case , the starch in the pasta composition is at least partially gelatinised . pre - cooking can be carried out by any method known in the art . for example , it can be done by cooking the pasta by any means ( boiling water , microwave etc .) for 5 minutes , and then drying the pasta to provide the pre - cooked dry pasta composition of the invention . the advantage of the pre - cooked pasta is that it can be quickly prepared without needing to boil in water for 10 minutes , as normally required for traditional pasta products . thus , the pre - cooked pasta lends itself perfectly to instant food compositions , which can be prepared in up to 5 minutes . the pasta of the invention can thus be incorporated into dehydrated instant soup composition , instant pasta - based meals etc . the pasta of the invention comprises at least 19 % protein . in a preferred embodiment , the pasta composition comprises 19 - 30 %, preferably 20 - 30 %, more preferably 20 - 21 % protein . the protein may be selected from any of dairy protein , meat protein , non soy derived leguminous protein , cereal protein , meat or fish protein and meat or fish protein hydrolysate or any mixtures thereof . under dairy protein , we understand whey protein , casein , caseinates , casein glycomacropeptides . the legume protein comprises soy protein . according to the present invention , the protein is not soy protein . indeed , soy proteins generally lead to products having poor organoleptic properties . furthermore , products with soy protein may raise consumer acceptance issues due to a great amount of soy crops being genetically modified . the pasta may comprise wheat gluten in an amount of less than 5 %, typically about 3 %. preferably , the present composition comprises at least 5 % dairy protein . dairy protein may be provided by liquid milk , milk powder , skim milk powder or any other form of milk such as isolates or concentrates . indeed , it has been found that the presence of dairy protein is advantageous not only to the taste of the product but also to its texture . the texture of the product would in fact be compromised by the high content of fibre present ( at least 9 %). the presence of at least 5 % dairy protein allows to conserve good organoleptic properties despite the high fibre content . as stated above , the present pasta composition comprises at least 9 % fibres . in a preferred embodiment , the pasta composition comprises 9 - 20 % fibres . fibres may be selected from any of vegetables , whole cereals such as barley , oat etc ., legumes such as peas , gums such as guar gum , acacia gum and inulins and any mixtures thereof . they may preferably be from grains , bran and wholegrain products . preferably , the fibres consist at least of 20 % soluble viscous fibres . soluble viscous fibres can be provided , for example , by oats , barley , beans , soybeans , peas , methylcellulose , glucomannan , guar , locust bean gum , sugar beet , gum arabic , pectin , certain vegetables such as and eggplant and citrus fruits . the fibres in the present pasta composition are selected such that the pasta composition comprises at least 2 % beta - glucan . preferably , the pasta composition comprises at least 3 % beta - glucan . the total fibre content in the composition may be assessed by methods known in the art such as the method aoac 985 . 29 , whereby specific fibre content ( e . g . beta - glucan content ) can be assessed by other methods such as aoac 995 . 16 . beta - glucans , also called beta 1 , 3 - d glucans , are polysaccharides that only contain glucose as structural components . beta 1 , 3 - d glucans are chains of d - glucose molecules , with the six - sided d - glucose rings connected at the 1 and 3 positions ( journal of cereal science , 46 ( 2007 ), 101 - 118 ). beta - glucan may be provided by oats and / or barley and / or beta - glucan concentrates . by beta - glucan concentrates are meant sources having a high content of beta - glucan . such beta - glucan concentrates are commercially available , for example , under the trade name of oatwell ®. natural sources of beta - glucans such as oat typically contain about 4 % beta - glucan , while barley may comprise up to 10 % beta - glucan . beta - glucan concentrates comprise at least 10 %, preferably at least 20 % beta - glucan . preferably , the protein and fibre present in the pasta compositions of the invention have not been modified , i . e . have not been subjected to processing prior to inclusion in the pasta composition of the present invention . in a preferred embodiment , the pasta composition of the invention comprises 19 - 30 % protein , 9 - 20 % fibres , wherein the fibres are selected such that the beta - glucan content is at least 2 %. the pasta compositions of the invention are used according to the invention in dehydrated food compositions , such as soup , pasta - based meal etc . preferably , these food compositions are instant , i . e . they may be prepared within up to 5 minutes . the pasta compositions may be used in dehydrated food compositions in an amount of 10 - 90 %, preferably in an amount of at least 20 %. the pasta compositions may therefore act as protein and fibre carrier in the food compositions . it has further been found that the pasta composition of the invention has an increased effect on satiety induction . thus , the invention in a further aspect , relates to the use of a pasta composition according to any of the embodiments described herein in a food composition for inducing satiety upon consumption of said food composition . satiety is a physiological response which can be assessed according to methods known to the skilled person and described for example in am . j . clin . nutr . 76 : 1023 - 1030 ( 2002 ). in addition to its satiety inducing effect , the presence of beta - glucan in the pasta compositions helps improve cholesterol levels as well as confers a low glycemic index to said food compositions . the glycemic index ( gi ) indicates the rate at which glucose is released in the blood upon consumption . typically , the glycemic index of the present products is evaluated as less than medium . thus , the use of the present pasta composition in food composition has combined benefits which confer healthy attributes to the food compositions . indeed , the combination of satiety induction , cholesterol and blood sugar control render the food composition attractive to the consumer . the presence of a high amount of protein and fibres such as beta - glucans has the added benefit that the food composition has an even more pronounced effect on satiety upon consumption ( journal of cereal science , 46 ( 2007 ), 101 - 118 ). preferably , the dry food composition after addition of the pasta composition of the invention comprises at least 17 % protein . additionally , the food composition may comprise at least 3 % fibres . the pasta composition of the invention may therefore be used as a protein and fibre carrier in food matrices . in yet a further aspect of the invention , a method for the preparation of a satiety - inducing food composition is provided . the method comprises the step of providing a pre - cooked dry pasta composition as described above . any embodiment of the pre - cooked dry pasta composition described herein can be used in the present method . the pasta composition is then further processed according to the method of the invention . further processing includes cooking or soaking in a liquid having a temperature of at least 80 ° c . cooking may be carried out on a stove or in a microwave . the liquid may be water , milk , broth etc . cooking or soaking is preferably carried out for up to 5 minutes . therefore , the pasta composition is prepared very quickly , which is ideal for use in dehydrated instant food products such as instant soup , instant pasta - based meal , etc . the present invention thus offers the advantages of providing a way to enhance the satiety effect of food composition . in particular , it provides pasta compositions which are adapted for use in dehydrated food matrices , which may be prepared rapidly compared to conventional pasta composition and at the same time offer the health benefits of satiety , high fibre and protein content , and further health benefits such as cholesterol control and low glycemic index . the product of the invention also has good organoleptic properties in terms of taste and texture , which is not straightforward when high levels of fibres and protein are used . the pasta composition of the invention can therefore be used as a protein and fibre carrier in dehydrated food compositions such as dehydrated soups , wherein increasing the amount of fibre and protein is technologically difficult . the present invention is further illustrated hereinafter by the means of the non - limiting examples . a typical composition for the pasta of the invention is shown in the table below . the above composition has the nutritional values shown in the table below : a typical list of ingredients in the preparation of a clear soup containing pasta inclusions according to the invention is given below . a typical list of ingredients in the preparation of a creamy soup containing pasta inclusions according to the invention is given below .
the present invention relates to a dry pasta composition comprising a combination of protein and fibres including beta - glucans which 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 soup and 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 - inducing food compositions .