Food mixture comprising legume with low fat absorption upon frying

摘要

The invention provides novel foods comprising from 1 % to 10 % by weight of ground legume together with from 0.2 % to 1.5 % of GRAS salt, the balance being conventional food mixtures. Upon frying the foods of the invention the oil uptake is significantly reduced compared with the oil uptake of the conventional food products not containing legume. Chick peas and lentils are the preferred legume of the invention.