A food product having in the range of about 1 to 3.25 calories per gram,
on a dry weight basis, and comprising resistant starch with a maintained
granular structure, preferably, with a chemically modification to obtain
the maintained granular structure. With a type II resistant starch, the
total dietary fiber within the food product arising from the resistant
starch comprises 14-20% of the final food product by weight. With a type
IV resistant starch, the total dietary fiber within the food product
arising from the resistant starch constitutes 14-60% of the final food
product by weight. The food product may be cookies, cakes, crisps,
instant noodles, cheese crackers, pasta, and egg noodles.