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Table 1 Composition of available carbohydrate in test meals and reference meal (series 1 and 2) (g wet weight)

From: A bilberry drink with fermented oatmeal decreases postprandial insulin demand in young healthy adults

Product Glucose1 Fructose1 Sucrose1 Available starch2 Total available carbohydrates
Series 1      
Reference bread 70.2 g     30.0 30.0
BFOMD 302 g 2.7 2.9 20.5 3.7 29.8
RFOMD 300 g 0.9 0.8 26.9 1.35 29.9
Series 2      
Reference bread 70.0 g     30.0 30.0
FOMD 270.3 g 1.9 2.2 21.1 1.1 26.3
BFOMD 270.3 g 1.9 2.2 21.1 4.9 30.1
BBFOMD 307,7 g3 5.7 6.9 14.1 3.2 29.9
  1. 1Analysis with HPAEC (high pressure anion exchange chromatography)
  2. 2Available starch analysed according to [43]
  3. 3BFOMD contributed to two third of the available carbohydrates (180.2 g) and homogenised bilberries with one third (127.5 g)