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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)
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Nutrition Journal

ISSN: 1475-2891

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