Table 1 Composition of the breakfast products
Meals | Portion size | Available starch | Total starch | Resistant starch | Protein | Soluble fibers | Indigestible carbohydrates | Water content | Energy content | HI |
|---|---|---|---|---|---|---|---|---|---|---|
g/portion | kJ | % | ||||||||
WWB | 124.0 | 50.0 | 51.1 | 1.1 | 7.3 | 0.5 | 4.4 | 59.0 | 1 015 | 100 ± 0 a |
ERB | 134.8 | 50.0 | 51.4 | 1.4 | 6.1 | 4.0 | 11.9 | 64.3 | 1 033 | 87 ± 3 b |
ERB-lac | 133.1 | 50.0 | 51.7 | 1.7 | 6.0 | 4.5 | 11.8 | 62.0 | 1 033 | 85 ± 2 b |
WGRB | 163.4 | 50.0 | 52.5 | 2.5 | 8.3 | 4.0 | 19.8 | 79.7 | 1 078 | 87 ± 2 b |
WGRB-lac | 158.4 | 50.0 | 51.8 | 1.8 | 7.9 | 4.1 | 17.7 | 76.7 | 1 069 | 84 ± 2 b |
RK | 226.6 | 48.4 | 55.9 | 7.5 | 9.2 | 3.7 | 25.2 | 131.9 | 1 066 | 70 ± 5 c |
WK | 171.9 | 50.3 | 57.8 | 7.5 | 12.2 | 1.5 | 19.8 | 84.4 | 1 170 | 72 ± 3 c |