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Table 3 Composition and HI of the test meals.

From: Endosperm and whole grain rye breads are characterized by low post-prandial insulin response and a beneficial blood glucose profile

Meals Weight Available starch Protein Fat Insoluble fibres Soluble fibres Total fibres HI
  g/serving
WWB 101.1 40.0 6.2 1.5 1.0 0.8 1.8 100 a
WWP 273.3 38.2 5.7 1.1 2.1 0.5 2.6 85 ± 4.4 bc
ERB 106.2 40.0 5.2 1.3 4.2 2.5 6.7 83 ± 1.8 bc
ERP 227.6 37.7 4.6 1.3 4.9 1.7 6.5 89 ± 3.6 b
WGRB 123.4 40.0 6.5 1.9 6.8 2.8 9.6 101 ± 3.1 a
WGRB-lac 122.6 40.0 6.3 2.0 7.4 2.9 10.2 94 ± 4.4 ab
WGRP 258.2 38.6 5.4 1.7 7.9 2.2 10.1 72 ± 2.4 c
RBB 141.7 40.0 9.7 2.6 10.3 2.0 12.3 93 ± 2.3 ab
  1. HI values are means ± SEM, n = 6. Products not sharing the same letters were significantly different, p < 0.05 (ANOVA, followed by Tukey's test).