|
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
|
- 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).
