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Table 2 Portion size and carbohydrate composition of the test- and reference products respectively1

From: Effects of whole grain rye, with and without resistant starch type 2 supplementation, on glucose tolerance, gut hormones, inflammation and appetite regulation in an 11–14.5 hour perspective; a randomized controlled study in healthy subjects

Product Portion size Starch NSP Total DF DF components
  Total Available RS Insoluble Soluble   Fructan Arabinoxylan
% dry matter
RFB   59.3 56.0 3.4 13.9 5.1 22.4 3.3 7.3
RFB/RKB   58.2 51.2 6.9 14.6 4.4 25.9 3.9 7.0
RFB + RS   67.4 54.2 13.2 15.9 3.5 32.6 2.5 5.0
RFB/RKB + RS - 71.5 58.9 12.7 14.3 4.1 31.1 3.2 6.3
WWB - 80.2 78.5 1.7 3.4 0.9 6.0 0.5 0.5
g/portion
RFB 187.2 53.0 50.0 3.0 11.0 4.1 18.1 3.0 6.5
RFB/RKB 184.0 56.8 50.0 6.8 12.5 3.7 23.0 3.8 6.8
RFB + RS 168.4 62.1 50.0 12.1 11.9 2.9 26.9 2.3 4.6
RFB/RKB + RS 157.9 60.8 50.0 10.8 9.9 3.1 23.8 2.7 5.3
WWB 122.0 51.0 50.0 1.1 2.0 0.5 3.6 0.3 0.3
  1. 1 Data are presented as means. Available starch is calculated as difference between total starch [14] and RS [15]. Values of total starch are based on means of 2 replicates, RS means of 6 replicates and DF are based on means of 2 replicates. Insoluble and soluble DF were determined gravimetrically according to Asp et al. (1983) [16]. The fructan content was analyzed in duplicates using the enzymatic/spectrophotometric AOAC method 999.03 [17]. Analysis of arabinoxylans was performed in duplicates using the Uppsala method [18] and was corrected for the amount of arabinogalactan present by assuming 0.69 ratio between arabinose and galactose [19]. Total DF include RS, and insoluble and soluble NSP. RFB rye flour based bread, RFB/RKB rye flour and kernel based bread, RS resistant starch, RFB + RS RFB with added RS, RFB/RKB + RS RFB/RK with added RS, DF dietary fiber, NSP non-starch polysaccharides, WWB white wheat flour based reference bread