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Table 1 Characterization of test- and reference product concerning starch (total, available and resistant) and NSPa

From: Impact of rye-based evening meals on cognitive functions, mood and cardiometabolic risk factors: a randomized controlled study in healthy middle-aged subjects

Products Portion sizeb Total starch Available starchc RS Insoluble DF Soluble DF Total DF
% dry matter
 RB + RS2 63.0 52.9 10.1 14.8 4.0 28.9
 WWB 73.8 73.3 3.8 1.2 5.0
g/day
 RB + RS2 239.2 89.3 75.0 14.3 20.9 5.7 40.9
 WWB 170.9 75.6 75.0 3.9 1.2 5.1
  1. Available starch in WWB was determined according to Holm et al. (1986) [32]. Values of total and available starch are based on means of 2 replicates, RS means of 6 replicates, DF means of 3 replicates. (−) indicates that no analysis has been performed or data not available
  2. DF Dietary fiber, NSP Non-starch polysaccharides, RS Resistant starch, RB + RS2 1:1 ratio rye flour and kernel based bread with added RS2 (14%, dm), WWB White wheat bread
  3. aData are presented as means
  4. bDaily portion size
  5. cAvailable starch in RB + RS2 was obtained by calculating the difference between total starch and RS