Table 1

Composition and nutrition information of the preloads served in Experiment 1 and 2

Food item

Wt (g)

Energy (kcal)

Protein (g)

Carbohydrate(g)

Sugars (g)

Fat (g)

Fiber (g)

Casein protein^a

23

80

20

0.1

0.1

0.3

Egg albumin^b

24

94

20

1.1

-

-

-

Pea protein^c

22.2

78

20

< 1

-

-

0.5

Whey protein^d

22.2

83

20

< 1

-

-

-

Maltodextrin^e

21

80

-

20

20

-

-

Water^f

250

-

-

-

-

-

-

^a Hungarian Dairy Research Institute, 85% protein (micellar casein)

^b Ovobest, GmbH, 80% protein

^c Pisane F9, Cosucra-Groupe Warcoing S.A., 90% protein

^d Whey Protein Isolate Prolacta 90, BBA Lactalis, 90% protein

^e Cargill Houbourdin SAS, France, 96% maltodextrin

^f Vittel, Nestle

Abou-Samra et al. Nutrition Journal 2011 10:139   doi:10.1186/1475-2891-10-139