Table 1

Composition of available carbohydrate in test meals and reference meal (series 1 and 2) (g wet weight)

Product

Glucose1

Fructose1

Sucrose1

Available starch2

Total available carbohydrates


Series 1

Reference bread 70.2 g

30.0

30.0

BFOMD 302 g

2.7

2.9

20.5

3.7

29.8

RFOMD 300 g

0.9

0.8

26.9

1.35

29.9

Series 2

Reference bread 70.0 g

30.0

30.0

FOMD 270.3 g

1.9

2.2

21.1

1.1

26.3

BFOMD 270.3 g

1.9

2.2

21.1

4.9

30.1

BBFOMD 307,7 g3

5.7

6.9

14.1

3.2

29.9


1Analysis with HPAEC (high pressure anion exchange chromatography)

2Available starch analysed according to [43]

3BFOMD contributed to two third of the available carbohydrates (180.2 g) and homogenised bilberries with one third (127.5 g)

Granfeldt and Bj√∂rck Nutrition Journal 2011 10:57   doi:10.1186/1475-2891-10-57

Open Data