Table 1

Composition of the breakfast products

Meals

Portion size

Available starch

Total starch

Resistant starch

Protein

Soluble fibers

Indigestible carbohydrates

Water content

Energy content

HI

g/portion

kJ

%

WWB

124.0

50.0

51.1

1.1

7.3

0.5

4.4

59.0

1 015

100 ± 0 ^a

ERB

134.8

50.0

51.4

1.4

6.1

4.0

11.9

64.3

1 033

87 ± 3 ^b

ERB-lac

133.1

50.0

51.7

1.7

6.0

4.5

11.8

62.0

1 033

85 ± 2 ^b

WGRB

163.4

50.0

52.5

2.5

8.3

4.0

19.8

79.7

1 078

87 ± 2 ^b

WGRB-lac

158.4

50.0

51.8

1.8

7.9

4.1

17.7

76.7

1 069

84 ± 2 ^b

RK

226.6

48.4

55.9

7.5

9.2

3.7

25.2

131.9

1 066

70 ± 5 ^c

WK

171.9

50.3

57.8

7.5

12.2

1.5

19.8

84.4

1 170

72 ± 3 ^c

Indigestible carbohydrate content consists of soluble fibers, insoluble fibers and resistant starch in the breakfast products. n = 2 (total starch and proteins), n = 3 (fiber content), n = 6 (RK, n = 4, resistant starch), n = 6 (HI). Products not sharing the same letter are significantly different, p < 0.05 (ANOVA, followed by Tukey's test).

Rosén et al. Nutrition Journal 2011 10:7   doi:10.1186/1475-2891-10-7