Table 1

Composition of the evening test and reference meals1 (% dry matter and g/serving, respectively)
Meals Portion weight Total starch RS Available starch Insoluble DF Soluble DF Total DF RS+DF
% dry matter
BK2 - 68.79 11.6 57.23 8.11 5.80 13.9 25.5
WWB - 81.09 1.85 79.24 4.03 1.16 5.19 7.04
g/serving
BK2 96.83 60.10 10.1 50 7.09 5.06 12.2 22.3
WWB 119.7 51.34 1.17 504 2.29 0.66 2.95 4.12

1 Available starch calculated by difference between total starch and RS. Values of total and available starch are based on means of 2 replications, RS means of 6 replications, DF means of 3 replications. BK, barley kernel; DF, dietary fibre; RS, resistant starch; WWB, white wheat bread.

2 Analyzed as eaten.

3 Portion size is based on raw barley kernels.

4 Analyzed according to Holm et. al (1986) [31].

Johansson et al.

Johansson et al. Nutrition Journal 2013 12:46   doi:10.1186/1475-2891-12-46

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