Table 3

Composition and HI of the test meals.

Meals

Weight

Available starch

Protein

Fat

Insoluble fibres

Soluble fibres

Total fibres

HI

g/serving

WWB

101.1

40.0

6.2

1.5

1.0

0.8

1.8

100 ^a

WWP

273.3

38.2

5.7

1.1

2.1

0.5

2.6

85 ± 4.4 ^bc

ERB

106.2

40.0

5.2

1.3

4.2

2.5

6.7

83 ± 1.8 ^bc

ERP

227.6

37.7

4.6

1.3

4.9

1.7

6.5

89 ± 3.6 ^b

WGRB

123.4

40.0

6.5

1.9

6.8

2.8

9.6

101 ± 3.1 ^a

WGRB-lac

122.6

40.0

6.3

2.0

7.4

2.9

10.2

94 ± 4.4 ^ab

WGRP

258.2

38.6

5.4

1.7

7.9

2.2

10.1

72 ± 2.4 ^c

RBB

141.7

40.0

9.7

2.6

10.3

2.0

12.3

93 ± 2.3 ^ab

HI values are means ± SEM, n = 6. Products not sharing the same letters were significantly different, p < 0.05 (ANOVA, followed by Tukey's test).

Rosén et al. Nutrition Journal 2009 8:42   doi:10.1186/1475-2891-8-42