TABLE 1.
Nutrient composition of test meals (per served portion)
| 0% CCP | 30% CCP | 60% CCP | |
|---|---|---|---|
| Bread roll | |||
| Amount served (g)1 | 115.0 ± 2.7 | 150.0 ± 1.6 | 201.2 ± 1.3 |
| Moisture (g/serving)2 | 39.1 | 62.3 | 94.6 |
| Energy (kJ/serving)2 | 1301.8 | 1501.5 | 1823.1 |
| Protein (g/serving)2 | 12.88 | 17.7 | 27.16 |
| Fat (g/serving)2 | 3.33 | 5.55 | 8.84 |
| Starch (g/serving)3 | 45.3 | 44.9 | 42.5 |
| Digestible | 45.07 | 43.23 | 39.38 |
| Resistant | 0.25 | 1.63 | 3.13 |
| Total sugar (g/serving)3 | 2.76 | 3.45 | 5.67 |
| Potentially available carbohydrate (g/serving)4 | 48.1 | 48.3 | 48.2 |
| Dietary fiber (g/serving)2 | 2.64 | 6.15 | 10.65 |
| Sodium (g/serving)2 | 0.419 | 0.543 | 0.752 |
| Jam | |||
| Amount served (g) | 20 | 20 | 20 |
| Energy (kJ/serving)5 | 139 | 139 | 139 |
| Protein (g/serving)5 | 0.06 | 0.06 | 0.06 |
| Fat (g/serving)5 | 0.02 | 0.02 | 0.02 |
| Sugars (g/serving)5 | 0.4 | 0.4 | 0.4 |
| Polyols (g/serving)5 | 12.8 | 12.8 | 12.8 |
| Dietary fiber (g/serving)5 | 0.12 | 0.12 | 0.12 |
| Salt (g/serving)5 | 0.04 | 0.04 | 0.04 |
| Water | |||
| Amount served (g) | 381 | 358 | 325 |
| Total meal weight (g) | 516 | 528 | 546 |
1
Values are mean ± SD; 1 bread roll per serving; see further details in a recent publication [26].
2
Proximate determinations by ALS Laboratories.
3
Direct measurements obtained using Megazyme total and resistant starch kits.
4
Potentially available carbohydrates is the sum of total starch and sugars.
5
Nutrition specification data from the manufacturer.