Table 5.
Nutritional content of the barley cookies used for the consumer sensory analysis
| Nutrition facts | Barley cookies | Reference (commercial) cookie4 | |||
|---|---|---|---|---|---|
| 0%1 | 30% | 50% | 70% | ||
| Serving size (g)2 | 30 | 30 | 30 | 30 | 33 |
| Calories | 135 | 133 | 132 | 130 | 160 |
| Calories from fat | 63 | 64 | 65 | 66 | 70 |
| Total fat (g) | 7 | 7 | 7 | 7 | 8 |
| Saturated fat (g) | 1 | 1 | 1 | 1 | 2.5 |
| Polyunsaturated fat (g) | 2 | 2 | 2 | 2 | – |
| Monounsaturated fat (g) | 4 | 4 | 4 | 4 | – |
| Cholesterol (mg) | 0 | 0 | 0 | 0 | 0 |
| Sodium (mg) | 65 | 65 | 65 | 65 | 110 |
| Total carbohydrate (g) | 17 | 16 | 15 | 14 | 22 |
| Dietary fibre (g) | 0.6 | 1.3 | 1.9 | 2.4 | 1 |
| Soluble fibre (g)3 | 0.1 | 0.5 | 0.8 | 1.1 | – |
| Sugars (g) | 9 | 9 | 9 | 9 | 11 |
| Other carbohydrate (g) | 7 | 5 | 4 | 2 | – |
| Protein (g) | 2 | 2 | 2 | 2 | 2 |
1% refers to percentage substitution of total all-purpose flour weight by barley flour
2Serving Size is determined using the Reference Amount (RA) (21 CFR 101.12(b)) for both cookie/snack calculated by FDA derived from the 1977–1978 and the 1987–1988 Nationwide Food Consumption Surveys conducted by the USDA
3Soluble fibre content of barley cookies was generated by Food Processor® software, the actual level might be higher because the figures did not include “resistant starch” formed in the baking process
4http://www.nabiscoworld.com/Brands/ProductInformation.aspx?BrandKey=chipsahoy&Site=1&Product=4400000659. Accessed: 07/12/2008