Table 1. Nutritional composition of the dairy desserts.
| In g per 210 g | Control | Dextrose 24 scFOS 11 | Maltitol 35 | Maltitol 30 scFOS 5 | Maltitol 24 ScFOS 11 | Maltitol 17.5 scFOS 17.5 |
|---|---|---|---|---|---|---|
| Calorie content (kcal) | 218.9 | 193.0 | 162.9 | 159.3 | 154.8 | 151.6 |
| Carbohydrates | 48.1 | 32.1 | 48.1 | 41.6 | 32.1 | 25.9 |
| Sugarsa | 36.0 | 25.3 | 1.1 | 1.2 | 1.2 | 1.6 |
| Polyols | 0.0 | 0.0 | 35.0 | 29.9 | 24 | 17.5 |
| Lipids | 2.2 | 3.0 | 2.2 | 2.5 | 3.0 | 3.0 |
| Proteins | 6.1 | 8.3 | 6.1 | 6.8 | 8.3 | 8.2 |
| Fibres | 2.7 | 14.8 | 2.7 | 8.0 | 14.8 | 21.3 |
| scFOS | 0.0 | 11.2 | 0.0 | 5.0 | 11.2 | 17.7 |
Abbreviation: scFOS, short-chain fructo-oligosaccharides.
a
‘Sugars' means all monosaccharides and disaccharides present in food but excludes polyols.