Table 1. Composition of the cereal products and breakfasts.
|
Hi-SDS breakfasts |
Lo-SDS breakfast | |||
|---|---|---|---|---|
| Biscuit 1 | Biscuit 2 | Biscuit 3 | Extruded cereals | |
| Starch | ||||
| Total (g) | 33.0 | 36.9 | 36.9 | 34.1 |
| SDS (g) | 15.3 | 17.0 | 15.5 | 0.1 |
| RDS (g) | 18.9 | 21.0 | 24.5 | 36.4 |
| SDS/RDS | 0.81 | 0.81 | 0.63 | <0.01 |
| SDS/total | 0.46 | 0.46 | 0.42 | <0.01 |
| Cereal product | ||||
| Mass (g) | 72 | 72 | 72 | 66 |
| Energy (kJ) | 1381 (330 kcal) | 1373 (328 kcal) | 1377 (329 kcal) | 1213 (290 kcal) |
| Protein (g) | 4.5 | 5.0 | 5.0 | 4.6 |
| Fat (g) | 11.9 | 11.3 | 11.4 | 7.3 |
| Fibers (g) | 1.9 | 2.1 | 2.2 | 2.1 |
| Available CHO (g) | 51.6 | 51.6 | 51.8 | 51.5 |
| Sugars (g) | 18.5 | 14.6 | 14.6 | 17.4 |
| Sugars/available CHO | 0.36 | 0.28 | 0.28 | 0.34 |
| GI | 46 | 50 | 52 | 60 |
| Insulin index | 63 | 50 | 57 | 63 |
| 13C/12C (δ13C ‰/VPDB) | −10.2 | −11.0 | −11.0 | −12.4 |
| Skimmed milk | ||||
| Volume (ml) | 150 | 150 | 150 | 150 |
| Energy (kJ) | 209 (50 kcal) | 209 (50 kcal) | 209 (50 kcal) | 209 (50 kcal) |
| Protein (g) | 5 | 5 | 5 | 5 |
| Fat (g) | 0.3 | 0.3 | 0.3 | 0.3 |
| Sugars (g) | 6.9 | 6.9 | 6.9 | 6.9 |
| Vegetable oila | ||||
| Mass (g) | — | — | — | 4.5 |
| Energy (kJ) | — | — | — | 171 (41 kcal) |
| Total | ||||
| Energy (kJ) | 1590 (380 kcal) | 1582 (378 kcal) | 1586 (379 kcal) | 1593 (381 kcal) |
| Protein (g) | 9.5 | 10.0 | 10.0 | 9.6 |
| Fat (g) | 12.2 | 11.6 | 11.7 | 12.1 |
| CHO (g) | 58.5 | 58.5 | 58.7 | 58.4 |
| Coffe or tea (ml)b | 300 | 300 | 300 | 300 |
Abbreviations: CHO, carbohydrate; GI, glycemic index; RDS, rapidly digestible starch; SDS, slowly digestible starch; VPDB, Vienna Pee Dee Belemnitella standard (13C/12C = 0.0112372).
a
Vegetable oil (2.25 g rapeseed oil and 2.25 g palm oil) was added to the Lo-SDS breakfast for compensating for the lower content of fat in the extruded cerals than in biscuits.
b
Unsweetned and decaffeinated or detheinated.