Table 1.
Formulation and composition of the treatments.
| Aleurone | Bran | Control | |
|---|---|---|---|
| Ingredients (g per portion) a | |||
| Wheat bran b | - | 50.0 | - |
| Wheat aleurone b | 50.0 | - | - |
| Wheat fiber c | 3.6 | - | 27.0 |
| Wheat protein d | - | 2.3 | 8.9 |
| Wheat starch e | - | 0.3 | 5.6 |
| Vegetable fat f | - | 0.6 | 2.0 |
| Sugar g | 2.5 | 2.5 | 2.5 |
| Composition per portion | |||
| Energy (kJ) | 352 | 348 | 336 |
| Carbohydrate (g) | 8.1 | 8.0 | 7.4 |
| Protein (g) | 8.9 | 8.7 | 8.4 |
| Fat (g) | 2.0 | 2.0 | 2.1 |
| Fiber (g) | 27 | 27 | 25 |
| Betaine (mg) | 515 | 301 | 31 |
| Total phenolic acids (mg) h | 213 | 162 | 1.5 |
| Total ferulic acid (mg) i | 177 | 124 | 0.9 |
| Free ferulic acid (mg) | 2.2 | 1.2 | 0.0 |
a Fresh weight basis; b Supplied by Bühler AG Uzwil, Switzerland; c Vitacel® 600, J. Rettemmaier & Söhne GmbH, Rosenberg, Germany; d Gluten AG110, Syral, Aalst, Belgium; e Meritena 200, Syral, Aalst, Belgium; f Cookeen, Princes Ltd, Liverpool, UK; g White granulated sugar, local store; h Suml of ferulic acid, 4-hydroxybenzoic acid, vanillic acid, syringic acid, syringaldehyde, caffeic acid, 2,4-dihydroxybenzoic acid, sinapic acid and p-coumaric acid; i Sum of free, conjugated and bound ferulic acid.