Table 1.
Nutrient composition of test foods based on 50 g available carbohydrate.
| Test Food 1 | Food Form 2 | Total Calorie (kcal/100 g or mL) | CHO (g and %) 3 | CHO Type | Protein (g) 3 | Protein Type | Fat (g) 3 | Fiber (g) | Daily Serving Size (mL) |
|---|---|---|---|---|---|---|---|---|---|
| RF | 50 g + 250 mL water | 200 | 50 (100%) | Dextrose anhydrous | - | - | - | - | - |
| CP | 427 mL beverage | 444 (104) | 50 (45%) | Lactose Isomaltulose Slowly digestible starch |
20.9 (18.8%) | Soy Whey casein |
16.2 (32.8%) | 8.5 | 200 |
| CAP | 86.2 g powder + 346 mL water | 322 (374) | 50 (62.1%) | Lactose Sucrose |
21.5 (26.7%) | Whey casein | 3.9 (11%) | 0 | 230 |
| BFM | 85 g wholemeal bread + 260 mL skim milk + 35 g boiled egg | 356 (356) | 50 (56.2%) | Starch Lactose |
23.4 (26.3%) | Gluten Whey casein |
6.4 (16.20%) | 5.1 |
1 RF = reference food (glucose drink); CP = concept product; CAP = commercially available product; BFM = breakfast meal, CHO = carbohydrate. 2 All test meals were served immediately with 250 mL of plain water. 3 the amount of protein, fat and fiber (g) are as the percentage of total energy.