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Nutritional composition of APFC, VPSC and BPSC selected on the basis of sensory responses—50 g ACB.
| Nutrients (per serving) | T 0 | T 1 | T 4 |
|---|---|---|---|
| Energy (kJ) | 959.1 | 1015.3 | 1029.9 |
| Total fat (g) | 0.81 | 0.90 | 1.14 |
| Protein (g) | 5.05 | 8.62 | 8.92 |
| ACB (g) | 50 | 50 | 50 |
| TDF (g) | 3.60 | 6.72 | 5.33 |
| Serving size (g) | 91.2 | 96.10 | 93.4 |
ACB = Available carbohydrates basis; TDF = total dietary fiber: T0 = 100% PF: T1 = 80% PF + 20% VP: T4 = 75% PF + 25% BP. Mean ± SD.
