Table 1.
Nutrient composition (per 100 g of baked product)1 of savoury biscuits made from composite flours with different doses of PulseON®.
| PulseON® in composite flour (w/w) % | 0% | 25% | 50% | 75% | 100% |
|---|---|---|---|---|---|
| Energy (kJ) | 1818 | 1871 | 1866 | 1869 | 1906 |
| Protein (g) | 8.54 | 10.11 | 11.36 | 12.64 | 14.15 |
| Fat (g) | 15.87 | 17.26 | 18.14 | 19.02 | 20.28 |
| Carbohydrate a (g) | 62.43 | 59.74 | 55.19 | 51.08 | 47.87 |
| Starch (g) | 62.17 | 59.52 | 55.02 | 50.95 | 47.78 |
| Sugars (g) | 0.26 | 0.22 | 0.17 | 0.13 | 0.09 |
| Dietary Fibre (g) | 3.05 | 5.56 | 7.88 | 10.19 | 12.68 |
| Moisture (g) | 7.43 | 4.41 | 4.36 | 3.85 | 1.60 |
1
Calculated values from proximate composition of ingredients were adjusted to the measured moisture content. aCarbohydrates that are potentially available (digestible); does not include carbohydrates as dietary fibre.