Table 2.
Added ingredients and their protein contribution to the single ingredient PBDs.
| Percent Added | Oat | Lentil | Pea | Oat | Lentil | Pea | Oat | Lentil | Pea |
|---|---|---|---|---|---|---|---|---|---|
| Ingredient w/w | Raw | Raw | Raw | Heated | Heated | Heated | Enzyme | Enzyme | Enzyme |
| Lentil concentrate (51%) | 0.0 | 7.8 | 0.0 | 0.0 | 7.8 | 0.0 | 0.0 | 7.8 | 0.0 |
| Pea isolate (80%) | 0.0 | 0.0 | 5.0 | 0.0 | 0.0 | 5.0 | 0.0 | 0.0 | 5.0 |
| Whole grain oat flour | 10.0 | 0.0 | 0.0 | 10.0 | 0.0 | 0.0 | 10.0 | 0.0 | 0.0 |
| Total content of ingredients | 10.0 | 7.8 | 5.0 | 10.0 | 7.8 | 5.0 | 10.0 | 7.8 | 5.0 |
| Protein contribution from the ingredients (% w/w in the PBD formulation) | |||||||||
| Lentil concentrate (51%) | 0.0 | 4.0 | 0.0 | 0.0 | 4.0 | 0.0 | 0.0 | 4.0 | 0.0 |
| Pea isolate (80%) | 0.0 | 0.0 | 4.0 | 0.0 | 0.0 | 4.0 | 0.0 | 0.0 | 4.0 |
| Whole Grain Oat Flour | 1.3 | 0.0 | 0.0 | 1.3 | 0.0 | 0.0 | 1.3 | 0.0 | 0.0 |
| Total protein content | 1.3 | 4.0 | 4.0 | 1.3 | 4.0 | 4.0 | 1.3 | 4.0 | 4.0 |