Table 1.
Nutritional composition of administered test meals (per serving).
| Test Meals | Rice (g) | Potatoes (g) | HG (g) | Weight (g) | Protein (g) | Fat (g) | Soluble Fiber (g) | Insoluble Fiber (g) | Available CHO (g) | Energy (kcal) |
|---|---|---|---|---|---|---|---|---|---|---|
| Glucose (25 g AC) | - | - | - | 355.56 | - | - | - | - | 25.0 | 100.0 |
| HP | - | 110.0 | - | 355.56 | 3.4 | 0.1 | 0.9 | 1.6 | 25.0 | 114.5 |
| MP | - | 152.0 | - | 355.56 | 3.4 | 0.1 | 0.9 | 1.6 | 25.0 | 114.5 |
| Glucose (50 g AC) | - | - | - | 355.56 | - | - | - | - | 50.0 | 200.0 |
| Rice | 143.1 | - | - | 355.56 | 6.2 | 0.5 | 0.0 | 0.7 | 50.0 | 229.3 |
| HP + R | 100.2 | 66.0 | - | 355.56 | 6.4 | 0.4 | 0.5 | 1.4 | 50.0 | 229.2 |
| MP + R | 100.2 | 91.2 | - | 355.56 | 6.4 | 0.4 | 0.5 | 1.4 | 50.0 | 229.2 |
| PHP + R | 100.2 | 66.0 | - | 355.56 | 6.4 | 0.4 | 0.5 | 1.4 | 50.0 | 229.2 |
| PMP + R | 100.2 | 91.2 | - | 355.56 | 6.4 | 0.4 | 0.5 | 1.4 | 50.0 | 229.2 |
| HG + HP + R | 100.2 | 66.0 | 11.8 | 355.56 | 6.5 | 0.4 | 10.5 | 1.4 | 50.0 | 229.6 |
| PHG + HP + R | 100.2 | 66.0 | 11.8 | 355.56 | 6.5 | 0.4 | 10.5 | 1.4 | 50.0 | 229.6 |
| PHP + HG + R | 100.2 | 66.0 | 11.8 | 355.56 | 6.5 | 0.4 | 10.5 | 1.4 | 50.0 | 229.6 |
| PHG + PHP + R | 100.2 | 66.0 | 11.8 | 355.56 | 6.5 | 0.4 | 10.5 | 1.4 | 50.0 | 229.6 |
AC, available carbohydrate; CHO, carbohydrate; HP, highly cooked potato; PHP, preload HP. MP, minimally cooked potato; PMP, preload MP. R, rice; HP + R, co-ingestion HP with rice; MP + R, co-ingestion MP with rice; PHP + R, preload HP 30 min prior to rice ingestion; PMP + R, preload MP 30 min prior to rice ingestion; HG, partially hydrolyzed guar gum; PHG, preload HG. HG + HP + R, co-ingestion HG, HP and rice; PHG + HP + R, preload HG, with HP and rice co-ingested 30 min later; PHG + PHP + R, preload HP and HG, with rice ingested 30 min later; PHP + HG + R, preload HP, with HG and rice co-ingested 30 min later. Nutritional composition was determined according to national standards. The weight data of rice and potatoes are shown in a cooked condition and plain water was supplied for balancing the weight.