Table 4.
Starch, dietary fibre, protein, fat and moisture content of bread samples. Values represent the means ± standard deviation.
| Controls | Source of Fibre | High in Fibre | ||||
|---|---|---|---|---|---|---|
| Baker’s Flour (C1) | Wholemeal Flour (C2) | EverVita FIBRA | EverVita PRO | EverVita FIBRA | EverVita PRO | |
| Total starch (g/100 g) | 40.56 ± 0.42 (a) |
34.00 ± 1.10 (bc) |
39.26 ± 1.18 (ab) |
36.23 ± 2.19 (abc) |
35.23 ± 1.05 (abc) |
31.66 ± 2.16 (c) |
| Of which is digestible starch (g/100 g) | 39.82 ± 0.02 (a) |
33.17 ± 1.12 (bc) |
38.63 ± 1.21 (ab) |
35.51 ± 2.22 (abc) |
34.51 ± 1.06 (abc) |
31.03 ± 2.23 (c) |
| Of which is resistant starch (g/100 g) | 0.74 ± 0.44 (a) |
0.82 ± 0.02 (a) |
0.63 ± 0.02 (a) |
0.72 ± 0.03 (a) |
0.72 ± 0.03 (a) |
0.63 ± 0.07 (a) |
| Fibre (g/100 g) | 2.1 * | 4.8 * | 3.8 * | 3.5 * | 6.6 * | 6.5 * |
| Protein * (g/100 g) | 9.5 * | 8.4 * | 9.7 * | 10.1 * | 10.1 * | 11.5 * |
| Fat (g/100 g) | 3.18 * | 3.33 * | 3.24 * | 3.27 * | 3.36 * | 3.47 * |
| Moisture (g/100 g) | 43.17 ± 0.19 (bc) |
44.37 ± 0.80 (b) |
42.04 ± 0.04 (c) |
43.85 ± 0.12 (b) |
43.20 ± 0.49 (bc) |
46.68 ± 0.26 (a) |
(*) based on calculation considering the information from the compositional analysis of the raw ingredients. Values with the same lower-case letter in a row do not differ significantly from each other.