Table 2.
Nutrient compositions of the study meals as amount per study product. 7·5 g of rice mix or 9·4 g of oat flour was added to the berry or fruit flavoured pulse product (125 g)
| Pulse product with berry jam + rice mix (132·5 g) | Pulse product with fruit jam + rice mix (132·5 g) | Pulse prodcut with berry jam + oat flour (134·4 g) | Pulse product with fruit jam + oat flour (134·4 g) | |
|---|---|---|---|---|
| Energy (kJ) | 529 | 534 | 551 | 556 |
| Energy (Kcal) | 125 | 127 | 131 | 132 |
| Moisture (g) | 101 | 102 | 102 | 101 |
| Ash (g) | 0·8 | 0·8 | 1·3 | 1·3 |
| Protein (g) | 5·8 | 5·7 | 6·2 | 6·0 |
| Fat (g) | 2·3 | 2·3 | 2·7 | 2·7 |
| Carbohydrates (%) | 18·7 | 19·2 | 18·2 | 18·7 |
| of which sugars (%) | 7·4 | 7·8 | 7·6 | 8·1 |
| Glucose (g) | 1·3 | 1·0 | 1·3 | 1·0 |
| Fructose (g) | 1·1 | 0·05 | 1·1 | 0·05 |
| Saccharose (g) | 4·9 | 5·7 | 5·1 | 6·0 |
| Lactose (g) | 0·05 | 0·05 | 0·05 | 0·05 |
| Maltose (g) | 0·07 | 0·08 | 0·07 | 0·08 |
| Galactose (g) | <0·05 | <0·05 | <0·05 | <0·05 |
| Verbascose (%, w/w) | 0·4 | 0·4 | 0·4 | 0·4 |
| Raffinose (%, w/w) | <0·3 | <0·3 | <0·3 | <0·3 |
| Stachyose (%, w/w) | 0·4 | 0·4 | 0·4 | 0·4 |
| Salt (%) | 0·1 | 0·1 | 0·1 | 0·1 |
| Fibre (total) (%) | 3·4 | 3·3 | 4·5 | 4·4 |
| Soluble (%, w/w) | 0·3 | 0·3 | 1·2 | 1·2 |
| Insoluble (%, w/w) | 3·4 | 3·2 | 3·6 | 3·4 |
| Beta-glucan (%, w/w) | n.a | n.a | 19·1 | 1·8 |