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Table 2 Composition and sources of test meals

From: Reduced postprandial energy expenditure and increased exogenous fat oxidation in young woman after ingestion of test meals with a low protein content

Test meal

 

LP

AP

δ13C [‰ vs. PDB]5

Skimmed milk powder1

(g)

20

60

-28.2 ± 0.7

 

(kJ)

297

895

 

Corn oil2

(g)

50

50

-16.1 ± 0.2

 

(kJ)

1881

1881

 

Wheat starch3

(g)

40

0

-26.9 ± 0.2

 

(kJ)

581

0

 

Saccharose4

(g)

20

20

-27.8 ± 0.2

 

(kJ)

334

334

 
  1. 11492 kJ/100 g, Naturaflor®, Töpfer GmbH, Dietmannsried, Germany
  2. 23762 kJ/100 g, Mazola®, Unilever Deutschland, Hamburg, Germany
  3. 31450 kJ/100 g, Weizella, Hermann Kröner Weizenstärkefabrik, Ibbenbüren, Germany
  4. 41668 kJ/100 g, Zucker, Nordzucker, Braunschweig, Germany
  5. 5Data are mean values ± SD, n = 5 measurements.