| |
Control
|
15 g RS
|
30 g RS
|
|---|
|
Ingredients (g/100 g)
| | | |
|
All-purpose flour
|
24.8
|
16.5
|
0.8
|
|
Wheat gluten
|
7.9
|
4.7
|
3.9
|
|
Sunflower oil
|
8.2
|
5.9
|
4.3
|
|
Salt
|
0.09
|
0.08
|
0.08
|
|
Sugar
|
13.3
|
13.4
|
12.9
|
|
Lemon extract
|
2.1
|
2.1
|
2.1
|
|
Whole eggs
|
10.3
|
10.5
|
10.7
|
|
Baking powder
|
0.4
|
0.4
|
0.4
|
|
Water
|
9.3
|
11
|
14.8
|
|
Dry milk
|
7.4
|
7.4
|
7.6
|
|
Waxy corn starchb
|
16.1
|
0
|
0
|
|
HAM-RS2c
|
0
|
27.7
|
42.2
|
|
Composition (post-baking)
| |
|
Portion size (g)
|
28.4
|
36.7
|
46.3
|
|
Energy (kcal)d
|
126.9
|
129.6
|
138.2
|
|
Carbohydrate (g)d
|
18.5
|
19.2
|
20.8
|
|
Protein (g)d
|
4.7
|
4.6
|
5.0
|
|
Fat (g)d
|
3.8
|
3.8
|
3.9
|
|
Dietary fiber (g)d
|
0.5
|
7.8
|
14.8
|
|
Resistant starch (g)e
|
3.18
|
11.35
|
19.05
|
-
a Cookies produced by International Food Network, Ithaca, NY. Data shown are for lemon-flavored cookies. Vanilla-flavored cookies were of similar formulation and composition (<3 % variation in composition between types of cookies; data not shown). Two servings of cookies were consumed per day
-
bAMIOCA® corn starch, Ingredion Incorporated, Bridgewater, NJ
-
c HI-MAIZE® 260 resistant starch, Ingredion Incorporated, Bridgewater, NJ
-
d Composite analyses performed by Medallion Labs, Minneapolis, MN; Dietary fiber determined using AOAC method 991.43
-
e Resistant starch estimated using a modified Englyst RS assay
