Table 1 Nutritional composition of the dairy desserts

From: Digestive tolerance and postprandial glycaemic and insulinaemic responses after consumption of dairy desserts containing maltitol and fructo-oligosaccharides in adults

In g per 210 g

Control

Dextrose 24 scFOS 11

Maltitol 35

Maltitol 30 scFOS 5

Maltitol 24 ScFOS 11

Maltitol 17.5 scFOS 17.5

Calorie content (kcal)

218.9

193.0

162.9

159.3

154.8

151.6

Carbohydrates

48.1

32.1

48.1

41.6

32.1

25.9

 Sugarsa

36.0

25.3

1.1

1.2

1.2

1.6

 Polyols

0.0

0.0

35.0

29.9

24

17.5

Lipids

2.2

3.0

2.2

2.5

3.0

3.0

Proteins

6.1

8.3

6.1

6.8

8.3

8.2

Fibres

2.7

14.8

2.7

8.0

14.8

21.3

 scFOS

0.0

11.2

0.0

5.0

11.2

17.7

  1. Abbreviation: scFOS, short-chain fructo-oligosaccharides.
  2. a‘Sugars’ means all monosaccharides and disaccharides present in food but excludes polyols.
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