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Table 1 Details and nutritional composition of the study muffins

From: Effect of consuming novel foods consisting high oleic canola oil, barley β-glucan, and DHA on cardiovascular disease risk in humans: the CONFIDENCE (Canola Oil and Fibre with DHA Enhanced) study – protocol for a randomized controlled trial

Nutritional component measurements Control flour + HOCO-DHA Barley flour + control oil Barley flour + HOCO-DHA Control flour + control oil
Weight (g) 113 108 109 112
Energy (kcal/kJ)a 379/1586 383/1602 383/1602 379/1586
Total carbohydrates (g)a 33 36.59 36.59 32.65
Total proteins (g)a 8 9 9 8
Total fiber (g)a 0.36 5.77 5.77 0.36
β-glucan (g)a 0 2.18 2.18 0
Total fat (% weight) 24 23 23 23
SFA (%) 10.42 35.36 11.24 33.34
MUFA (%) 66.21 28.38 64.03 31.05
PUFA (%) 23.37 36.25 24.73 35.61
n-3 PUFA (%) 6.57 0.66 6.45 0.49
n-6 PUFA (%) 16.80 35.60 18.28 35.12
  1. DHA docosahexaenoic acid, HOCO high-oleic acid canola oil, MUFA monounsaturated fatty acid, PUFA polyunsaturated fatty acid, SFA saturated fatty acid
  2. aValues were calculated based on values of the ingredients. Muffins were made with two different flavors: vanilla and spice. Values presented are the average of both the flavors, and there were no major differences between flavors for the measurements