Skip to main content

Table 2 Details and nutritional composition of the study cookies

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) 52 50 52 53
Energy (kcal/kJ)a 213/891 221/924 221/924 213/891
Total carbohydrates (g)a 23 25 25 23
Total proteins (g)a 4 4 4 4
Total fiber (g)a 0.46 3.17 3.17 0.46
Beta glucan (g)a 0 1.09 1.09 0
Total fat (% weight) 24 24 23 24
SFA (%) 12.50 35.39 12.58 33.75
MUFA (%) 63.37 28.95 64.23 31.08
PUFA (%) 24.13 35.67 23.20 35.16
n-3 PUFA (%) 6.44 0.61 6.28 0.48
n-6 PUFA (%) 17.53 34.91 16.91 34.69
  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 the values of the ingredients. Cookies were made with three different flavors: cocoa, ginger, and lemon. Values presented are the average of the flavors, and there were no major differences between flavors for the measurements