Table 2 Preparation of the DBPCFC verum dilution series
A. Dilution series of the hazelnuts suspended in water to develop the verum series | |
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B. Dilution series of the hazelnut DBPCFC verum series | |||||||
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Instructions for preparation/portion | Additional information | ||||||
Portion number | Dilution number (65 g) | Powder mix I (g) | Served portion size (g) | Dilution factor of served hazelnuts | Hazelnut (mg)/portion | Hazelnut proteins (mg)/portion | Ppm (mg/kg) hazelnuts |
1 | 0 | 35.0 | 2.50 | x | 0 | 0 | 0 |
2 | 4 | 35.0 | 2.50 | 1/10 | 0.0370 | 0.005 | 14.8 |
3 | 3 | 35.0 | 2.50 | 1/10 | 0.3704 | 0.054 | 148.0 |
4 | 2 | 35.0 | 2.50 | 1/10 | 3.691 | 0.535 | 1476.9 |
Instructions for preparation/portion | Additional information | ||||||
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Portion number | Dilution number (65 g) | Powder mix II (g) | Served portion size (g) | Dilution factor of served hazelnuts | Hazelnut (g)/portion | Hazelnut proteins (mg)/portion | Ppm (mg/kg) hazelnuts |
5 | 1 | 40.2 | 1.34 | 1/3 | 0.04 | 5.37 | 27,721.3 |
6 | 1 | 40.2 | 4.01 | 1/3 | 0.11 | 16.11 | 27,721.3 |
7 | 1 | 40.2 | 12.02 | 1/3 | 0.33 | 48.33 | 27,721.3 |
8 | 1 | 40.2 | 36.07 | 1/3 | 1.00 | 145.00 | 27,721.3 |
9 | 1 | 40.2 | 108.22 | 1 | 3.00 | 435.00 | 27,721.3 |