FIGURE 2 .

Starch digestibility (A) and HI (B) of smooth and coarse porridge endosperm relative to pure starch assessed in vitro. Digestibility curves show percentage of hydrolyzable starch digested for smooth and coarse endosperm and a highly digestible reference (i.e., pure, gelatinized durum wheat starch). In these curves, each experimental point represents the mean value from analysis performed in triplicate with vertical error bars showing SEMs. Digestibility curves of smooth and coarse porridge were significantly different (paired t test for incremental AUC at 60 min, P < 0.001). HI is the percentage of hydrolyzable starch digested at 90 min, and was calculated with the use of the previously described logarithm of slope model (18). HI values were significantly different between smooth and coarse porridge (paired t test, P = 0.03). HI, hydrolysis index; REF, reference.