Table 2.
Total dietary fibre (TDF) and resistant starch contents, and protein digestibility of GF bread with fibre addition
| Sample | TDF (g/100 g bread)a |
Resistant starch (g/100 g bread) |
Protein in vitro digestibility (g/100 g bread) |
|---|---|---|---|
| Control | 3.29 ± 0.45a | 0.41 ± 0.07a | 51.0 ± 2.3b |
| OF5 | 7.57 ± 1.30c | 0.99 ± 0.10c | 62.5 ± 0.9e |
| OF10 | 12.24 ± 0.24d | 0.91 ± 0.08bc | 58.8 ± 0.7cd |
| In5 | 3.49 ± 0.38ab | 0.72 ± 0.20b | 60.9 ± 0.9de |
| In10 | 4.50 ± 0.12b | 0.91 ± 0.08bc | 47.2 ± 1.3a |
| RS5 | 7.56 ± 0.24c | 0.99 ± 0.10c | 62.2 ± 0.4de |
| RS10 | 12.31 ± 0.85d | 1.93 ± 0.08d | 56.0 ± 2.4c |
OF5, 5% oat bran fibre; OF10, 10% oat bran fibre; In5, 5% inulin; In10, 10% inulin; RS5, 5% resistant starch; RS10, 10% resistant starch
* Values followed by different letters in the same column are significantly different (p < 0.05)
aInulin is underestimated by using this technique