Table 3.

Percentage of total starch hydrolysed at 90 min (H₉₀), equilibrium concentration (C_∞), kinetic constant (K), hydrolysis index (HI) and glycemic index (GI) for fibre-enriched GF bread

Sample	Hth90 (%)c	Hexp90 (%)c	C∞ (%)b	K (s−1)b	HIexp (%)	GI
Control	91.4 ± 3.8c*	88.9 ± 6.5c	68.6 ± 2.8b	0.092 ± 0.001bcd	79.7 ± 3.6c	84.2 ± 1.8c
OF5	112.2 ± 0.1d	107.1 ± 0.3d	82.7 ± 1.3c	0.107 ± 0.015 cd	96.2 ± 1.2d	93.8 ± 0.4d
OF10	63.6 ± 1.1a	62.1 ± 0.2a	48.9 ± 0.1a	0.078 ± 0.008abc	56.2 ± 0.0a	71.1 ± 0.2a
In5	108.2 ± 0.4d	102.8 ± 0.0d	79.1 ± 1.3c	0.114 ± 0.014d	92.1 ± 1.4d	91.7 ± 0.5d
In10	80.9 ± 0.9b	79.4 ± 0.5b	68.6 ± 4.6b	0.052 ± 0.015a	75.9 ± 3.0bc	81.7 ± 1.3b
RS5	89.6 ± 1.8c	85.8 ± 2.5bc	63.2 ± 2.2b	0.162 ± 0.017e	74.3 ± 2.5b	81.9 ± 1.2bc
RS10	58.8 ± 4.4a	58.3 ± 3.3a	49.7 ± 3.0a	0.072 ± 0.008ab	55.0 ± 0.4a	70.2 ± 0.1a

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)

^bParameters of the kinetic equation $C=\text{C}\infty \left(1-{\text{e}}^{-{\text{K}}_{\text{t}}}\right)$

^cH^exp₉₀ experimental value. H^th₉₀ theoretical value obtained with the equation