. 2018 Apr 17;7(4):62. doi: 10.3390/foods7040062

Table 2.

In vitro starch digestibility profile of control and pasta containing fish powder.

Samples	RDS (mg/g Sample)	Area RDS (mg/g Sample)	Total AUC (mg/g Sample)
CP	208.26 ± 1.77 ^a	56.58 ± 0.23 ^a	227.87 ± 13.13 ^a
P5	164.15 ± 21.92 ^a,b	45.0 ± 1.72 ^ab	204.23 ± 6.78 ^b
P10	179.39 ± 26.14 ^a,b	48.75 ± 2.52 ^ab	211.32 ± 7.64 ^a,b
P15	173.84 ± 9.31 ^a,b	49.30 ± 1.15 ^ab	207.86 ± 0.83 ^a,b
P20	152.83 ± 14.61 ^b	43.35 ± 1.14 ^b	193.99 ± 7.47 ^b

Mean ± SD (n = 3). Values within a column followed by different small letters are significantly different (p < 0.05). RDS—rapidly digestible Starch, AUC—area under curve; CP—control pasta, P5–P20—pasta fortified with 5–20% of fish powder, respectively.