Table 1.
Percentages (% w/w, dry weight) of rapidly digestible starch (RDS), slowly digestible starch (SDS), and resistant starch (RS) †.
| Starch Sample | Uncooked | Cooked | ||||
|---|---|---|---|---|---|---|
| RDS (%) | SDS (%) | RS (%) | RDS (%) | SDS (%) | RS (%) | |
| Native pea starch | 7.91 ± 0.53 a | 7.40 ± 0.28 a | 84.69 ± 0.81 d | 88.99 ± 2.01 c | 6.94 ± 0.66 a | 4.07 ± 2.67 a |
| Malate starch | 13.90 ± 0.20 b | 14.87 ± 0.55 b | 71.23 ± 0.75 c | 14.52 ± 0.61 a | 12.45 ± 0.21 b | 73.03 ± 0.82 d |
| HMT-malate starch | 13.37 ± 0.43 b | 16.33 ± 0.14 c | 70.30 ± 0.57 b | 13.85 ± 1.33 a | 15.43 ± 0.71 c | 70.72 ± 2.04 c |
| Malate-HMT starch | 36.44 ± 0.52 c | 22.78 ± 0.33 d | 40.78 ± 0.19 a | 38.83 ± 0.46 b | 20.34 ± 0.40 d | 40.83 ± 0.06 b |
† Values with a different letter in the same column are significantly different (p < 0.05).