. 2019 Mar 30;56(5):2490–2500. doi: 10.1007/s13197-019-03726-5

Table 5.

Effect of partially substituting whole wheat flour with broken rice flour on the starch digestibility and glycemic index of chapatti

Flour	RDS (g/100 g)		SDS (g/100 g)		RS (g/100 g)		GI
Flour	Fresh	Retrograded*	Fresh	Retrograded*	Fresh	Retrograded*	Fresh	Retrograded*
Wheat flour	34.04 ± 0.354^aq	31.04 ± 0.495^ap	33.61 ± 0.212^bp	35.95 ± 0.778^aq	0.30 ± 0.141^ap	0.96 ± 0.124^aq	74.65 ± 0.460^aq	71.78 ± 0.933^ap
10% rice	37.70 ± 0.905^bq	34.88 ± 0.841^bp	30.97 ± 0.827^ap	33.63 ± 0.849^aq	0.21 ± 0.078^ap	0.36 ± 0.011^aq	77.24 ± 0.354^bp	77.09 ± 0.537^bp
20% rice	40.53 ± 0.191^cq	37.72 ± 0.438^cp	29.68 ± 0.438^ap	32.21 ± 0.297^aq	0.45 ± 0.247^ap	0.73 ± 0.139^bq	80.76 ± 0.453^cq	78.72 ± 0.665^bp
30% rice	43.32 ± 0.898^dq	40.86 ± 1.082^cp	28.30 ± 0.990^ap	30.37 ± 0.919^aq	0.42 ± 0.092^ap	0.81 ± 0.163^bq	81.41 ± 0.792^cp	80.59 ± 0.877^cp
40% rice	46.67 ± 2.963^eq	37.65 ± 3.104^cp	27.76 ± 2.906^ap	36.49 ± 3.444^aq	0.46 ± 0.057^ap	0.75 ± 0.339^bp	83.02 ± 0.933^dq	77.70 ± 0.834^ap
50% rice	47.87 ± 1.259^eq	39.83 ± 1.633^cp	27.09 ± 1.147^ap	34.78 ± 1.167^aq	0.91 ± 0.112^bp	1.27 ± 0.467^cp	84.16 ± 0.651^eq	78.05 ± 0.651^bp

RDS rapidly digestible starch, SDS slowly digestible starch, RS resistant starch, GI glycemic index

*Means with different superscript in the same row differ significantly (p < 0.05)

Means with different superscript in the same column differ significantly (p < 0.05)