Table 2.
In vitro digestibility characteristics of native and malic acid-treated corn starches.
| Sample | Uncooked Starch * | Cooked Starch | ||||
|---|---|---|---|---|---|---|
| RDS (%) | SDS (%) | RS (%) | RDS (%) | SDS (%) | RS (%) | |
| Native starch | 8.20 ± 0.73 a | 67.1 ± 1.29 f | 24.7 ± 1.99 a | 72.5 ± 0.39 d | 8.47 ± 0.59 a | 19.1 ± 0.69 b |
| 130 °C control | 8.62 ± 2.06 a | 68.4 ± 1.78 f | 23.0 ± 1.92 a | 76.8 ± 1.07 e | 6.70 ± 0.34 a | 16.5 ± 0.76 a |
| pH 1.5 control | 29.0 ± 1.45 c | 45.2 ± 1.78 d | 25.7 ± 0.83 ab | 71.6 ± 1.60 d | 6.52 ± 0.99 a | 21.9 ± 0.69 c |
| pH 1.5 MT | 9.12 ± 0.68 a | 3.01 ± 0.53 a | 87.9 ± 1.21 f | 17.4 ± 1.78 a | 7.83 ± 1.02 a | 74.8 ± 1.34 f |
| pH 3.5 MT | 36.7 ± 0.50 d | 11.7 ± 0.66 c | 51.9 ± 1.57 e | 38.6 ± 1.99 b | 12.6 ± 0.94 b | 48.8 ± 1.05 e |
| pH 5.5 MT | 46.2 ± 1.06 e | 7.54 ± 1.32 b | 46.4 ± 1.09 d | 49.0 ± 1.89 c | 4.32 ± 0.77 a | 46.8± 1.15 d |
| pH 7.0 MT | 23.0 ± 1.66 b | 47.4 ± 1.36 de | 29.6 ± 1.71 c | 70.9 ± 1.17 d | 7.64 ± 2.14 a | 21.5 ± 1.25 c |
| pH 8.5 MT | 22.4 ± 1.22 b | 48.9 ± 1.44 e | 28.6 ± 0.26 b | 74.0 ± 1.59 de | 7.88 ± 1.64 a | 18.2 ± 0.63 ab |
a–f The values with different superscripts within a column are significantly different (p < 0.05) by Duncan’s multiple range test. * RDS, rapidly digestible starch; SDS, slowly digestible starch; RS, resistant starch; MT, malic acid treatment.