Fig. 1.

Starch digestibility profiles of raw and boiled wheat and chickpea ingredients (A) and savoury biscuits prepared with different doses of PulseON® (B). Ingredients were analysed as used in the biscuit dough (i.e. raw wheat flour and PulseON® ‘as is’), and also after hydrothermal processing for 10 min at 100 °C (‘boiled’). The boiled chickpea flour was not used in the biscuit recipe but is prepared from the same chickpeas as PulseON® and was included as a comparison. Biscuits (B) were prepared using a composite flour in which PulseON® replaced 0, 25, 50, 75 or 100% of the wheat flour in the recipe. All values are means of triplicates with error bars shown as SD. Curve fitting plots were obtained through non-linear regression to a first order equation. Different superscript letters indicate significant time x treatment differences between curves shown within each graph panel and superscript letters do not apply for comparison between data in both panels (p < 0.05, ANOVA with Tukey’s b post-hoc analysis).