Fig. 2.

Enzyme kinetic parameters and Hydrolysis Indices of starch digestibility in savoury biscuits made with different doses of PulseON®. Values on the x-axis show the dose as % PulseON® used to replace wheat flour in each biscuit recipe. The Hydrolysis Index (HI), and the proportion of starch digested at 90 min (C₉₀) and at the endpoint (C_∞) are plotted on the y-axis and are in units of % starch digested. Values for C_90, C_∞ and HI all follow a similar dose-dependent trend, while the value of the rate constant, k (plotted on a secondary y-axis), gradually decreases as the dose of PulseON® in the biscuit recipe increases. Overall, there was a significant effect of the biscuit recipe on all indices (p ≤ 0.001, ANOVA), and different superscript letter of the same colour indicate significant differences (Tukey’s b post-hoc test). Values are mean of triplicate analysis with error bars as SD.