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. 2020 Feb 7;5:100078. doi: 10.1016/j.fochx.2020.100078

Fig. 2.

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 C90, 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.