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The in vitro digestibility of the starch/flour gels. The amount of sugar released across the digestion phases was expressed as means ± standard deviations plotted in error bars (n = 4). Values with different letters (a–d) in the same time point are significantly different (p < 0.05) according to Tukey’s test. HAMS—high amylose maize starch, KF—kithul flour, RRF—red rice flour, SGS—sago starch, SPS—sweet potato starch, TS—tapioca starch and WCS—water chestnut starch.
