. 2020 Mar 19;9(3):354. doi: 10.3390/foods9030354

Table 4.

Starch fractions expressed as percentages of the total starch and predicted glycemic index (pGI) of cooked control pasta (GP0) and cooked pasta fortified with different percentages of grape pomace (GP5 and GP10). RDS: rapidly digested starch; SDS: slowly digested starch; RS: resistant starch. The values are reported as mean ± standard deviation.

Cooked Pasta Samples	Starch Fractions (%)			pGI
Cooked Pasta Samples	RDS	SDS	RS	pGI
GP0	33.45 ± 1.16 ^a	32.94 ± 0.99 ^a	2.13 ± 0.16 ^a	57.46 ± 0.41 ^a
GP5	31.87 ± 1.64 ^ab	33.33 ± 1.36 ^a	2.19 ± 0.17 ^a	55.56 ± 0.22 ^b
GP10	29.09 ± 2.05 ^b	36.19 ± 0.34 ^b	1.83 ± 0.41 ^a	53.15 ± 1.37 ^c

Values with different superscripts within the same column are significantly different for p < 0.05.