Table 1.
Starch fractions content of cooked normal maize starch (g 100 g−1 dry starch) in the presence of increasing level of artichoke water extract (AE).
| AE Addition Level 1 (% of Addition) | ||||
|---|---|---|---|---|
| 0% | 25% | 50% | 100% | |
| Rapidly digestible starch (RDS) | 84.39 ± 0.76 c | 82.61 ± 1.94 b | 81.19 ± 1.42 b | 77.38 ± 1.61 a |
| Slowly digestible starch (SDS) | 12.52 ± 1.07 a | 13.92 ± 1.51 b | 15.04 ± 1.28 c | 17.03 ± 0.31 d |
| Resistant starch (RS) | 1.09 ± 0.32 a | 1.47 ± 0.44 b | 1.77 ± 0.15 b | 3.59 ± 1.15 c |
1 The percentages of AE addition were 0%, 25%, 50%, and 100% of the total starch. Data are presented as mean values ± standard deviation (n = 3). Means in the same raw are identified with superscripts (Duncan post hoc, p < 0.05).