Table 2.
Starch fractions (g/100 g dry matter), total starch (g/100 g dry matter), and in vitro hydrolysis index (HI) of the cooked-to-optimum pasta samples formulated with different substitution levels of Moringa oleifera L. leaf powder (MOLP). Results are expressed as mean ± standard deviation (n = 3).
| Substitution with MOLP | ||||
|---|---|---|---|---|
| M0 | M5 | M10 | M15 | |
| Rapidly digestible starch | 44.3 ± 0.31 a | 43.8 ± 0.79 a | 38.1 ± 1.76 b | 34.1 ± 3.49 b |
| Slowly digestible starch | 16.8 ± 0.70 a | 16.8 ± 0.67 a | 18.1 ± 0.20 b | 20.8 ± 0.67 c |
| Resistant starch | 2.1 ± 0.26 a | 1.4 ± 0.04 b | 1.3 ± 0.01 c | 1.1 ± 0.04 d |
| Total starch | 63.1 ± 1.33 b | 62.1 ± 1.77 b | 57.7 ± 1.21 a | 55.9 ± 1.44 a |
| HI 1 | 47.4 ± 1.05 a | 45.4 ± 1.32 ab | 43.9 ± 1.21 ab | 41.8 ± 0.81 b |
Values in the same row with different superscripts are significantly different (p < 0.05). M0: wheat semolina fresh pasta. M5, M10, and M15: fresh pasta produced with 5, 10, and 15 g/100 g w/w MOLP, respectively. 1 Calculated using commercial white wheat bread as a reference.