Table 2.
C∞ and k parameters estimated from LOS analysis of starch in chickpea flour samples digested under different processing and storage conditions.
| Single or first phase |
Second phase |
Total C∞ (%) | |||
|---|---|---|---|---|---|
| C1∞ (%) | k1 (min−1) | C2∞ (%) | k2 (min−1) | ||
| (N) | – | – | – | – | (C90 = 9.8)a |
| (NO) | 50.1 | 0.03 | – | – | 50.1 |
| (NI) | 36.0 | 0.09 | 22.5 | 0.02 | 58.5b |
| (NA) | 23.5 | 0.07 | 6.7 | 0.02 | 30.2b |
| (G) | 67.6 | 0.11 | – | – | 67.6 |
| (GF) | 64.5 | 0.05 | – | – | 64.5 |
| (GFG) | 84.0 | 0.07 | – | – | 84.0 |
| (GZ) | 75.9 | 0.05 | – | – | 75.9 |
| (GZG) | 73.4 | 0.15 | – | – | 73.4 |
| (GFZG) | 70.5 | 0.15 | – | – | 70.5 |
| (GZFG) | 86.1 | 0.08 | – | – | 86.1 |
| (GO) | 67.5 | 0.07 | – | – | 67.5 |
| (GI) | 79.6 | 0.06 | – | – | 79.6 |
| (GA) | 55.9 | 0.08 | – | – | 55.9 |
C∞ represents the total starch available for digestion and k is the digestibility constant. These parameters were obtained by LOS plot analysis of digestibility curves with single (first) or second phases and are mean values of 4 replicates. For details see Methods section 2.4. Each letter in the sample code reflects the processing treatment applied (N, Native; G, Gelatinised; O, Oven-dried; I, Incubator-dried; A, Air-dried; F, Refrigerated; Z, Frozen; see Section 2.3 and Table 1) and the order of the letters reflect the treatment order.
C∞ could not be determined for native starch (N) and so the percentage of starch digested at the 90 min is shown.
Reactions that were biphasic and the total C∞ is a summation of values obtained for each phase.