Table 3.
Double-helical (DH) order and digestibility of starch in chickpea flour samplesa following different processing/storage treatments; DH calculated before and after digestion with pancreatic α-amylase.
| Treatment | Before digestion (% DH order) | After digestion (% DH order) |
C∞ (% dwb) |
|
|---|---|---|---|---|
| Native | (N) | 25 | 24 | (C90 = 10.7)b |
| Gelatinised | (G) | <5 | <5 | 74.1 |
| Gelatinised and refrigerated | (GF) | 10 | 13 | 70.8 |
| Gelatinised and frozen | (GZ) | <5 | 14 | 83.2 |
a
Samples were freeze-dried prior to NMR spectroscopy and the C∞ values are presented on a dry-weight basis (dwb).
b
The value for native starch (N) is the percentage of starch digested with α-amylase at the 90 min incubation time point because the digestibility rate was very slow and the curve was not suitable for LOS analysis.