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. 2021 Apr 22;10(5):921. doi: 10.3390/foods10050921

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© 2021 by the authors.

Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).

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Lines represent the digested starch reported as a percentage of the total available starch during the in vitro digestion of each test food. Values are reported as the mean ± standard deviation (SD) (n = 3). BF: pasta produced by enriching semolina with a durum wheat bran fraction; CTRL: control, pasta produced by traditional milling; DK: pasta produced by using micronized debranned kernels. Statistical analysis was performed via one-way ANOVA and Bonferroni post hoc testing (p < 0.05).