Table 1.
The RAG, SAG, SDS, RDS, Av starch, and FSG values of the pasta samples assessed by an in vitro method. Values are expressed as the mean ± SD (n = 4).
| Pasta Products | RAG (g/100 g) | SAG (g/100 g) | SDS (g/100 g) | RDS (g/100 g) | Av Starch (g/100 g) | FSG (g/100 g) |
|---|---|---|---|---|---|---|
| BF | 17.81 ± 0.91 a | 1.95 ± 0.72 c | 1.75 ± 0.65 b | 15.71 ± 0.99 a | 17.46 ± 0.37 b | 0.36 ± 0.01 b |
| DK | 14.88 ± 0.32 b | 4.78 ± 0.39 b | 4.30 ± 0.35 b | 12.91 ± 0.28 b | 17.21 ± 0.21 b | 0.54 ± 0.01 a |
| CTRL | 13.77 ± 0.27 b | 8.94 ± 1.23 a | 8.04 ± 1.11 a | 12.11 ± 0.24 b | 20.16 ± 0.98 a | 0.31 ± 0.00 b |
Av starch: available starch; 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; FSG: free sugar glucose; RAG: rapidly available glucose; RDS: rapidly digestible starch; SAG: slowly available glucose; SDS: slowly digestible starch. Data in the same column with different letters indicate significant differences at p < 0.05, according to Bonferroni post hoc testing.