Fig. 5. Effect of DF content on starch digestibility in vitro and the GI of extruded rice grain. (A) RDS content of extruded rice with different DF additions; (B) SDS content of extruded rice with different DF additions; (C) RS content of extruded rice with different DF additions; (D) GI change in extruded rice with different DF additions. All the values are the mean ± SD. Columns with different letters are significantly different at p < 0.05 as evaluated by Tukey's test to analyze the different soybean DF contents and the CK (a natural rice) in the same column.