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Starch digestibility and predicted glycaemic index of Glycyrrhiza glabra-fortified bread.
| Bread sample: Glycyrrhiza glabra-fortified bread | Resistant starch% | Hydrolysis index% | Predictedglycaemicindex% |
|---|---|---|---|
| 2% | 4.86 ± 1.39 | 43.35 ± 1.20 | 59.14 ± 0.99 |
| 4% | 6.04 ± 1.79 | 32.29 ± 2.19 | 46.19 ± 1.66 |
| 6% | 11.57 ± 1.24 | 22.16 ± 1.62 | 36.15 ± 1.12 |
| Normal white bread (control) | 3.99 ± 1.24 | 48.00 ± 1.08 | 63.02 ± 1.47 |
