Table 3.
Fitting parameters for the in vitro digestion of starch from bread with sprouted oat flour for different times by the combination of parallel and sequential kinetics models.
| k1 × 10-2 | k2 × 10-2 | C∞1 | C∞2 | t2start | |
|---|---|---|---|---|---|
| WB | 8.07 ± 0.16e | 1.48 ± 0.06e | 56.67 ± 0.05e | 31.03 ± 0.55 g | 25.75 ± 1.42a |
| WB + SO0 | 6.64 ± 0.11b | 1.31 ± 0.02b | 52.62 ± 0.02a | 15.68 ± 0.13b | 41.22 ± 0.32e |
| WB + SO24 | 7.48 ± 0.14d | 1.39 ± 0.02 cd | 54.68 ± 0.05c | 17.55 ± 0.18d | 38.24 ± 0.08d |
| WB + SO48 | 6.92 ± 0.12c | 1.41 ± 0.04 cd | 55.32 ± 0.04d | 20.56 ± 0.16f | 35.76 ± 0.17b |
| WB + SO72 | 6.03 ± 0.08a | 1.22 ± 0.02a | 52.22 ± 0.06a | 13.56 ± 0.15a | 44.36 ± 0.14f |
| WB + SO96 | 6.96 ± 0.08c | 1.43 ± 0.02d | 53.42 ± 0.04b | 18.36 ± 0.18e | 36.59 ± 0.64bc |
| WB + SO120 | 7.35 ± 0.13d | 1.37 ± 0.04c | 54.23 ± 0.06c | 16.56 ± 0.14c | 37.86 ± 0.25c |
Note: Values are mean ± SD (n = 9), WB represents the wheat bread, while WB + SO0-120 represents the bread with 0–120 h sprouting time of oats flour addition, respectively. Values with different letters in the same column are significantly different (P < 0.05).