Starch Origin and Thermal Processing Affect Starch Digestion in a Minipig Model of Pancreatic Exocrine Insufficiency

Table 3

PcD of starch (%) in control- and PL-pigs when starch of different botanical origin was used either raw or cooked.

	Control-pigs		PL-pigs
	Raw	Cooked	Raw	Cooked
Rice starch	99.4 ± 0.372	99.4 ± 0.559	69.6 ± 23.7	91.7 ± 7.01
Amaranth	96.3 ± 3.07	96.0 ± 2.19	87.9 ± 3.50	87.5 ± 3.08
Potato starch	61.5 ± 1.90	90.9 ± 9.61	43.9 ± 2.71	90.2 ± 4.82
Pea starch	96.1 ± 3.30	92.3 ± 4.65	61.6 ± 20.6	91.0 ± 2.37

Different symbols mark significant effects of thermal treatment within one group of animals when starch of one botanical source was fed ( < 0.05).
Different letters mark significant effects of botanical origin within one group of animals when starch was fed either raw or cooked (within one row) ( < 0.05).