Journal of Food Quality

Research Article

Influence of the Addition of Potato, Okara, and Konjac Flours on Antioxidant Activity, Digestibility, and Quality of Dumpling Wrappers

Table 4

Digestibility and glycemic parameters of nonlinear kinetic model of wheat flour and optimized flour¹.


	RDS (%)	SDS (%)	RS (%)	C_∞ (%)	k (min⁻¹)	r	AUC	HI (%)	C₉₀	GI_C90	GI_HI	GI_avg

WF	48.64 ± 0.72^b	13.03 ± 0.54^a	5.12 ± 0.62^a	60.43	0.08	0.98	10087.99	67.25	58.67	86.32	76.63	81.47
OF	40.86 ± 0.91^a	11.36 ± 0.47^b	12.02 ± 0.81^b	51.51	0.07	0.97	8520.26	56.86	49.45	78.92	70.93	74.93

¹Values are means () ± SD. Means with different letters in a column are significantly different (). WF: wheat flour; OF: optimized flour; RDS: digestible starch at 20 min; SDS: digestible starch at 20–120 min of incubation; RS: resistant starch; C_∞: equilibrium percentage of starch hydrolyzed after 180 min; k: kinetic constant; r: correlation coefficient; AUC: area under hydrolysis curve; HI: hydrolysis index; C₉₀: percentage of starch hydrolyzed at 90 min; GI_C90: glycemic index predicted by C₉₀; GI_HI: glycemic index predicted by HI; GI_avg: average predicted glycemic index.