Influence of the Addition of Potato, Okara, and Konjac Flours on Antioxidant Activity, Digestibility, and Quality of Dumpling Wrappers
Digestibility and glycemic parameters of nonlinear kinetic model of wheat flour and optimized flour1.
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; GIC90: glycemic index predicted by C90; GIHI: glycemic index predicted by HI; GIavg: average predicted glycemic index.