Table 3 Effect of rice flour addition on In vitro starch digestion properties of low-gluten pretzels

Apparent amylose (%)

24.3 ± 1.37^b

21.8 ± 1.11^a

27.3 ± 1.45^c

Amylopectin (%)

75.7 ± 1.23^a

78.2 ± 1.68^b

72.7 ± 1.15^a

Total starch (%)

68.5 ± 1.28^a

81.3 ± 1.31^b

73.4 ± 1.29^a

Resistant starch (%)

4.84 ± 0.95^ab

4.11 ± 0.84^a

6.12 ± 0.97^b

VRDS (%)

1.21 ± 0.13^a

2.05 ± 0.28^b

0.87 ± 0.11^a

RDS (%)

59.20 ± 1.36^b

67.83 ± 1.21^c

51.29 ± 1.16^a

SDS (%)

35.10 ± 1.27^b

18.11 ± 1.03^a

37.64 ± 1.51^c

DS (%)

63.66 ± 1.12^a

77.19 ± 1.64^c

67.28 ± 1.35^b

SDI

86.42 ± 2.23^b

83.43 ± 2.14^b

69.87 ± 1.72^a