Table 4 Levels of starch, amylose, amylopectin, starch hydrolysis index (HI), and estimated glycaemic index (eGI) of flours and biscuits

Flours

M-f

70.58 ± 0.24^b

19.79 ± 0.11^b

80.21 ± 0.11ⁱ

0.25 ± 0.00^b

70.54 ± 0.37^c

69.01 ± 0.32^b

MC-f1

68.66 ± 0.39^c

18.19 ± 0.18^c

81.82 ± 0.18^h

0.22 ± 0.00^c

72.33 ± 0.43^b

66.07 ± 0.32^c

MC-f2

60.43 ± 0.47^d

17.21 ± 0.17^d

82.80 ± 0.19^g

0.21 ± 0.00^d

56.74 ± 0.29^d

57.10 ± 0.26^d

MC-f3

54.64 ± 0.10^f

15.93 ± 0.12^e

84.07 ± 0.12^f

0.19 ± 0.00^e

47.31 ± 0.22^g

48.98 ± 0.19^g

C-f

51.87 ± 0.53^g

13.22 ± 0.13^g

86.78 ± 0.11^d

0.15 ± 0.00^g

38.22 ± 0.14ⁱ

41.15 ± 0.12ⁱ

W-f

80.68 ± 0.26^a

21.81 ± 0.29^a

78.20 ± 0.30^j

0.28 ± 0.00^a

74.20 ± 0.33^a

72.16 ± 0.29^a

Biscuits

M-b

61.05 ± 0.29^d

15.91 ± 0.01^e

84.09 ± 0.01^f

0.19 ± 0.00^e

53.62 ± 0.29^e

54.42 ± 0.25^e

MC-b1

57.23 ± 0.49^e

14.04 ± 0.07^f

85.96 ± 0.07^e

0.16 ± 0.00^f

50.93 ± 0.28^f

52.10 ± 0.25^f

MC-b2

50.20 ± 0.43^h

12.05 ± 0.35^h

87.95 ± 0.35^c

0.14 ± 0.01^h

44.81 ± 0.54^h

46.83 ± 0.47^h

MC-b3

46.20 ± 0.44ⁱ

10.15 ± 0.23ⁱ

89.86 ± 0.23^b

0.11 ± 0.00ⁱ

37.80 ± 0.51ⁱ

40.78 ± 0.44ⁱ

C-b

41.02 ± 0.24^j

7.82 ± 0.24^j

92.19 ± 0.24^a

0.09 ± 0.01^j

31.09 ± 0.25^j

34.99 ± 0.21^j

W-b

68.01 ± 0.66^c

18.27 ± 0.18^c

81.73 ± 0.18^h

0.23 ± 0.01^c

56.84 ± 0.50^d

57.19 ± 0.45^d