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food products Composition of food product Total dietary fibre (%) Total phenols (mg GAE/100 g) Tannins (mg/100 g) Total flavonoids (mg RE/100 g) In vitro starch digestibility (mg maltose released/g) DPPH TAC (mg TE/100 g) FRAP TAC (mg TE/100 g
-amylase (BAN®480L, Novozyme, Denmark) with an activity of 480 KNU-B/g in a liquid form were used for hydrolysation of maltose into glucose. Sodium alginate was used as stabiliser (Hamulsion® Stabiliser Systems, Tate & Lyle PLC, London, UK). Vegetable oil
can control postprandial hyperglycaemia and reduce the risk of developing diabetes ( Oyedemi et al., 2017 ). Carbohydrates are composed of glycosidic bonds, which are hydrolysed by α-amylase to produce oligosaccharides, maltriose and maltose, by acting
+ + − − − + − − − + − − + + + + + + + − + D -Maltose
diabetes. The GI of α- and β-CD is practically zero; they are non-digestible in the gastrointestinal tract and only are partially fermented by the colon microflora to maltose and glucose. α-CD is almost completely excreted in the faeces of germ-free rats
higher in pseudocereals than in most cereals, in amaranth, quinoa and canihua at about 3–5% ( Pereira et al., 2019 ), and lower in buckwheat. The main monosaccharides and disaccharides are glucose, fructose, arabinose, xylose, and sucrose and maltose
