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ijfs12529-sup-0001-Fig.S1.docWord document10KFigure S1. Average in vitro starch hydrolysis curves of cooked spaghetti: (▪) control, (•) Up30-C70-M0, (▴) Up20-C65-M15 and (▵) Up15-C65-M20. Error bars represent SEM (For sample identification, see Table S1).
ijfs12529-sup-0002-TableS1-S7.docxWord document24K

Table S1. Flour percentages used in spaghetti formulations.

Table S2. Proximate analysis of raw flours used in spaghetti formulations (g per 100 g).

Table S3. Proximate analysis of cooked extruded spaghettis (g per 100 g).

Table S4. Cooking quality data of gluten-free spaghetti*made from chickpea–plantain–maize flour mixtures.

Table S5. Total, resistant and available starch of raw flours used in spaghetti formulations.

Table S6. Total, resistant and available starch of cooked extruded spaghettis.

Table S7. Predicted glycaemic index (pGI) of cooked extruded spaghettis.

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