Fig. 1: Composition, thermal properties, and digestion properties of analyzed samples. | npj Science of Food

Fig. 1: Composition, thermal properties, and digestion properties of analyzed samples.

From: Lipid complexation reduces rice starch digestibility and boosts short-chain fatty acid production via gut microbiota

Fig. 1

a Starch, protein, and lipids content of analyzed samples, (b) Thermal properties of analyzed samples, (c) In vitro starch digestion properties of analyzed samples. GN: GZ93 native flour, GS: GZ93 starch, GPA: GZ93 starch complexed with palmitic acid, RN: RS4 native flour, RS: RS4 starch, RPA: RS4 starch complexed with palmitic acid, C∞: concentration of the percentage of digested starch at infinite time. Different letters indicate significant differences at the 0.05 level. The data are presented with means ± standard deviation. Error bar indicates the standard deviation.

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