It doesn’t compare starch-sugar ratio during digestion tho, not sure if there are any studies that do that. But higher initial maltose content means a higher spike.
higher initial maltose content means a higher spike
Based on your ref, I’m not convinced that this is truly the case though. I think this may be more relevant to your point: https://doi.org/10.1007%2Fbf01092074
There is this study about different kinds of processing with alpha-amylase. The relevant data is in Figure 2, control (C in the figure) was just an oat-water slurry that was heated for some time, En is with the addition of amylase. The rest is about exploring different processing techniques.
It doesn’t compare starch-sugar ratio during digestion tho, not sure if there are any studies that do that. But higher initial maltose content means a higher spike.
Thanks for the ref.
Based on your ref, I’m not convinced that this is truly the case though. I think this may be more relevant to your point:
https://doi.org/10.1007%2Fbf01092074