Recording Postprandial Glucose Reactions with Potato Starch Structural Improvements.

Int J Food Sci · 2023 · PMC10733000 · PMID 38124783

Europe PMC DOI

hedged sentences

0.0500

closest p · 1.0× alpha

0.0500

boldest claim

The sentences

highly significantp > 0.05actually significant

After four hours of consumption of H-M-treated potato starch puddings, the results of starch treatment and time interval about the subjects were highly significant ( p > 0.05).

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an increasing trendno p-value reported

All the treatments from 20 to 40% moisture addition heated at 30 and 70°C exhibited an increasing trend in fast-digested starch when compared to the general control treatment (14.67%).

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