2.2. Nutritional Composition and Starch Digestibility Analyses
The nutritional composition of the cereal-based products was analyzed with the following methodologies: total dietary fibers: AOAC 2009.01; available starch: enzymatic method (as described in the French standard V18-121, 1997); sugars from DP1 to DP7: method by high-pressure ion chromatography (HPIC); fat: Randall methodology; proteins: Kjeldahl method (×6.25) moisture. In vitro, starch digestibility was assessed using the SDS method developed by Englyst et al. [