Replication Data for: Pearl millet (Pennisetum glaucum) couscous breaks down faster than wheat couscous in the Human Gastric Simulator, though has slower starch hydrolysis

This data is for a study on millet couscous gastric (stomach) simulation and emptying. The basis for this research was a previous human crossover study we did in Mali showing that traditional starchy foods made from millet and sorghum (millet and sorghum thick porridges, and millet couscous) had gastric half-emptying times that were about twice as long as other non-traditional foods (white rice, boiled white potato, well-cooked wheat-based pasta). Here, we investigated the reasons for the slow gastric emptying of millet couscous. The dataset is an Excel spreadsheet containing simulated gastric data on different couscous samples as described in the publication cited below. The data spreadsheet also includes viscosity data ("RVA" tab) and chromatography molecular size data for starch ("HPSEC" tab).

本数据集用于一项关于小米古斯米（millet couscous）的胃部模拟及胃排空研究。本研究的前期基础为我们在马里开展的一项人体交叉试验，该试验显示，由小米与高粱制成的传统淀粉类食物（小米高粱稠粥、小米古斯米）的胃半排空时长约为其他非传统食物（白米饭、水煮白马铃薯、精加工小麦意面）的两倍。本研究旨在探究小米古斯米胃排空速度缓慢的成因。本数据集为Excel电子表格，包含下述已发表文献中所述的不同古斯米样本的胃部模拟数据；该表格还收录了黏度数据（对应"RVA"工作表）以及淀粉的色谱分子尺寸数据（对应"HPSEC"工作表）。