The insoluble FRFs were also found to exhibit a significantly stronger effect in reducing the a amylase activity (21.8–27.9%) than cellulose (7.29%). This in-vitro study indicated that the FRFs could retard the glucose production rate (mmol/h) more efficiently than cellulose. Findings from Gourgue et al. (1992) and Ou et al. (2001) demonstrated that dietary fibres could retard a-amylase activity by capsulating starch and
enzyme, and even inhibiting the enzyme. All these results imply that the apparent effects, on glucose-adsorption and
amylase inhibition, of the FRFs might create a concerted function in decreasing the absorption rate of glucose and
the concentration of postprandial serum glucose.