THESIS

Kasetsart University staff and students. Cakes were evaluated based on acceptability
of their appearance, odor, flavors, texture and overall preference by a hedonic 9-point
scale where 9 means most liked and 1 most disliked (Lawless and Heymann, 1998).
The control cake was presented simultaneously with the rest of samples and was
evaluated in random among panelists. The scoring sheet is shown in Appendix C.
2.2 An application of RS III as a low glycemic butter cake
2.2.1 Butter cake production
Enzyme-resistant starch type III (RS III) was chosen by means of
the previous experiment (1.4), the low glycemic butter cake was reformulated. The
RS III was added to the cake formulations at levels of 0, 5, 10, 15 and 20% based on
cake flour. The butter cake formula was selected from the 2.1 experiment. Sifted
flour, baking powder, and RS III were mixed well in butter cream. The butter cake
were process following step as described above experiment. At the final mixing stage,
the specific gravity of the batter was measured. The batter was then placed into a
greased 9 × 5 loaf pan and baked for 40-50 minutes in a 350°F Hotpoint electric
oven. The cakes were allowed to cool for 3 hr and were packed in low-density
polyethylene packages at room temperature 3-8 hr prior to physiochemical quality
analysis and sensory evaluation.
2.2.2 Physiochemical analysis and in vitro starch hydrolysis index
Physiochemical analyses were examined as described in the above
experiment 2.1.3. The effect of the RS III replace 0, 5, 10, 15 and 20 % of cake flour
in butter cake on in vitro starch digestibility was determined as described in above
experiment 2.1.4 (b) Three replicates of all experiments were performed. In vitro
starch hydrolysis index and estimate glycemic index were examined as described in
the above experiment 2.1.5. The effect of the RS III replace 0, 5, 10, 15 and 20 % of
cake flour in butter cake on sensory evaluation were examined as described in the
above experiment 2.1.6.
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