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