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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. 87
3. Experimental Design and Statistical Analysis 3.1 Resistant starch type III production Completely Randomized Design (CRD) was used to evaluate the means of physiochemical analysis of debranched products and RS III properties. The data obtained for the degree of pullulanase hydrolysis, degree of syneresis, physicochemical properties, in vitro starch digestibility, in vitro starch hydrolysis index and glycemic index were subjected to analysis of variance (ANOVA). Duncan’s Multiple Range Tests (DMRT) procedure was used to make specific comparison between treatments (Lawless and Heymann, 1998). Pearson correlations between % crystallinity and resistant starch content of RS III were investigated. The SPSS for Windows program, version 10.0, was employed for analyzing the results obtained from three replications. 3.2 Utilization of RS III in low glycemic butter cake Completely Randomized Design (CRD) was used to evaluate the means of physiochemical analysis of butter cake samples. The data obtained for the specific gravity, volume, color, texture profile analysis, in vitro starch digestibility, in vitro starch hydrolysis index and glycemic index were subjected to analysis of variance (ANOVA). Duncan’s Multiple Range Tests (DMRT) procedure was used to make specific comparison between treatments (Lawless and Heymann, 1998). Completely Randomized Block Design (CRBD) for sensory scores of butter cake samples. Mean with standard deviation for each treatments were calculated and the analysis of variance (ANOVA) and Duncan’s Multiple Range Test (DMRT) was used for comparing differences of the mean values at the 0.05 confidence level (Lawless and Heymann, 1998). 88
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THESIS ENZYME-RESISTANT STARCH TYPE
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ACKNOWLEDGEMENTS I wish to express
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LIST OF TABLES Table Page 1 Classif
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LIST OF TABLES (Continued) Table Pa
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LIST OF FIGURES (Continued) Figure
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LIST OF FIGURES (Continued) Appendi
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LIST OF ABBREVIATIONS (Continued) R
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een used to produce a sample with l
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Overall objectives: OBJECTIVES 1. T
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However, it was discovered that a r
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Cassidy et al. (1994), in an intern
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fed both the 45 and 63g/100g rice s
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only about 3 g. The physiological b
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(Brown et al. 1995). This product,
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Figure 1 A detailed structure of th
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2.3 Chemical composition of rice st
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helix with only the ring oxygen poi
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Figure 5 Idealized diagram of the c
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2.5 Rice starch gelatinization Gela
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in excess water. The loss of birefr
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morphological changes occurring at
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amylose is the linear fraction of s
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units are known to inhibit retrogra
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(-1 to 43 o C) on concentrated star
Page 51 and 52: Figure 10 Schematic diagram showing
Page 53 and 54: ice due to the various cooking and
Page 55 and 56: Recently, there has been a flurry o
Page 57 and 58: 3.1 Processing condition on improve
Page 59 and 60: of RS overall, 60%, among the three
Page 61 and 62: chains but liberates longer chains
Page 63 and 64: 4.1 Amylolytic enzymes Three groups
Page 65 and 66: Structure and properties of β- amy
Page 67 and 68: Structure and properties: The pullu
Page 69 and 70: Action pattern: The amyloglucosidas
Page 71 and 72: methods, for instance in scanning e
Page 73 and 74: 6. Low glycemic butter cake product
Page 75 and 76: Sugar increases cake volume by decr
Page 77 and 78: cereals, and baked potatoes. Low gl
Page 79 and 80: way to achieve a healthy food produ
Page 81 and 82: complexes. In the meantime, and inv
Page 83 and 84: would be only 2. In comparison, the
Page 85 and 86: ecause of an absolute decrease in t
Page 87 and 88: enhanced fat oxidation at the expen
Page 89 and 90: 1. Raw Materials MATERIALS AND METH
Page 91 and 92: Methods 1. Production of resistant
Page 93 and 94: 1.2.3 Degree of syneresis Degree of
Page 95 and 96: 1.2.9 Starch hydrolysis rate and es
Page 97 and 98: 1.3.3 Resistant starch content, sta
Page 99 and 100: 2.1.1 Cake sample preparation Cake
Page 101: Nevertheless, the former refers to
Page 105 and 106: essentially linear polymer of α-(1
Page 107 and 108: hydrolysis of the rice starch prehe
Page 109 and 110: a) b) Figure 15 Scanning electron m
Page 111 and 112: amylose content of starch had a har
Page 113 and 114: Degree of syneresis (%) 70.0 60.0 5
Page 115 and 116: 1.2.7 Physicochemical properties of
Page 117 and 118: 1.2.8 In vitro starch digestibility
Page 119 and 120: 1.2.9 Hydrolysis index and glycemic
Page 121 and 122: Table 16 Effect of preheated treatm
Page 123 and 124: 1.2.10 Crystallinity of RS III 108
Page 125 and 126: Figure 22 X-ray diffraction pattern
Page 127 and 128: content. The high correlation facto
Page 129 and 130: 1.3.2 β-amylolysis (%) 114 β-amyl
Page 131 and 132: 1.3.4 In vitro starch digestibility
Page 133 and 134: 118 Non significant differences (P
Page 135 and 136: 1.4.2 Degree of hydrolysis 120 The
Page 137 and 138: 2 An application of resistant starc
Page 139 and 140: sucrose or maltose are reducing suc
Page 141 and 142: 126 The different effect of HFCS on
Page 143 and 144: 2.1.2 Sensory evaluation of HFCS re
Page 145 and 146: and objective percent moisture gene
Page 147 and 148: 132 In the dietetic cake mix of Cor
Page 149 and 150: 3) In vitro starch digestibility 13
Page 151 and 152: Table 23 Percentage (dwb) of starch
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al. (2006) reported that when gluco
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140 volume, crust and crumb color o
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(P
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2.2.2 Sensory evaluation of RS III
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3) Flavor score 146 Flavor is the m
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2.2.3 Chemical composition of RS II
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Table 27 Mean values for chemical c
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Table 28 Percentage (dwb) of starch
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cake is lower in these samples than
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CONCLUSIONS AND RECOMMENDATIONS 156
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158 syneresis of retrograded starch
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LITERATURE CITED Abe, J.I., K. Naka
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Biliaderis, C.G. and J. Zawastowski
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Cheng, H.H. and M.H. Lai. 2000. Fer
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Elgun, A. Z. Ertugay, M. Certel, an
Page 183 and 184:
Fitt L.E. and E.M. Snyder. 1984. Ph
Page 185 and 186:
Grandfeldt, A., C. Eliasson and I.
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Hoseney, R.C. 1990. Principles of C
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Juliano, B.O. and M.S. Goddard. 198
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Lavin, M., E. Eshbaugh, J.-M. Hu, S
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Ludwig, D.S. and R.H. Eckel. 2002.
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Meilgaard, M., Civille, O.V., and C
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Nakazawa, F., S. Noguchi, J.Takahas
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Piyarat, N. 2003. The assessment of
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Schoch, T. J. 1969. Non-carbohydrat
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Srinivasa Rao, P. 1970. Studies on
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Towar, J., C. Melito, E. Herrera, A
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Yuan, R.C. and D.B. Thompson. 1998.
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Appendix A Chemical analysis proced
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2.2 Method determination 196 Total
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source and detach the extractor and
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5.3 Procedure for Preparation for S
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1) Standard curve procedure 202 Usi
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7. Reducing sugar determination by
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8. Resistant starch determination b
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8.2.3 Measurement of resistant star
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lank. starch. 210 3. Measure the ab
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Appendix B Physical analysis proced
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2. X Ray Diffraction Measurement 2.
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Appendix C Picture of some experime
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Heated debranched samples Cooled de
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Appendix Figure C4 Visuals appearan
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1. Introduction 222 There are sever
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Appendix E Experimental data 224
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Appendix Table E3 X-ray diffraction
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Appendix F List of publications 228
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NAME : Miss Jirapa Pongjanta BIRTH
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