THESIS

RESULTS AND DISCUSSION
In this study, the experiments were set in the laboratory and were divided into
2 parts, which consisted of the production of resistant starch type III from high
amylose rice starch, by enzymatically debranching process and the second part is an
application of the resistant starch type III in low glycemic butter cake.
1. Production of resistant starch type III from high amylose rice starch by
enzymatically debranching process
1.3 Physiochemical of the native high amylose rice starch
1.1.1 Chemical composition
The commercial high amylose rice starch donated by the Cho
Heng Rice Vermicelli Factory Co., Ltd. was chemical and physically characterized
before use as control sample and for resistant starch type III formation by
enzymatically debranching process. Chemical compositions of the commercial high
amylose rice starch are shown in Table 13.
Moisture, fat, ash, protein and total carbohydrate content of
commercial high amylose rice starch were 13.01 ±1.05%, 0.91 ± 0.28%, 0.82 ±
0.34%, 1.18 ± 0.06%, and 83.78 ± 0.52%, respectively. Total starch content of the
rice starch as determined by an enzymatic method showed the average at 96.21± 1.2%
of the sample weight on dry basis. The rice starch consists mainly of amylose and
amylopectin which was 32.10 ± 0.67% and 67.93 ± 0.57%, respectively. Similar
values of the amylose content in the commercial high amylose rice starch have been
reported earlier (Piyarat, 2003).
The commercial high amylose rice starch had β-amylolysis limits
of 62.48 ± 2.49 % released after 12 hr β-amylase hydrolysis (Table 13). Rice starch is
composed of two polymer forms of glucose: amylose and amylopectin. Amylose is an
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