THESIS

LIST OF FIGURES (Continued)
Figure Page
16 The typical appearance of retrogradation gel from 4, 16, 24
and 48-hr debranched HARS preheated at 75°C (a),
95°C (b) and 121 o C (c) for 30 min 96
17 Degree of syneresis of 0 to 48-hr debranched HARS
preheated at 75°C , 95°C and 121 o C for 30 min 97
18 The typical appearance of syneresis gel from 4, 16, 24
and 48-hr debranched HARS preheated at 75°C (a),
95°C (b) and 121 o C (c) for 30 min 98
19 Scanning electron micrograph of native (a), retrogradation rice starch
and typical appearance of fresh ( c) and dried (d ) retrograded of
16-hr debranching and retrogradation of high amylose rice starch 99
20 Effect of pre-heated treatments and hydrolysis time on the calculated
hydrolysis index (HI) and glycemic index (GI) of RS III from
0 - 48 hr debranched high amylose rice starch preheated at 75°C,
95°C and 121 o C 105
21 X-ray diffraction pattern of native HARS and RS III from 0, 16
and 48-hr pullulanase-debranched of 75°C preheated
HARS for 30 min 109
22 X-ray diffraction pattern of native HARS and RS III from 0, 16
and 48-hr pullulanase-debranched of 121°C preheated
HARS for 30 min 110
23 Correlation between degree of debranching vs resistant starch
content (A) and degree of syneresis vs resistant starch content (B)
relation in RS III from 0- 48 hr debranching of HARS 111
24 The Crystallinity and resistant starch content relation in RS III
formation from 0- 48 hr debranching of 121°C preheated HARS 112
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