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Table 15 Effect of preheated treatments and hydrolysis time on resistant starch, Heated temperature digestible starch and total starch content of RS III from 0 to 48 hr debranched HARS preheated at 75°C, 95°C and 121 o C Treatments Hydrolysis time (hr) Resistant starch (% dwb) 75 o C 0 4.80 fg 4 6.61 f 8 9.05 e 16 11.24 d 24 11.43 d 48 12.33 d 95 o C 0 4.07 g 4 5.99 f 8 8.89 e 16 10.05 d 24 10.21 d 48 10.68 d 121 o C 0 5.12 f 4 7.62 e 8 11.33 d 16 17.13 c 24 18.33 b 48 19.32 b Native rice starch 4.99 ef CRS (Hi-maize) 48.32 a Digested starch (% dwb) 90.39 a 89.05 b 85.99 d 84.04 e 84.15 e 83.52 f 90.21 a 89.68 b 87.55 c 85.11 d 84.15 e 83.90 ef 90.75 a 87.46 c 84.60 e 78.37 g 76.75 h 75.89 i 90.39 a 47.78 j Total starch (% dwb) 95.54 ns 95.66 95.04 95.28 95.26 95.86 94.28 95.22 95.04 94.71 95.39 95.59 95.87 95.18 95.94 95.50 95.09 95.22 95.38 96.10 a,b,c…. Means within the same column with different letters are significantly different (P≤ 0.05) by Ducan’s New multiple-Rang test (DMRT). ns = Not significantly different (P≥0.05) 103
1.2.9 Hydrolysis index and glycemic index of RS III samples 104 Figure 20 and Table 16, shows the in vitro starch hydrolysis results, including the estimated parameter of the calculated hydrolysis index and glycemic index. The hydrolysis kinetic for the RS III samples showed that the equilibrium concentration (C∝) of the hydrolyzed starch was changed slightly by preheated treatment and debranching time. The debranch of 121 o C pre-heated rice starch exhibited a lower C∝ than the 75 o C preheated and 95 o C preheated samples that debranching at 4 to 48 hr. The kinetic constant (k) of the starch samples tested showed that the native high amylose rice starch had highest k value, indicating that hydrolysis occurred most rapidly in the solubillized samples. While, the RS III formation by retrogradation of 48 h debranching of 121 o C, 75 o C and 95 o C preheated high amylose rice starch showed lower k value (0.018 to 0.020) than other treatments (0.21 to 0.036). In addition, the commercial resistant starch (Hi-maize) was lowest in kinetic constant (0.014), this due to its inherent resistance to enzymatic hydrolysis. The hydrolysis index (HI) of the RS III samples range between 26.83 to 71.59 % (Figure 20). The RS III samples sowed a lower HI value than the native high amylose rice starch (82.42 %) but higher than commercial resistant starch (12.84 %). This behavior indicates that the developed RS III samples are resistant to enzymatic digestion. The decrease in the enzymatic digestion of starch after retrogradation has been reported by several researchers although the starch type and storage conditions were not identical to those used here. Gui and Oates (1997) found that the degree of digestion of retrograded sago starch (40 % gel) rapidly dropped from 78.3 to 45.4% within 1 hr storage at 5 o C, but extending the storage time to over 6 hr had little influence on the degree of enzymatic digestion. They claimed that the digestibility of sago starch was highly sensitive to the retrogradation of amylose that occurred mainly in the early period of storage, whereas amylopectin recrystallization, which occurs more slowly, had little influence on the enzymatic digestibility. It is supposed that the amorphous matrix of starch is readily exposed to the digestive
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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
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Figure 10 Schematic diagram showing
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ice due to the various cooking and
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Recently, there has been a flurry o
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3.1 Processing condition on improve
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of RS overall, 60%, among the three
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chains but liberates longer chains
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4.1 Amylolytic enzymes Three groups
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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 and 102: Nevertheless, the former refers to
Page 103 and 104: 3. Experimental Design and Statisti
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: 1.2.8 In vitro starch digestibility
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
Page 153 and 154: al. (2006) reported that when gluco
Page 155 and 156: 140 volume, crust and crumb color o
Page 157 and 158: (P
Page 159 and 160: 2.2.2 Sensory evaluation of RS III
Page 161 and 162: 3) Flavor score 146 Flavor is the m
Page 163 and 164: 2.2.3 Chemical composition of RS II
Page 165 and 166: Table 27 Mean values for chemical c
Page 167 and 168: 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
Page 197 and 198:
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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