THESIS

LIST OF FIGURES (Continued)
Figure Page
25 Effect of pullulanase enzyme concentration (0 to 16 unit/g starch)
on degree of pullulanase hydrolysis of 16 hr debranching of 15 %
HARS preheated at 121°C for 30 min 113
26 Effect of pullulanase enzyme concentration (0 to 16 unit/g starch)
on β-amylolysis (%) of 16 hr debranching of 15% HARS
preheated at 121°C for 30 min 114
27 Effect of pullulanase enzyme concentration (0-16 unit/g starch for 16h)
on degree of syneresis of 15 % HARS preheated at 121°C -30 min 115
28 Effect of pullulanase enzyme concentration (0-16 unit/g starch for 16h)
on starch digestibility (% dwb) of RS III formation from HARS 117
29 Color and appearances of butter cakes prepared with HFCS-55
replacement for sucrose at 0, 20, 40, 60, 80 or 100% 127
30 Crust color appearances of butter cakes prepared with RS III
replacement for cake flour at 0, 5, 10, 15 and 20% with an
incorporated of 40:60% sucrose: HFCS 143
31 Crumb color appearances of butter cakes prepared with RS III
Appendix Figure
replacement for cake flour at 0, 5, 10, 15 and 20% with an
incorporated of 40:60% sucrose: HFCS 143
A1 Standard curve for amylose determination 200
A2 Standard curve for total sugar determination 203
A3 Standard curve for reducing sugar determination 205
B1 Scanning Electron Microscope (SEM) instrument 213
B2 X-ray diffractometric instrument 215
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