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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 vii
LIST OF FIGURES (Continued) Appendix Figure Page B3 Peak baseline (bold area) and amorphous area (white area) of RS III formation from enzymatically debranching HARS 215 C1 Pullulanase enzyme, native HARS and some apparatus for RS III formation 217 C2 Visuals appearance of RS III sample with various processing Steps 218 C3 Visuals appearance of low glycemic butter cake by using HFCS replacement for sucrose at 20, 40, 60, 80 and 100% 219 C4 Visuals appearance appearances of butter cakes prepared with RS III replacement for cake flour at 5, 10, 15 and 20% with an incorporated of 40:60% of sucrose : HFCS 220 viii
Page 1: THESIS ENZYME-RESISTANT STARCH TYPE
Page 5 and 6: ACKNOWLEDGEMENTS I wish to express
Page 7 and 8: LIST OF TABLES Table Page 1 Classif
Page 9 and 10: LIST OF TABLES (Continued) Table Pa
Page 11: LIST OF FIGURES (Continued) Figure
Page 15 and 16: LIST OF ABBREVIATIONS (Continued) R
Page 17 and 18: een used to produce a sample with l
Page 19 and 20: Overall objectives: OBJECTIVES 1. T
Page 21 and 22: However, it was discovered that a r
Page 23 and 24: Cassidy et al. (1994), in an intern
Page 25 and 26: fed both the 45 and 63g/100g rice s
Page 27 and 28: only about 3 g. The physiological b
Page 29 and 30: (Brown et al. 1995). This product,
Page 31 and 32: Figure 1 A detailed structure of th
Page 33 and 34: 2.3 Chemical composition of rice st
Page 35 and 36: helix with only the ring oxygen poi
Page 37 and 38: Figure 5 Idealized diagram of the c
Page 39 and 40: 2.5 Rice starch gelatinization Gela
Page 41 and 42: in excess water. The loss of birefr
Page 43 and 44: morphological changes occurring at
Page 45 and 46: amylose is the linear fraction of s
Page 47 and 48: units are known to inhibit retrogra
Page 49 and 50: (-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
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Structure and properties of β- amy
Page 67 and 68:
Structure and properties: The pullu
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Action pattern: The amyloglucosidas
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methods, for instance in scanning e
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6. Low glycemic butter cake product
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Sugar increases cake volume by decr
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cereals, and baked potatoes. Low gl
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way to achieve a healthy food produ
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complexes. In the meantime, and inv
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would be only 2. In comparison, the
Page 85 and 86:
ecause of an absolute decrease in t
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enhanced fat oxidation at the expen
Page 89 and 90:
1. Raw Materials MATERIALS AND METH
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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
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2.1.1 Cake sample preparation Cake
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Nevertheless, the former refers to
Page 103 and 104:
3. Experimental Design and Statisti
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essentially linear polymer of α-(1
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hydrolysis of the rice starch prehe
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a) b) Figure 15 Scanning electron m
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amylose content of starch had a har
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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
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1.2.9 Hydrolysis index and glycemic
Page 121 and 122:
Table 16 Effect of preheated treatm
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1.2.10 Crystallinity of RS III 108
Page 125 and 126:
Figure 22 X-ray diffraction pattern
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content. The high correlation facto
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1.3.2 β-amylolysis (%) 114 β-amyl
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1.3.4 In vitro starch digestibility
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118 Non significant differences (P
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1.4.2 Degree of hydrolysis 120 The
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2 An application of resistant starc
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sucrose or maltose are reducing suc
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126 The different effect of HFCS on
Page 143 and 144:
2.1.2 Sensory evaluation of HFCS re
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and objective percent moisture gene
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132 In the dietetic cake mix of Cor
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3) In vitro starch digestibility 13
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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
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
Page 173 and 174:
158 syneresis of retrograded starch
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LITERATURE CITED Abe, J.I., K. Naka
Page 177 and 178:
Biliaderis, C.G. and J. Zawastowski
Page 179 and 180:
Cheng, H.H. and M.H. Lai. 2000. Fer
Page 181 and 182:
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.
Page 187 and 188:
Hoseney, R.C. 1990. Principles of C
Page 189 and 190:
Juliano, B.O. and M.S. Goddard. 198
Page 191 and 192:
Lavin, M., E. Eshbaugh, J.-M. Hu, S
Page 193 and 194:
Ludwig, D.S. and R.H. Eckel. 2002.
Page 195 and 196:
Meilgaard, M., Civille, O.V., and C
Page 197 and 198:
Nakazawa, F., S. Noguchi, J.Takahas
Page 199 and 200:
Piyarat, N. 2003. The assessment of
Page 201 and 202:
Schoch, T. J. 1969. Non-carbohydrat
Page 203 and 204:
Srinivasa Rao, P. 1970. Studies on
Page 205 and 206:
Towar, J., C. Melito, E. Herrera, A
Page 207 and 208:
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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230
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NAME : Miss Jirapa Pongjanta BIRTH
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THESIS

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