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1.4.4 In vitro starch digestibility 121 Table 18 shows the resistant starch (RS), digested starch (DS) and total starch (TS) contents of the large and small-scale production of RS III samples. RS content in the larger-scaled was higher but not significant difference (P≤ 0.05) from the small-scale. The RS contents in the small and large-scale ranged from 19.81 ± 1.22 to 20.01 ± 0.79% dwb of the RS III sample, resulting in low DS in the large-scale. The DS content was 74.29 ± 1.07 in the experimental scale and 74.04 ± 0.34% in the larger scale. Relinde (1994) reported that gelatinized starch with high enzyme resistance starch contains, can only be obtained when crystallization can occur over sufficiently long segments of the polymer chains (25 glucose residues). Furthermore, the RS III production from the larger-scale was selected for the next experiment on an application of RS III in low glycemic index butter cake product. Table 18 Comparative study on physiochemical properties between experimental and larger-scaled production of RS III from HARS Physiochemical properties Batch of RS III production ns Experimental-scaled Larger-scaled Viscosity (cp; centripoint) 1,790.50 ± 12.21 1,785.15 ± 13.18 Degree of hydrolysis (%) 4.61 ± 0.43 4.74 ± 0.52 Degree of syneresis (% ) 55.80 ± 2.43 56.66 ± 1.62 Resistant starch (%) 19.81 ± 1.22 20.01 ± 0.79 Digested Starch (%) 74.29 ± 1.07 74.04 ± 0.34 Total starch (%) 94.10 ± 1.32 94.26 ± 0.91 Water activity 0.26 ± 0.21 0.28 ± 0.02 Production yield (%) 93.69 ± 1.72 94.44 ± 1. 67 ns = Not significantly different (P≥0.05)
2 An application of resistant starch type III in low glycemic butter cake 122 Butter cake is a food well liked by consumers all over the world. However, due to it is high caloric content and defined as high glycemic food, over-consumption may contribute to obesity and led to high risk of health problem. A previous study showed that sucrose-rich diets resulted in a steady state of hyperglycemia and incidence of type 2-diabetes (Lombardo et al. 1996). In order to produce low glycemic butter cakes, the effect of using RS III as flour replacement and high fructose corn syrup (HFCS-55) with sucrose substituted on the physiochemical properties, in vitro starch digestibility, and sensory evaluation of the resultant cakes were study. 2.1 Effect of HFCS-55 with sucrose substituted on butter cake quality High fructose corn syrup (HFCS-55% fructose) was used to replace 0, 20, 40, 60, 80 or 100% of the sucrose in butter cake to reduced glycemic index and improved the moistness of the butter cake. The sucrose replacement was done in a combination of the foam part of the cake. Replacement of up to 60 to 80% of total sucrose had no significant effect on physiochemical properties and sensory evaluation of the butter cakes. The following sections summarize the results. 2.1.1 Physical properties of HFCS replace of the sucrose in butter cake The results of physical analysis of HFCS-55 replaced of the sucrose in butter cake are shown in Table 19, 20 and Figure 29. Replacement with HFCS of 40, 60, 80 or 100% for sucrose resulted in foams with lower specific gravities, decreased foam beating time, and cakes with lower volume, browner crusts, yellower crumb and firmer texture when replaced up to 80% as indicated in the following sections.
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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
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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
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 and 118: 1.2.8 In vitro starch digestibility
Page 119 and 120: 1.2.9 Hydrolysis index and glycemic
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: 1.4.2 Degree of hydrolysis 120 The
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
Page 169 and 170: cake is lower in these samples than
Page 171 and 172: CONCLUSIONS AND RECOMMENDATIONS 156
Page 173 and 174: 158 syneresis of retrograded starch
Page 175 and 176: 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.
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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
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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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