THESIS

More documents

Recommendations

Info

Avg. = average cm = centimeter cP = centripoint °C = degree Celsius LIST OF ABBREVIATIONS DMRT = Duncant’s multiple range tests DM = dried matter DPn = degree of polymerization DS = digested starch DSC = differential scanning calorimetey dwb = dried weight basis EGI = estimated glycemic index g = gram GI = glycemic index GL = glycemic load GT = gelatinization temperature HARS = high amylose rice starch HFCS = high fructose corn syrup HI = hydrolysis index hr = hour l = liter M = molar µg = microgram µl = microliter µM = micromolar µm = micron mesh mg = milligram mM = millimolar MW = molecular weight rpm = rotation per minute ix
LIST OF ABBREVIATIONS (Continued) Rds = reducing sugar RS = resistant starch RS I = resistant starch type III RS II = resistant starch type II RS III = resistant starch type III RS IV = resistant starch type IV SEM = scanning electron microscopy TS = total starch Ts = total sugar u/g = unit/gram w/v = weight by volume w/w = weight by weigh x
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 and 12: LIST OF FIGURES (Continued) Figure
Page 13: LIST OF FIGURES (Continued) Appendi
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
Page 65 and 66:
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 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 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
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.
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.
Page 209 and 210:
Appendix A Chemical analysis proced
Page 211 and 212:
2.2 Method determination 196 Total
Page 213 and 214:
source and detach the extractor and
Page 215 and 216:
5.3 Procedure for Preparation for S
Page 217 and 218:
1) Standard curve procedure 202 Usi
Page 219 and 220:
7. Reducing sugar determination by
Page 221 and 222:
8. Resistant starch determination b
Page 223 and 224:
8.2.3 Measurement of resistant star
Page 225 and 226:
lank. starch. 210 3. Measure the ab
Page 227 and 228:
Appendix B Physical analysis proced
Page 229 and 230:
2. X Ray Diffraction Measurement 2.
Page 231 and 232:
Appendix C Picture of some experime
Page 233 and 234:
Heated debranched samples Cooled de
Page 235 and 236:
Appendix Figure C4 Visuals appearan
Page 237 and 238:
1. Introduction 222 There are sever
Page 239 and 240:
Appendix E Experimental data 224
Page 241 and 242:
Appendix Table E3 X-ray diffraction
Page 243 and 244:
Appendix F List of publications 228
Page 245 and 246:
230
Page 247 and 248:
232
Page 249 and 250:
234
Page 251 and 252:
236
Page 253 and 254:
238
Page 255 and 256:
240
Page 257 and 258:
242
Page 259 and 260:
244
Page 261 and 262:
246
Page 263:
NAME : Miss Jirapa Pongjanta BIRTH
show all

THESIS

Create successful ePaper yourself

Delete template?

Save as template?