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1) Moisture content 133 The moisture content (the quantitative determination of total water content) of a food is one indication of a food’s stability and quality (Pomeranz and Meloan, 1994). Moistness is a favorable sensory attribute in baked products because it is synonymous with a soft, tender product. However, too much moisture promotes microbial growth (Nonaka, 1997). HFCS, a hygroscopic sweetener, also acts as a humectant by drawing in moisture from the air into the cake. The moisture content was significantly different among the butter cake samples (P≤ 0.05). Moisture content of the cake samples were between 18.21 – 27.15%. As the HFCS addition level increased, the moisture content increased gradually. The cakes with HFCS were more hygroscopic because of the humectants nature of the syrup. In this study the cakes with 100% HFCS as a replacement for sucrose had the highest moisture content, which was 27.15%. The major difference between sucrose and HFCS-55 is their moisture content (5% versus 23%, respectively) (Hanover and White, 1993). The high moisture content in the cake samples were contributes to the moistness of the butter cakes (Table 21). This is in agreement with other findings of Joanna et al. (1990). 2) Protein, crude fat and ash content fat content (25.06 – 25.43%) was detected between the butter cake samples, which are in accordance with the equivalent butter level used in both formulations. Similarly, the incorporation of HFCS did not produce a noticeable change in the final protein content, which was 12.45 – 12.89%. This type of product was generally characterized by medium protein contents and, evidently, the actual level depends on the formulation employed. Butter cake formulated with HFCS show no difference ((P≥0.05) in ash content (2.70-2.86 %) was detected between cakes, reflecting the low mineral level in this ingredient. As expected for protein, crude fat and ash content (expressed in wet base) were the same in both butter cakes (Table 21). No difference ((P≥0.05) in
3) In vitro starch digestibility 134 In vitro starch digestibility results (Table 22) showed non-significant HFCS effect was observed for digested starch (DS), resistant starch (RS) and total starch (TS) in the butter cake samples. DS values ranged from 30.30 to 31.86% on a dry matter basis. Small amounts of RS were detected in the butter cake samples ranging from 1.39 to 1.45% on a dry matter basis. Total starch content in the HFCS cakes was lower than in the control cake (31.66 to 32.28% on a dry matter basis), however it were not significantly different (P≥0.05). Nevertheless, it can be concluded that HFCS did not improve the resistant starch content in butter cake. Lin et al., (1994) revealed that the endothermic transition temperature for melting of the amylose-lipid complex was delayed by a high concentration of sucrose. Neither the melting temperature nor the enthalpy of the amylose lipid complex (110 o C) was significantly changed when the cake samples were stored for 7 days. The content of resistant starch formed in the butter cakes is probably retrogradation of amylose lipid complex. Because the high values reported for fat content (25%) may contribute to the formation of starch/fatty acid complexes because butter was included in the formulation. In addition, it is generally accepted that amylose retrogrades very quickly after gelatinization. Judiha and Melissa (1996) found that RS content in home-prepared cake was present immediately after baking, and contained about 1.7g/ serving (95 g) of resistant starch content.
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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
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ecause of an absolute decrease in t
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enhanced fat oxidation at the expen
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1. Raw Materials MATERIALS AND METH
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Methods 1. Production of resistant
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1.2.3 Degree of syneresis Degree of
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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: 132 In the dietetic cake mix of Cor
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
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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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THESIS

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