THESIS

Table 22 Mean
values for chemical composition
of butter cakes prepared with
HFCS-55
replacement
(%)
55-high
fructose
corn syrup (HFCS-55)
replacement for sucrose
Moisture
content
(%)
0 18.21 e
20 18.67 e
40 19.43 d
60 21.94 c
80 24.28 b
100 27.15 a
Fat
(%)
s
25.01 n
Protein
1
(%)
2.59 ns
25.23 12.62
25.36
25.08
25.06
25.43
12.45
12.77
12.89
12.87
Ash
(%) DS
2.85 ns
135
In vitro starch digestibility
(%)
30.27 a
2.76 30.92 a
2.78 30.86 a
2.86 30.30 a
2.78 31.76 a
2.70 31.86 a
RS
(%)
1.39 a
1.41 a
1.42 a
1.45 a
1.44 a
1.42 a
TS
(%)
31.66 a
32.43 a
32.28 a
31.75 a
32.10 a
32.28 a
a,b,c… Means within the same column with different letters are significantly different
(P≤ 0.05)
by Ducan’s New Multiple Range Test (DMRT).
ns
= Not significantly different
(P≥ 0.05)
Meanwhile, the white
bread that analyzed as a reference food showed a higher
hydrolysis rate (76.95% at 180 min hydrolysis time) than that of the butter
cake
samples. These due to the higher content of wheat starch in the bread formula than the
butter cake formula.
2.1.4 In vitro starch hydrolysis rate and its kinetic constant
The in vitro starch hydrolysis rate represents the proportion of starch
that is theoretically digestible (under the conditions of the study) (Ezeogu et al. 2005).
All butter cake samples showed a slowly rate of starch digestion compared to the
white bread (Figure 30). Meaning that at all sampling times, lower percentages of
starch were hydrolyzed in the butter cake products compared to the white bread
sample (Table 23 and Figure 30). The hydrolysis rate of HFCS-butter cake samples
was not significantly different (P≥0.05) from control (sucrose- butter cake) samples
(62.26 to 63.65% at 180 min hydrolysis time). This explains the similarly in digestion
rate was due to the same amount of digested starch content in the butter cake samples.