THESIS

137
the s tarch digestibility (fewer amounts of other flour components such as fiber, lipids,
ash,
minerals).
Starch hydrolysis rate (% )
90
80
70
60
50
40
30
20
10
0
0 30 60 90 120 180
Figure 30 Starch
hydrolyzed rate at different times (min),of butter cakes prepared
with 55-high fructose corn syrup (HFCS-55) replacement for sucrose and
white bread as a referent food.
Hydrolysis time (min)
2.1.5 Hydrolysis index and glycemic index
HFCS-0%
HFCS 20%
HFCS-40%
HFCS-60%
HFCS-80%
HFCS-100%
white bread
The starch hydrolysis index (HI) and estimated glycemic index (GI)
of the butter cake samples are showed in Table 24. The HI was used in the formula by
Goñi et al. (1997) to obtain
the GI. The GI of all butter cake products was
significantly different (P≤ 0.05). The 100% HFCS-butter cake show lowest value of
GI (68.77/100 g sample). While, the 100% sucrose butter cake had highest value of
GI (77.24/100 g sample).
The factor with slightly effect on butter cake GI values was the
HFCS used. Jenkines et al. (1981) and Foster et al. (2002) revealed that HFCS had
lower GI value (89/100g sample) than sucrose (92/ 100g sample). In addition Yang et