THESIS

T able 24 Area under curve (AUC), hydrolysis index and
glycemic index (GI) value
from ingredients of butter cakes prepared with high fructose corn
syrup (HFCS-55) replacement for sucrose.
HFCS-55 replacement AUC* Hydrolysis index
(%)
(%)
0 1777.42 ± 91 b 63.20 b
20 1423.32 ± 15 c 50.61 c
40 1424.46 ± 42 c 50.65 c
60 1417.84 ± 36 c 50.41 c
80 1390.79 ± 24 d 49.45 d
100 1376.33 ± 94 d 48.94 d
White bread 2812.47 ± 34 a 100.00 a
GI value**
(%)
77.24 ± 0.97 b
69.77 ± 0.84 c
69.79 ± 4.99 c
69.65 ± 5.16 c
69.08 ± 3.85 c
68.77 ± 5.80 d
99.10 ± 9.99 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).
Parameter of the kinetic equation AUC = C∞ (t f-t0)–( C∞/K)(1-e -kt )
** GI value = 39.71 + (0.549 × HI)
2.2
The effect of using RS III with flour substituted on butter cake qualities
139
Enzyme-resistant starch type III (RS III) from high amylose rice starch in
the first experiment was replaced at 0, 5, 10, 15 and 20% of cake flour. The effect of
RS III replacement on physicochemical properties, sensory evaluation, in vitro starch
digestibility,
starch hydrolysis rate and estimated glycemic index in the developed
butter cakes
are summarized as following section.
2.2.1 Physical properties of butter cake with RS III replace of cake flour
Effect of using RS III with flour substituted on physical properties
of butter
cake was studied by investigating specific gravity of cake batter and specific