THESIS

Table 27 Mean values for chemical composition and energy value of butter cakes
RS III
replacement
(%)
prepared with RS III replacement for wheat flour at 0, 5, 10, 15 and 20%
with an incorporated of 40: 60 of sucrose: HFCS.
Moisture
content
0 24.06 b
5 24.82 ab
10 25.24 a
15 25.37 a
20 25.53 a
Chemical composition (%) In vitro
starch digestibility
Fat Protein Ash
25.06 a
24.96 a
24.89 a
24.76 ab
24.07 b
12.37 a
12.12 a
11.43 a
11.28 ab
10.84 b
2.62 a
2.84 a
2.92 a
2.96 a
2.27 b
DS RS TS
150
(%dwb) (%dwb) (%dwb)
31.23 a
30.84 b
29.97 c
28.64 cd
27.73 d
1.79 d
2.10 c
2.74 c
3.91 b
4.44 a
33.03 a
32.95 a
32.72 a
32.56 ab
32.17 b
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).
4) Starch hydrolysis rate and estimated glycemic index
a) Starch hydrolysis rate
Average hydrolysis curves of butter cake prepared with RS III
replacement for wheat flour were depicted in Table 28 and Figure 33. The
corresponding hydrolysis parameters, hydrolysis index and estimated glycemic index
value are summarized in Table 28. While bread, used as reference, showed a digestion
value of about 76.76% after 180 min, which agrees with the values reported by Goni
et al., (1997). Hydrolysis rate was markedly slower for 10 to 20 % RS III-butter cake
and faster for the 100% wheat flour-butter cake. The lower glucose released in the RS
III substituted-butter cakes are noteworthy, since the digestion experiment was
performed at RS III level. Thus, the presence of RS III in the butter cake seems to
affect the susceptibility to glucose released in starch composition of the butter cakes.
The starch hydrolysis rate from 0 to 180 min digestion time for 0, 5, 10 and 15% RS
III replaced for wheat flour in butter cake were 3.70 to 67.65%, 2.97 to 64.86%, 2.86