THESIS

Table 28 Percentage (dwb) of starch hydrolyzed at different times (min), calculated
RS III
replacement
(%)
Equilibrium concentration (C∞ ) and Kinetic constant (k) for butter cakes
prepared with RS III replacement wheat flour.
0 3.70 b
5 2.97 b
% Starch hydrolysis rate at various time (min)
0 30 60 90 120 180
36.95 b 55.32 b
34.54 c 54.63 b
10 2.86 bc 32.19 d 52.35 c
15 2.79 c
20 2.78 c
Raw RS III 1.53 d
White bread 4.81 a
30.11 e 49.96 d
31.13 e 46.14 e
18.43 f
32.04 f
55.78 a 72.50 a
66.92 b
63.44 c
58.76 d
55.46 e
49.45 f
42.78 g
76.54 a
67.72 b
64.86 c
59.82 d
55.71 e
52.58 f
42.93 g
76.8 a
67.65 b
64.90 c
59.99 d
55.96 e
53.04 f
43.61 g
76.95 a
C∞ k
152
67.44 b 0.034 a
64.40 c 0.034 a
59.52 c 0.030 a
55.71 d 0.029 a
51.69 e 0.024 b
43.11 f 0.022 c
76.76 a 0.038 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).