THESIS

een used to produce a sample with linear, low-molecular-weight and recrystallization
polymer chains (Guraya et al. 2001 and Yin et al. 2007). Debranching enzymes
rapidly hydrolyze only α-1,6-glucosidic bonds. This releases a mixture of varied unit
chain length from the amylopectin molecule which in turn facilitated starch
retrogradation. In addition, retrogradation is often enhanced when starch gels are
subjected to freezing and thawing treatments (Tovar et al. 2002). Freezing a starch gel
leads to the formation of ice crystals and thus concentrates the starch in non-ice phase.
Upon thawing, the water can be easily compressed from the network, giving rise to a
phenomenon known as syneresis (Tovar et al. 2002). The recrystallinity of rice starch
was altered by pullulanase debranching and freeze-thaw process. The effects of these
treatments on degree of hydrolysis, degree of syneresis, degree of crystallinity,
physicochemical properties, in vitro starch digestibility and glycemic index were
examined. The optimum condition of RS formation was selected to application in low
glycemic index butter cake product.
The food industry is being challenged to redesign traditional foods for
optimal nutritional value, in response to some population sectors with particular
nutritional necessities and making them as tasty as or better than the original. One
way to achieve a healthy food product is to reduce or to omit some of the glucoseladen
ingredients, especially flour and sugar since, at present, diabetic and obesity is
frequently cited as a serious health problem. At the same time, there is a constant
demand for dietetic foods suitable for diabetics, which may have the same calorievalue
being also sucrose-free since this sugar cannot be metabolized without insulin.
For this reason, it is a challenge to develop food products, which was a cake in this
study that low glycemic index for individuals who are intolerant to glucose by using
RS III as flour replacement and high fructose corn syrup as sucrose replacement.
Many carbohydrate-rich foods have high glycemic indexes (GI.), and certainly are not
good in any substantial quantity for people with diabetes. RS III is broken down and
degrade more slowly, releasing glucose gradually into our blood streams and are said
to have lower glycemic indexes. Fructose is very sweet, is roughly 1.75 times sweeter
than sucrose, and is defined as low glycemic ingredient (Jenkin et al. 2002a). Because
fructose must be changed to glucose in the liver in order to be utilized by the body,
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