THESIS

Table 29 Area under curve (AUC), hydrolysis index (HI) and glycemic index (GI)
value from butter cakes prepared with RS III replacement for wheat flour
at 0, 5, 10, 15 and 20% with an incorporated of 40:60 of sucrose: HFCS.
RS III replacement AUC* HI
(%)
(%)
0 1517.05 ± 7.27 c 54.72 c
5 1417.84 ± 3.69 c 50.41 c
10 1347.23 ± 3.59 d 47.90 d
15 1258.34 ± 9.27 e 44.74 e
20 1225.32 ± 8.54 f 43.57 d
Raw RS III 711.76 ± 5.66 g 25.31 f
White bread 2812.47±13.34 a 99.89 a
GI value **
(%)
71.80±6.45 b
69.65±5.16 c
68.16±3.85 d
66.16±4.59 c
65.58±3.21 c
54.74±2.65 d
99.04±4.99 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).
eter of the kinetic equation = C∞ (t f-t0)–( C∞/K)(1-e -kt *
AUC Param
)
** GI value = 39.71 + (0.549 × HI)
155