THESIS
THESIS
THESIS
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CONCLUSIONS AND RECOMMENDATIONS<br />
156<br />
Based on<br />
the experimental results and discussion of this study, the major<br />
1.<br />
granular<br />
size was small with diameter between 3 - 6 µm and form parts of compound<br />
granules.<br />
Conclusions<br />
conclusions of this study were as following.<br />
Enzyme resistant starch type III production from high amylose rice starch<br />
1.1 Chemical compositions of native high amylose rice starch (HARS),<br />
carbohydrate, protein, fat, ash and moisture content of high amylose rice starch were<br />
80.38 ± 0.52%, 1.18 ± 0.06%, 1.0 ± 0.34%, 1.0 ± 0.28% and 13.0 ± 1.05%,<br />
respectively. Total starch content of the rice starch as determined by an enzymatic<br />
method showed the average at 96.21 ± 1.2% of the sample weight on dry basis. The<br />
rice starch consists mainly of amylose, amylopectin and β-amylolysis limits which<br />
was 32.10 ± 0.67%, 67.93 ± 0.57 and 62.48 ± 2.49 %, respectively. The high amylose<br />
rice starch granules were observed to be polyhedral and irregular in shapes. The<br />
1.2 For the effect of preheated treatments on RS III formation, it was<br />
obvious that by a pullulanase hydrolysis improved the degree of syneresis (33.22,<br />
51.45, 45.27 and 58.91% for non-debranched and debranched starches preheated at<br />
75, 95 and 121°C for 48 hr). The debranched starches with higher degree of syneresis<br />
provided products with higher resistant starch contents which were evaluated by<br />
pancreatic α-amylase and glucoamylase at 37°C for 16 hr. The resistant starch<br />
content increased by 4 folds with debranching process (5.61, 4.12 and 19.31% for<br />
native starch, non-debranched retrograded starch and 48 hr pullulanase debranched<br />
starch preheated at 121°C). The high degree of pullulanase hydrolysis and degree of<br />
syneresis led to a reduction of HI and estimated GI for all preheated treatments. The<br />
lowest GI value was observed in the 4 to 48 hr debranched of 121 o C preheated