THESIS

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