THESIS

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syneresis of retrograded starches. The viscosities of the debranched starch in the
larger-scale (1-lit starch solution) formation of RS III, measured at 100 rpm were
1,785.15±13.18 centripoint. Degree of hydrolysis, degree of syneresis, resistant
starch, digested starch, total starch, water activity and production yield were 4.74 %,
56.66%, 20.01%, 74.04%, 94.26%, 0.28 and 94.44%, respectively.
2. An application of RS III from high amylose rice starch
to low glycemic
index butter cake can be concluded as following.
2.1 Replacement of HFCS up to 60% of total sucrose and substituted of
RS III from 5 to 15% wheat flour had no significant affects on physiochemical
properties and sensory evaluation of the butter cakes. Butter cakes prepared with RS
III replacement for wheat flour at 10% with an incorporated with 40:60 of sucrose:
HFCS-55 had highest score on overall liking from panelist and lower
glycemic index
than the control butter cake with 100% sucrose and wheat flour.
2.2 An optimum formula of the developed butter cakes were 29.79% cake
flour, 3.31% RS III, 16.08% HFCS, 10.72% sucrose, 25.13% butter, 0.21% baking
powder, 0.10% salt, 1.34% corn flour and 13.40% eggs. The butter cake was accepted
by 30 panelists at level of moderately like and the physicochemical properties were
not significant difference from the control cake. The estimated glycemic index of the
developed cake was 68.16% GI value and classified as medium glycemic index food,
while
the control cake was classified as high glycemix index food 77.10% GI value.
1. Continuing research in RS
high amylose
rice starch is required to:
Recommendations
III formation by enzymatically-debranching
1.1 Investigate the fine structure and processing properties (molecular
weight, water absorption index, water holding capacity, water solubility index, thermo
properties and pasting properties) of RS III sample to clearly understand the structure