THESIS

changed during processing and the end product that can be useful for an application of
RS III as a low glycemic ingredient in several food products.
159
1.2 Investigate the effect of commercial grade of pullulanase enzyme
substitute analytical grade that was used in this experiment on physicochemical
properties of RS III from high amylose rice starch prior to industrial scale production.
1.3 Transfer this innovation to an appropriate factory that had similarly
production equipments such as high fructose corn syrup factory and modified starch
factory in order to produce RS III for industrial scale production.
2. In case of an application of RS III as a low glycemic index ingredient in the
other food products are needs to:
2.1 Investigate the optimum level in several types of food production such
as a batter products (fried coating flour), snack food, healthy cookies.
2.2 Investigate the stability of resistant starch after food processing and its
health benefit in both of in vitro and in vivo methods.