THESIS

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Baghurst, K., P.A. Baghurst and S.J.Record . 2001. Dietary fiber, nons tarch 161 polysaccharide and resistant starch intakes in Australia. In:CRC Handbook of Dietary Fiber in Human Health. (GA Spiller ed.), pp. 583–91. CRC Press LLC, Boca Raton, FL, USA. Bellisle, F., J.E. Blundell, L. Dye, M. Fantino, E. Fern, R.J. Fletcher, J. Lambert, M. Roberfroid, S. Specter, J. Westenhöfer and M.S. Westerterp-Plantenga. 1998. Functional food science and behaviour and psychological functions. Brit. J. of Nutr. 80 (Suppl.1): S173–S193. Bennion, M. 1995a. Food Choices and Sensory Characteristics. In Introductory Foods. 10th ed.pp. 1-19. Prentice-Hall, Inc. Upper Saddle River, NJ ______. 1995b. Cakes and Cookies. In Introductory Foods. 10th ed. pp. 611-30. Prentice-Hall, Inc. Upper Saddle River, NJ. Benton, D. 1992. Vitamin/mineral supplementation and the intelligence of children: A review. J. of Orthom Med. 7 (1): 31–38. ______. 2001. The impact of the supply of glucose to the brain on mood and memory. Nutr. Rev. 59 (1): S20–S21. Berry, C.S. 1986. Resistant starch: formation and measurement of starch that survives exhaustive digestion with amylolytic enzymes during the determination of dietary fibre. J. Cereal Sci. 4: 301-314. ______, K. J. Miles, M. J. Morris and P.L. Russell. 1988. Physical-chemical characterization of resistant starch from wheat. J. Cereal Sci. 8: 203-209. Bhattacharya. K.R. 1979. Interrelationship between certain physiochemical properties of rice. J. Food Sci. 37: 733-735.
Biliaderis, C.G. and J. Zawastowski. 1990. Viscoelastic behavior of aging starch gels: Effect of concentration, temperature, and starch hydrolyzates on network properties. Cereal chem. 67: 240-246. Bingham SA, N.E.Day, R. Luben. 2003. Dietary fibre in food and protection against colorectal cancer in the European Prospective Investigation into Cancer and Nutrition (EPIC): an observational study. Lancet. 362(9388):1000. Birnbaum, H. 1978. Surfactants and shortenings in cake making. Baker’s Dig. 52(1): 28-34. Björck, I., M. Nyman, B. Pedersen, M. Siljestron, N.G.Asp and B.O. Eggum. 1987. Formation of enzyme resistant structure during autoclaving of wheat starch: Studies in vitro and in vivo. Cereal Sci. 6: 169-178. ______, I. and Asp NG. 1994. Controlling the nutrition properties of starch in food -a challenge to the food-industry. Trends in Food Sci. and Tech. 5: 213-218. ______, I. 1996. Starch: nutritional aspects. Pages 505-553 in Carbohydrates in food. A.C. Eliasson Ed. Marcel Dekker Inc.: New York, NY. ______,I., H. Liljeberg and E. Ostman. 2000. Low glycaemic-index foods. Brit. J. Nut. 83(1): S149-155. Blanshard, J.M.V. 1987. Starch granule structure and function: a physicochemical approach. In: Starch: Properties and Potential (edited by T. Galliard). Pp. 16-54. Chichester. Joh Wiley. Bornet F.R.J, A.M. Fontvieille, S. Rizkalla, P. Colonna, A. Blayo, C. Mercier and G. Slama. 1989. Insulin and glycemic responses in healthy humans to native starches processed in different ways: correlations with in vitro alfa-amylase hydrolysis. Am. J. of Clin. Nutr. 50: 315-323. 162
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THESIS ENZYME-RESISTANT STARCH TYPE
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ACKNOWLEDGEMENTS I wish to express
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LIST OF TABLES Table Page 1 Classif
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LIST OF TABLES (Continued) Table Pa
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LIST OF FIGURES (Continued) Figure
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LIST OF FIGURES (Continued) Appendi
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LIST OF ABBREVIATIONS (Continued) R
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een used to produce a sample with l
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Overall objectives: OBJECTIVES 1. T
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However, it was discovered that a r
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Cassidy et al. (1994), in an intern
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fed both the 45 and 63g/100g rice s
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only about 3 g. The physiological b
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(Brown et al. 1995). This product,
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Figure 1 A detailed structure of th
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2.3 Chemical composition of rice st
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helix with only the ring oxygen poi
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Figure 5 Idealized diagram of the c
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2.5 Rice starch gelatinization Gela
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in excess water. The loss of birefr
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morphological changes occurring at
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amylose is the linear fraction of s
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units are known to inhibit retrogra
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(-1 to 43 o C) on concentrated star
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Figure 10 Schematic diagram showing
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ice due to the various cooking and
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Recently, there has been a flurry o
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3.1 Processing condition on improve
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of RS overall, 60%, among the three
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chains but liberates longer chains
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4.1 Amylolytic enzymes Three groups
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Structure and properties of β- amy
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Structure and properties: The pullu
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Action pattern: The amyloglucosidas
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methods, for instance in scanning e
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6. Low glycemic butter cake product
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Sugar increases cake volume by decr
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cereals, and baked potatoes. Low gl
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way to achieve a healthy food produ
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complexes. In the meantime, and inv
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would be only 2. In comparison, the
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ecause of an absolute decrease in t
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enhanced fat oxidation at the expen
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1. Raw Materials MATERIALS AND METH
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Methods 1. Production of resistant
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1.2.3 Degree of syneresis Degree of
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1.2.9 Starch hydrolysis rate and es
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1.3.3 Resistant starch content, sta
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2.1.1 Cake sample preparation Cake
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Nevertheless, the former refers to
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3. Experimental Design and Statisti
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essentially linear polymer of α-(1
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hydrolysis of the rice starch prehe
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a) b) Figure 15 Scanning electron m
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amylose content of starch had a har
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Degree of syneresis (%) 70.0 60.0 5
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1.2.7 Physicochemical properties of
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1.2.8 In vitro starch digestibility
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1.2.9 Hydrolysis index and glycemic
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Table 16 Effect of preheated treatm
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1.2.10 Crystallinity of RS III 108
Page 125 and 126: Figure 22 X-ray diffraction pattern
Page 127 and 128: content. The high correlation facto
Page 129 and 130: 1.3.2 β-amylolysis (%) 114 β-amyl
Page 131 and 132: 1.3.4 In vitro starch digestibility
Page 133 and 134: 118 Non significant differences (P
Page 135 and 136: 1.4.2 Degree of hydrolysis 120 The
Page 137 and 138: 2 An application of resistant starc
Page 139 and 140: sucrose or maltose are reducing suc
Page 141 and 142: 126 The different effect of HFCS on
Page 143 and 144: 2.1.2 Sensory evaluation of HFCS re
Page 145 and 146: and objective percent moisture gene
Page 147 and 148: 132 In the dietetic cake mix of Cor
Page 149 and 150: 3) In vitro starch digestibility 13
Page 151 and 152: Table 23 Percentage (dwb) of starch
Page 153 and 154: al. (2006) reported that when gluco
Page 155 and 156: 140 volume, crust and crumb color o
Page 157 and 158: (P
Page 159 and 160: 2.2.2 Sensory evaluation of RS III
Page 161 and 162: 3) Flavor score 146 Flavor is the m
Page 163 and 164: 2.2.3 Chemical composition of RS II
Page 165 and 166: Table 27 Mean values for chemical c
Page 167 and 168: Table 28 Percentage (dwb) of starch
Page 169 and 170: cake is lower in these samples than
Page 171 and 172: CONCLUSIONS AND RECOMMENDATIONS 156
Page 173 and 174: 158 syneresis of retrograded starch
Page 175: LITERATURE CITED Abe, J.I., K. Naka
Page 179 and 180: Cheng, H.H. and M.H. Lai. 2000. Fer
Page 181 and 182: Elgun, A. Z. Ertugay, M. Certel, an
Page 183 and 184: Fitt L.E. and E.M. Snyder. 1984. Ph
Page 185 and 186: Grandfeldt, A., C. Eliasson and I.
Page 187 and 188: Hoseney, R.C. 1990. Principles of C
Page 189 and 190: Juliano, B.O. and M.S. Goddard. 198
Page 191 and 192: Lavin, M., E. Eshbaugh, J.-M. Hu, S
Page 193 and 194: Ludwig, D.S. and R.H. Eckel. 2002.
Page 195 and 196: Meilgaard, M., Civille, O.V., and C
Page 197 and 198: Nakazawa, F., S. Noguchi, J.Takahas
Page 199 and 200: Piyarat, N. 2003. The assessment of
Page 201 and 202: Schoch, T. J. 1969. Non-carbohydrat
Page 203 and 204: Srinivasa Rao, P. 1970. Studies on
Page 205 and 206: Towar, J., C. Melito, E. Herrera, A
Page 207 and 208: Yuan, R.C. and D.B. Thompson. 1998.
Page 209 and 210: Appendix A Chemical analysis proced
Page 211 and 212: 2.2 Method determination 196 Total
Page 213 and 214: source and detach the extractor and
Page 215 and 216: 5.3 Procedure for Preparation for S
Page 217 and 218: 1) Standard curve procedure 202 Usi
Page 219 and 220: 7. Reducing sugar determination by
Page 221 and 222: 8. Resistant starch determination b
Page 223 and 224: 8.2.3 Measurement of resistant star
Page 225 and 226: lank. starch. 210 3. Measure the ab
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Appendix B Physical analysis proced
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2. X Ray Diffraction Measurement 2.
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Appendix C Picture of some experime
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Heated debranched samples Cooled de
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Appendix Figure C4 Visuals appearan
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1. Introduction 222 There are sever
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Appendix E Experimental data 224
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Appendix Table E3 X-ray diffraction
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Appendix F List of publications 228
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230
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NAME : Miss Jirapa Pongjanta BIRTH
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