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Jenkins, D.J., H. Ghafari, T.M.S. Wolever, R.H. Taylor, A.L. Jenkins, H.M.Barker, 173 H. Fielden and A.C. Bowling. 1982. Relationship between the rate of digestion of foods and postprandial glycemia. Diabetologia. 22:450-455. ______, C.W. Kendall, L.S. Augustin, S. Franceschi, M. Hamidi, A. Marchie, A.L. Jenkins and M. Axelsen . 2002a. Glycemic index: overview of implications in health and disease. Am. J. Clin. Nutr. 76: 266S-273S. ______, W.C. Kendall, L. Augustin and V.Vuksan. 2002b. High carbohydrate or lente carbohydrate foods. Am. J. Med. 113:30S–37S. Jensen, B.F. and B.E. Norman. 1984. Bacillus acidopullulyticus pullulanase: Application and regulatory aspects for use in the food industry. Process Biochem. 7: 129- 134. Jiraratsatit, J., A. Mangklabruks., M. Keoplung, S. Matayabun and L. Chumsilp. 1987. GIycemic effects of rice and glutinous rice on treatedtype II diabetic subjects. J. Med. Assoc. Thailand, 70: 401 -409. Joanna, T. M., D. M. Brian and M. J. Johnson. 1990. High-fructose corn syrup cake made with all-purpose flour or cake flour. Cereal Chem. 67(5):502-504. Johnson, T. and J.M. Gee. 1996. Resistant starch. Nutr. and Food Sci. (1): 20-25. Juliano, B.O. 1971. A simplified assay for milled-rice amylose. Cereal Sci. Today. 6(10): 335-337. ______. 1984. Rice starch: Production, Properties, and uses. In R.L. Whistler, BeMiller, J.N. and Paschall, E.F. (ed.), Starch: Chemistry and Technology. pp 516. New York: Academic Press, Inc. ______, and D.B. Bechtel. 1985. The rice grain and its gross composition, in Rice: Chemistry and technology, AACC. Inc. St. Paul, M.N, 17-57.
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Page 1:
THESIS ENZYME-RESISTANT STARCH TYPE
Page 5 and 6:
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
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Figure 22 X-ray diffraction pattern
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content. The high correlation facto
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1.3.2 β-amylolysis (%) 114 β-amyl
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1.3.4 In vitro starch digestibility
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118 Non significant differences (P
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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 and 176: LITERATURE CITED Abe, J.I., K. Naka
Page 177 and 178: Biliaderis, C.G. and J. Zawastowski
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: Hoseney, R.C. 1990. Principles of C
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
Page 227 and 228: Appendix B Physical analysis proced
Page 229 and 230: 2. X Ray Diffraction Measurement 2.
Page 231 and 232: Appendix C Picture of some experime
Page 233 and 234: Heated debranched samples Cooled de
Page 235 and 236: Appendix Figure C4 Visuals appearan
Page 237 and 238: 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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234
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NAME : Miss Jirapa Pongjanta BIRTH
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