THESIS

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Lineback, D.R. 1993. In: Starch: Structure, Properties, and Food Uses. Am. Assoc. of Cereal Chem., St. Paul, MN. Liu, H., S.D. Arntfield, R.A. Holley and D.B. Aime. 1997. Amylose-lipid complex formation in acetylated pea starch-lipid systems. Cereal Chem. 74: 159-162. ____, S., W.C. Willett, M.J. Stampfer. 2000. A prospective study of dietary glycemic load, carbohydrate intake, and risk of coronary heart disease in US women. Am. J. Clin. Nutr. 71:1455–1461. Lombardo, Y.B, S. Drago, A. Chicco, P. Fainstein-Day, R. Gutman , J.J Gagliardino, C.L.Gomes Dumm. 1996. Long-term administration of a sucrose-rich diet to normal rats: relationship between metabolic and hormonal profiles and morphological changes in the endocrine pancreas. Metabol. Clin. Exp. 45:1527-1533. Lu, S., C.Y. Chen and C.Y. Lii. 1996. Gel-chromatography fractionation and thermal characterization of rice starch affected by hydrothermal treatment. Cereal Chem. 73: 5-11. ______, L.N. Chen and C.Y. Lii. 1997. Correlations between the fine structure, physicochemical properties and retrogradation of amylopectins from Taiwan rice verities. Cereal Chem. 74(1): 34-39. Lui, H., J. Lelivre and W. Ayoung-Chee. 1991. A study of starch gelatinization using differential scanning calorimetry, X-ray, and birefringence measurements. Carbohydr. Res. 210: 79- 87. Lund, D., 1984. Influence of time, temperature, moisture, ingredients, and processing conditions on starch gelatinization. CRC Crit. Rev. in Food Sci. and Nutr. 20: 249- 257. 177
Ludwig, D.S. and R.H. Eckel. 2002. The glycemic index at 20 y. Am. J. Clin. Nutr. 76: 264S-265S. ______, D. S. 2002. The glycemic index: physiological mechanisms relating to obesity, diabetes, and cardiovascular disease. J. Am. Med. Assoc. 287:2414- 2423. Manelius, R., Qin, Z., Avall, A.K., Andtfolk, H. and Bertoft,E. 1997. The mode of action on granular wheat starch by bacterial alpha-amylase. Starch/stärke,, 49:142-147. Manners, D.J., and Matheson, N.M. 1981. The fine structure of amylopectin. Carbohydr. Res. 90 : 99 - 107 Marckmann P, A. Raben, A. Astrup. 2000. Ad libitum intake of low-fat diets rich in either starchy foods or sucrose: effects on blood lipids, factor VII coagulant activity, and fibrinogen. Metabolism. 49: 731–735. Maningat, C.C. and B.O. Juliano. 1980. Starch lipids and their effect on rice starch properties. Starch/Starke, 32: 76-83. Marshall, J.J and W.J. Whelan. 1970. Incomplete conversion of glycogen and starch by crystalline amyloglucosidase and its importance in the determination of amylaceous polymers. FEBS Lett. 9(2):85-88. Martin, L.J.M, H.J.W. Dumon, G. Lecannu. 2000. Potato and high amylose maize starches are not equivalent producers of butyrate for the colonic mucosa. Brit. J. of Nutr. 84: 689–96. ______, C. 2005. Water structure and behavior-Starch. Available Source: http:// www. lsb.ac.uk/water/hysta.html, February 3, 2005. 178
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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
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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
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2 An application of resistant starc
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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 and 188: Hoseney, R.C. 1990. Principles of C
Page 189 and 190: Juliano, B.O. and M.S. Goddard. 198
Page 191: Lavin, M., E. Eshbaugh, J.-M. Hu, S
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
Page 239 and 240: Appendix E Experimental data 224
Page 241 and 242: 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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