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1. Determination of moisture content 1.1 Apparatus 1.1.1 Metal dish ( Diameter approximate 55 mm, height 15 mm, with inverted slip-in cover fitting tightly on inside). 1.1.2 Hot air oven 1.1.3 Air-tight desiccator (Reignited CaO is satisfactory drying agent) 1.2 Method determination 195 The moisture content of tested samples was determined using the indirect method, according to the AOAC procedures (2002). Dish was heated to 105°C with cover, cooled in desiccator and weighed soon after reaching room temperature. Accurately weight 2.0000 g well-mixed test portion in covered dish. Loosen cover test portion and heat at 105°C to constant weight (about 5 h) in hot air oven. Immediately tighten cover on dish, transfer to desiccator and weigh soon after reaching room temperature. Percent moisture content was calculated as follow: % Moisture content = (Loss weight /Sample weight) × 100 2. Determination of protein content 2.1 Regents and apparatus for analysis 2.1.1 Sulfuric acid (H2SO4) 2.1.2 Potassium sulfate (K2SO4) 2.1.3 Copper sulfate (CuSO4) 2.1.4 Sodium hydroxide (NaOH) 2.1.5 Bromocresol green 2.1.6 Methy red 2.1.7 Digestion and distillation unit (Model B-324, BÜCHI, Switzwerland) with kjeldahl digestion tube
2.2 Method determination 196 Total nitrogen content of tested samples was determined using the Kjeldahl method, according to the AOAC procedures (2002). Sample (2.0000 g) was weight in the Kjeldahl digestion tube. Fifteen ml of conc. H2SO4 and 15 g of catalyst (mixed CuSO4 with K2SO4 in a weight ratio of 0.5:1) were added to the sample and digested in a digester at 420°C until a clear solution was obtained. Distilled water (55 ml) was added to the tube and the mixture steam distilled using a distillation unit, while 85 ml of 40% NaOH solution were added automatically via a built in dispensing system. The distillate was collected in a 50 ml saturated boric acid with mixed indicator. The mixed indicator solution was prepared by mixing 0.1% (w/v) of bromocresol green with 0.1% (w/v) of methyl red. Titration was done using 1.0 N HCL until the color changed to pink-red. The total nitrogen content and protein content was calculated as following formula; Total nitrogen = Volume of HCL × Normality of HCL ×14.007 × 100 Weight of sample (g) Protein content = ( % total nitrogen × 5.70) 3. Determination of crude fat content 3.1 Regents and apparatus for analysis 3.1.1 Analytical balance (at least 1 mg sensitivity). 3.1.2 Electrical drying oven to be operated at 102ºC± 1ºC. 3.1.3 Soxhlet extraction unit comprising: - Round bottom flask, 150 mL - Soxhlet extractor with 60 mL - siphoning capacity and condenser - Cellulose extraction thimbles (28 x 80 mm) 3.1.4 Fume cupboard
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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
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126 The different effect of HFCS on
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2.1.2 Sensory evaluation of HFCS re
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and objective percent moisture gene
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132 In the dietetic cake mix of Cor
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3) In vitro starch digestibility 13
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Table 23 Percentage (dwb) of starch
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al. (2006) reported that when gluco
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140 volume, crust and crumb color o
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(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 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: Appendix A Chemical analysis proced
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
Page 243 and 244: Appendix F List of publications 228
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NAME : Miss Jirapa Pongjanta BIRTH
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