THESIS

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McCleary and co-workers developed an official AOAC method for the determination of RS in plant and starch materials (McCleary and Monaghan, 2002). The main step of any method to measure the content of RS in foods must first remove all of the digestible starch from the product using thermostable α- amylases (McCleary and Rossiter 2004). At present, the method of McCleary and Monaghan (2002 and AOAC method 2002.02) is considered the most reproducible and repeatable measurement of RS in starch and plant materials, but it has not been shown to analyze all RS as defined (Champ et al. 2003). It is based on the principle of enzymic digestion and measures the portions of starch resistant to digestion at 37 o C that are typically not quantities due to the gelatinization at 100°C followed by digestion at 60 o C. In the US and some other countries such as Japan and Australia, the Association of Official Analytical Chemists (AOAC) method 985.29 for Total Dietary Fiber Determination in Foods (Prosky et al. 1985), a gravimetric determination of dietary fiber quantity after enzymic digestion, mimicking human digestion) is commonly used to measure total dietary fiber (De Vries, 2004). This method accounts for some (RS III, the retrograded portion, and RS II as found in high amylose maize) RS present as part of the total dietary fiber value. Therefore, while it does measure some RS as part of the total dietary fiber figure, additional methods are needed for quantification of the other categories of RS (Champ et al. 2003). Again, this highlights the need for a universally agreed definition and method of analysis for all of the components of dietary fiber, including RS. 1.7 Commercially manufactured sources of resistant starch In addition to the natural food sources of RS, some commercially manufactured forms of RS are also available. Hi-maize® was originally obtained from a maize hybrid grown in Australia. It originally contained 80–85% amylose with approximately 30% dietary fiber when commercially released in 1993 but it has since been improved to provide ingredients containing approximately 60% dietary fiber 13
(Brown et al. 1995). This product, high-amylose maize starch and categorized as RS II is now sold throughout the world by National Starch and Chemical Co. and is used in products including cereals, biscuits, other baked goods, dairy products, nutrition bars and breads. In particular, Hi-maize is incorporated into Australian, New Zealand and Swedish breads, such as Wonder-White, Nature’s Fresh Fiber White and Pagens ‘Bra’. A number of RS III ingredients are available with a dietary fiber content < 30%; in general these are derived from cooked and recrystallized maize or tapioca starch (Crosby 2003). NOVELOSE 330® (National Starch and Chemical Limited) and CrystaLean (Opta Food Ingredients, Inc.) are also examples of commercially developed RS III which is derived from high amylose maize. Research is intensifying regarding RS IV chemically modified starches; RS IV which have been created using dysfunctional phosphate reagents are available for inclusion in foods; however, as yet there is a lack of information regarding their potential clinical and physiological effects (Brown, 2004). There are a number of advantages to using commercially manufactured sources of RS in food products. Unlike natural sources of RS (legumes, potatoes, bananas), commercially manufactured resistant starches are not affected by processing and storage conditions. Such as the amount of RS II in green bananas decreases with increasing ripeness. 1.8 Dietary intakes of resistant starch Worldwide, dietary intakes of RS are believed to vary considerably. It is estimated that intakes of RS in developing countries with high starch consumption rates range from approximately 30 to 40 g/day (Baghurst et al. 2001). Dietary intakes in India and China were recently estimated at 10 and 18 g/day (Platel and Shurpalekar 1994, Muir et al. 1998). Intakes in the EU are thought to lie between 3 and 6 g/day (Dyssler and Hoffmann, 1994). Dietary intakes of RS in the UK are estimated at 2.76 g/day (Tomlin and Read 1990) and are believed to range from 5 to 7 g/day in Australia (Baghurst et al. 2001). 14
Page 1: THESIS ENZYME-RESISTANT STARCH TYPE
Page 5 and 6: ACKNOWLEDGEMENTS I wish to express
Page 7 and 8: LIST OF TABLES Table Page 1 Classif
Page 9 and 10: LIST OF TABLES (Continued) Table Pa
Page 11 and 12: LIST OF FIGURES (Continued) Figure
Page 13 and 14: LIST OF FIGURES (Continued) Appendi
Page 15 and 16: LIST OF ABBREVIATIONS (Continued) R
Page 17 and 18: een used to produce a sample with l
Page 19 and 20: Overall objectives: OBJECTIVES 1. T
Page 21 and 22: However, it was discovered that a r
Page 23 and 24: Cassidy et al. (1994), in an intern
Page 25 and 26: fed both the 45 and 63g/100g rice s
Page 27: only about 3 g. The physiological b
Page 31 and 32: Figure 1 A detailed structure of th
Page 33 and 34: 2.3 Chemical composition of rice st
Page 35 and 36: helix with only the ring oxygen poi
Page 37 and 38: Figure 5 Idealized diagram of the c
Page 39 and 40: 2.5 Rice starch gelatinization Gela
Page 41 and 42: in excess water. The loss of birefr
Page 43 and 44: morphological changes occurring at
Page 45 and 46: amylose is the linear fraction of s
Page 47 and 48: units are known to inhibit retrogra
Page 49 and 50: (-1 to 43 o C) on concentrated star
Page 51 and 52: Figure 10 Schematic diagram showing
Page 53 and 54: ice due to the various cooking and
Page 55 and 56: Recently, there has been a flurry o
Page 57 and 58: 3.1 Processing condition on improve
Page 59 and 60: of RS overall, 60%, among the three
Page 61 and 62: chains but liberates longer chains
Page 63 and 64: 4.1 Amylolytic enzymes Three groups
Page 65 and 66: Structure and properties of β- amy
Page 67 and 68: Structure and properties: The pullu
Page 69 and 70: Action pattern: The amyloglucosidas
Page 71 and 72: methods, for instance in scanning e
Page 73 and 74: 6. Low glycemic butter cake product
Page 75 and 76: Sugar increases cake volume by decr
Page 77 and 78: 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
Page 95 and 96:
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
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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
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2.2.2 Sensory evaluation of RS III
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3) Flavor score 146 Flavor is the m
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2.2.3 Chemical composition of RS II
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Table 27 Mean values for chemical c
Page 167 and 168:
Table 28 Percentage (dwb) of starch
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cake is lower in these samples than
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CONCLUSIONS AND RECOMMENDATIONS 156
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158 syneresis of retrograded starch
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LITERATURE CITED Abe, J.I., K. Naka
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Biliaderis, C.G. and J. Zawastowski
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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.
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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
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Schoch, T. J. 1969. Non-carbohydrat
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Srinivasa Rao, P. 1970. Studies on
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Towar, J., C. Melito, E. Herrera, A
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Yuan, R.C. and D.B. Thompson. 1998.
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Appendix A Chemical analysis proced
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2.2 Method determination 196 Total
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source and detach the extractor and
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5.3 Procedure for Preparation for S
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1) Standard curve procedure 202 Usi
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7. Reducing sugar determination by
Page 221 and 222:
8. Resistant starch determination b
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8.2.3 Measurement of resistant star
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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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