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architechture of the crystalline region (Noda et al. 1996). The effect of water content on the glass transition (Tg) of the native and gelatinized rice starches was studied by DSC (Perdon et al. 2000) demonstrated that Tg increased as water content decreases from 27 to 3% (mass basis). Moreover, Tg of native starch was significantly higher than that of gelatinized starch in a low moisture content range (8-18%), and the difference became greater as the moisture content decrease (Noda et al. 2003). With regard to amylopectin chain length distribution, Noda et al. (2003) revealed that vary short (DP
morphological changes occurring at the different temperatures (Lu et al. 1996). When the water molecules possessed sufficient kinetic energy to overcome the attractive forces between the hydrogen-bonded starch molecules within the granule, hydration of the grain occurred, with swelling of the amorphous regions between the crystallites. The size of the starch granules increased slightly as the temperature was raised from 35 to 55 o C (Yeh and Li, 1996). 2.6 Rice starch retrogradation Starch retrogradation is a process that occurs when the molecules comprising gelatinized starch begin to re-associate in an ordered structure (Figure 8). In the initial phases of retrogradation, two or more molecules may form a simple juncture point, which then may develop into more extensively ordered regions. Ultimately, under favorable conditions, crystalline order may appear and amylose precipitation from “solution” may occur in dilute solution. Retrogradation of gelatinized starch is a reorganization process that can involve either amylose or amylopectin, with amylose undergoing retrogradation at a more rapid rate than amylopectin (Jacobson et al. 1997). Figure 9 Retrogradation during storage of cooked cereal starch paste leads to recrystallization of the amylose and amylopectin chains Source: Jacobson et al. (1997) 28
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 and 28: only about 3 g. The physiological b
Page 29 and 30: (Brown et al. 1995). This product,
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: in excess water. The loss of birefr
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
Page 79 and 80: way to achieve a healthy food produ
Page 81 and 82: complexes. In the meantime, and inv
Page 83 and 84: would be only 2. In comparison, the
Page 85 and 86: ecause of an absolute decrease in t
Page 87 and 88: enhanced fat oxidation at the expen
Page 89 and 90: 1. Raw Materials MATERIALS AND METH
Page 91 and 92: Methods 1. Production of resistant
Page 93 and 94:
1.2.3 Degree of syneresis Degree of
Page 95 and 96:
1.2.9 Starch hydrolysis rate and es
Page 97 and 98:
1.3.3 Resistant starch content, sta
Page 99 and 100:
2.1.1 Cake sample preparation Cake
Page 101 and 102:
Nevertheless, the former refers to
Page 103 and 104:
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
Page 117 and 118:
1.2.8 In vitro starch digestibility
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1.2.9 Hydrolysis index and glycemic
Page 121 and 122:
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
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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
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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
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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
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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
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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.
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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
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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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NAME : Miss Jirapa Pongjanta BIRTH
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THESIS

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