THESIS

LIST OF TABLES (Continued)
Table Page
17 Effect of pullulanase enzyme concentration (0 to 16 unit/g starch)
on production yield (PY), moisture content (MC), water activity
(aw) and color value of RS III from HARS 118
18 Comparative study on physiochemical properties between
experimental and larger-scaled production of RS III from HARS 121
19 Mean values for specific gravity and color value of batter and
baked cakes prepared with HFCS-55 replacement for sucrose 126
20 Mean values for volume and texture analysis of butter cakes
prepared with HFCS-55 replacement for sucrose 127
21 Mean sensory scores of butter cakes prepared with HFCS-55
replacement for sucrose 131
22 Mean values for chemical composition of butter cakes prepared
with HFCS-55 replacement for sucrose 135
23 Percentage (dwb) of starch hydrolyzed at different times (min),
calculated Equilibrium concentration (C∞ ) and Kinetic constant (k)
for each type of butter cakes prepared with HFCS-55 replacement
for sucrose 136
24 Area under curve, hydrolysis index and estimated glycemic index
value from ingredients of butter cakes prepared with HFCS-55
replacement for sucrose 139
25 Mean values for specific gravity and color value of batter and
baked cakes prepared with RS III replacement for cake flour at
0, 5, 10, 15 and 20% with an incorporated of 40:60% of
sucrose: HFCS 142
26 Mean sensory scores of butter cakes prepared with RS III
replacement for cake flour at 0, 5, 10, 15 and 20% with an
incorporated of 40: 60% sucrose: HFCS 147
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