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Slowly digestible starch content Type of sugar (fructose) Fiber Fat Protein Lowering post- gl prandial blood glucose F Food factors affecting GI of starch-based foods Insulin resistance Cardio vascular diseases Diabetes Obesity, Overweight Cancers Healthy subjects Treatment of diseases Secondary prevention of diseases Specific functions Physical performanc Primary prevention of disease Optimizing functions Cognitive functions Insulin resistance 71 Cardio vascular diseases Diabetes Obesity, Overweight Cancers Cognitive functions (memory) Physical performance Optimization of body functions and their potential benefits Figure 12 The link between glycaemic response and health outcomes Source: Lang et al. (2004) 6.4.2 Low GI diet, weight and obesity control Few medium-term studied have compared the weight loss potential of high and low GI high carbohydrate diets. Some studies (Marckmann et al. 2000, Slabber et al. 1994 and Spieth et al. 2000) have shown more marked weight loss with a low GI diet and a high GI diet. This greater satiety and better use of fat reserves by
enhanced fat oxidation at the expense of carbohydrate oxidation. One important issue is the action of low GI foods on modulation of the expression of human appetite and more specifically on satiation (within meals) and satiety (following meals). Several studies have shown that low GI meals or foods producing a low blood glucose response are more satiating than isoenergetic meals or high GI foods inducing high blood glucose (Miller et al. 2003 and Ludwig, 2002). Because low GI starchy foods are characterized by a slower rate of digestion and absorption, nutrient receptors in the gastrointestinal tract are stimulated for a longer period of time, resulting in prolonged feedback to the satiety centre in the brain (Lavin et al. 1998). A further exciting prospect is the potential of GI foods to modulate oxidation and storage of fats. Post- prandial rises in glucose and insulin concentrations increase carbohydrate oxidation acutely through the rapid activation of key rate limiting enzymes and reduce fat oxidation (Miller et al. 2002). High GI meals induce lower fatty acid plasma response throughout the day (Kiens and Richter, 1996) and lower rtes of fat oxidation than do low GI meals (Febbraio et al. 2000). To date, emerging evidence exists to claim a beneficial effect of a high fiber low GI starchy diet on weight maintenance or weight loss. However, the limited availability of data requires further research including long-term clinical studies. 6.4.3 Low GI diet on lipid metabolism and cardiovascular disease Glycaemic index and blood lipids have been studied since the concept of GI was first introduced. A high-carbohydrate diet and high glycaemic indices were linked to the risk of coronary heart disease in women in a large prospective study (Liu et al. 2000). Cross-sectional studies showed that low GI diets are associated with high HDL-cholecterol concentration, especially in women (Frost et al., 1999). In addition, in a very well controlled study of type 2 diabetes patients, serum cholesterol, LDL cholesterol and apolipoprotein B concentrations fell more significantly after a low GI diet than after a high GI diet (Wolever et al., 1992). Proof of the clinical value of low GI diets in primary or secondary prevention of hart diseases awaits prospective intervention trials (Leeds, 2002). 72
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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
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
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: ecause of an absolute decrease in t
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
Page 105 and 106: essentially linear polymer of α-(1
Page 107 and 108: hydrolysis of the rice starch prehe
Page 109 and 110: a) b) Figure 15 Scanning electron m
Page 111 and 112: amylose content of starch had a har
Page 113 and 114: Degree of syneresis (%) 70.0 60.0 5
Page 115 and 116: 1.2.7 Physicochemical properties of
Page 117 and 118: 1.2.8 In vitro starch digestibility
Page 119 and 120: 1.2.9 Hydrolysis index and glycemic
Page 121 and 122: Table 16 Effect of preheated treatm
Page 123 and 124: 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
Page 133 and 134: 118 Non significant differences (P
Page 135 and 136: 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
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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
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Elgun, A. Z. Ertugay, M. Certel, an
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Fitt L.E. and E.M. Snyder. 1984. Ph
Page 185 and 186:
Grandfeldt, A., C. Eliasson and I.
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Hoseney, R.C. 1990. Principles of C
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Juliano, B.O. and M.S. Goddard. 198
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Lavin, M., E. Eshbaugh, J.-M. Hu, S
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Ludwig, D.S. and R.H. Eckel. 2002.
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Meilgaard, M., Civille, O.V., and C
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Nakazawa, F., S. Noguchi, J.Takahas
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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
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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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