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6.4.4 Low GI diet on cognitive performance The Academic Press Dictionary of Science and technology defined cognition as ‘the mental activity by which an individual is aware of and knows about his or her environment, including such processes as perceiving, remembering, reasoning, judging and problem solving’. The brain uses glucose as a main source of energy. Glycogen brain becomes important only in any metabolic state where supply transiently cannot meet demand. Such conditions could occur during prolonged focal activation, sleep deprivation, seizures, and mild hypoxia (Gruetter, 2003). Under normal circumstances, the brain depends on a continuous supply of glucose from blood. In adult humans, the brain oxidizes about 120 g of glucose per day. In general, cognitive performance tasks can be used to examine a number of skills or abilities concerning the following functions: perception, memory, attention, arousal, information processing accuracy and speed of movement. Each function can be evaluated using specialized tests (Bellisle et al. 1998). A number of studies performed in adults, beginning with the Iowa breakfast studies, have demonstrated that missing breakfast can have detrimental effects on performance in terms of reaction-time tasks, spatial memory and immediate word recall (Benton, 1992). While some aspects of memory seem to be susceptible to the effects of missing breakfast, other aspects of performance are not affected (Smith et al. 1994). Studies in children and in adolescents have clearly shown deficits in a wide range of performance tasks following omission of breakfast, with greater effects in under and malnourished children. A number of studies have shown that breakfast vs. no breakfast or high- vs. low-energy breakfast causes changes in sustained attention, reaction time and memory. Energy improves performance in all of these and may be related to blood glucose levels, with high-carbohydrate meals producing the best effects (Bellisle et al. 1998). A recent literature review concluded that the enhancement of cognitive function by incrementing systemic glucose is limited to relatively complex tasks, and not easy tasks (Benton, 2001). 73
1. Raw Materials MATERIALS AND METHODS Materials High amylose rice starch (HARS) was kindly supplied by Cho Heng Rice Vermicelli Factory Co., Ltd., Nakornpathom, Thailand. A total of 50 kg in the same batch was used in this study. Commercial resistant starch (HI-MAIZE ® 1043) was donated by the National Starch, Food innovation. Cake flour, shortening, salt, sugar, baking powder, whole eggs, and skim milk were purchased from a local market. High fructose corn syrup (HFCS-55) was kindly supplied by Chao khun Agro products Co., Ltd., Bangkok, Thailand. 2. Chemical Reagents 1. Amylose standard, type III from potato (Sigma No. A-0512) 2. Sodium hydroxide (Merck) 3. Hydrochloric acid (Merck) 4. Acetic acid (Merck) 5. Phosphate buffer (pH 6.89) (Merck) 6. Ethanol, 95% (Merck) 7. Pullulanase enzyme from Bacillus acidopullulyicus (Sigma, E.C. 232-983- 9P; ≥ 400 units/ml 8. α-amylase (EC 3.2.1.1Type VI-B from porcine pancreas, Sigma Chemicals) 9. Pepsin (EC 3.4.23.1; 2,980 unit/mg) 10. Glucose (GO) assay kit (GAGO-20) 11. Amyloglucosidase, from aspergillus niger (A-3042, Sigma) 12. Resistant starch assay kit (Megazyme) was obtained from Megasyme International Ireland Ltd., IRELAND. 74
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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
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 and 86: ecause of an absolute decrease in t
Page 87: enhanced fat oxidation at the expen
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
Page 137 and 138: 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
Page 183 and 184:
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
Page 197 and 198:
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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