|
2008, Volume 14 No. 2
ARTICLE 7
In vitro Starch Hydrolysis Rate, Physico-chemical Properties and Sensory Evaluation of Butter Cake Prepared Using Resistant Starch Type III Substituted for Wheat Flour
Pongjanta J1, Utaipattanaceep A2, Naivikul O3 & Piyachomkwan
K4
1 LARTC, Lanna Rajamangala University of Technology, PO Box 89
Muang Lampang 52000, Thailand
2 Faculty of Agriculture, Kasetsart University, Jatujak, Bangkok 10900, Thailand
3 Faculty of Agro-Industry, Kasetsart University, Jatujak, Bangkok 10900, Thailand
4 CSTR, National Centre for Genetic Engineering and Biotechnology, Jatujak,
Bangkok 10900, Thailand
ABSTRACT
Resistant starch type III (RS III) derived from enzymatically debranched high amylose rice starch
was prepared and used to make butter cake at different levels (0, 5, 10, 15 and 20%) in place of
wheat flour. Physico-chemical properties, sensory evaluation, and in vitro starch hydrolysis rate
of the developed butter cake were investigated. This study showed that the content of resistant
starch in butter cake increased significantly (P<0.05) as the level of substitution with RS III
increased from 2.1 to 4.4% of resistant starch content. The butter cake with RS III replacement
had a significantly lower in vitro starch hydrolysis rate compared to the control cake (0% RS III).
The rates of starch hydrolysis from 0 to 180 min digestion time for 0, 5, 10 15, and 20% RS III
in place of wheat flour in butter cakes were 3.70 to 67.65%, 2.97 to 64.86%, 2.86 to 59.99%, 2.79
to 55.96 and 2.78 to 53.04% respectively. The physico-chemical properties of 5 to 10% RS III
substituted with wheat flour in the butter cake were not significantly different from the control
cake and were moderately accepted by panellists in the sensory evaluation test.
Full Article >>
|
