Pongjanta J, Utaipattanaceep A, Naivikul O, Piyachomkwan K
LARTC, Lanna Rajamangala University of Technology, PO Box 89 Muang Lampang 52000, Thailand.
Malays J Nutr. 2008 Sep;14(2):199-208. Epub 2008 Sep 15.
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.
制备了由酶法脱支的高直链大米淀粉衍生的III型抗性淀粉（RS III），并将其以不同水平（0%、5%、10%、15%和20%）替代小麦粉用于制作黄油蛋糕。对所制作黄油蛋糕的理化性质、感官评价和体外淀粉水解率进行了研究。本研究表明，随着RS III替代水平的增加，黄油蛋糕中抗性淀粉含量显著增加（P<0.05），从2.1%增加到抗性淀粉含量的4.4%。与对照蛋糕（0% RS III）相比，用RS III替代的黄油蛋糕体外淀粉水解率显著更低。在黄油蛋糕中，用0%、5%、10%、15%和20%的RS III替代小麦粉，在0至180分钟消化时间内的淀粉水解率分别为3.70%至67.65%、2.97%至64.86%、2.86%至59.99%、2.79%至55.96%和2.78%至53.04%。在黄油蛋糕中用5%至10%的RS III替代小麦粉，其理化性质与对照蛋糕无显著差异，并且在感官评价测试中得到了小组成员的适度认可。
