แจ้งเอกสารไม่ครบถ้วน, ไม่ตรงกับชื่อเรื่อง หรือมีข้อผิดพลาดเกี่ยวกับเอกสาร ติดต่อที่นี่ ==>
หากไม่มีอีเมลผู้รับให้กรอก thailis-noc@uni.net.th
หากไม่มีอีเมลผู้รับให้กรอก thailis-noc@uni.net.th
Karuna Wongkrajang. Resistant Starch Contents and the in Vitro Starch Digestibility of Thai Starchy Foods. (). Kasetsart University. Office of the University Library. : , ม.ค.-มี.ค. 2552.
Resistant Starch Contents and the in Vitro Starch Digestibility of Thai Starchy Foods
Name: Nednapis Vatanasuchart
Organization :
Kasetsart University. Institute of Food Research and Product Development
Name: Boonma Niyomwit
Organization :
Kasetsart University. Institute of Food Research and Product Development
Name: Karuna Wongkrajang
Organization :
Kasetsart University. Institute of Food Research and Product Development
keyword:
starchy foods
;
bananas
;
amylose
Abstract:
Samples from 29 starchy foods and 11 cultivars of banana were analyzed for their contents of resistant starch (RS), digestible starch and total starch, as well as the in vitro starch digestibility. The RS analysis was based on á-amylase and amyloglucosidase hydrolysis followed by colorimetric assay of the glucose released. The results showed that the main RS sources were found in the legume group (10.3 ± 1.2% to 22.9 ± 0.0%), glass noodle products (9.1 ± 0.8% to 11.3 ± 1.5%) and bananas (52.2 ± 4.1% to 61.4 ± 2.3%). For the rice group, the effect of processing methods on the retrograded RS formation was investigated. Khanomjean produced with fermentation had a higher RS content (8.5 ± 1.1%) than that of the cooked white rice of the high-amylose cultivar. With the rice snacks, the process for puffing kaotung and kaokreupvor by frying and roasting produced a higher RS content (2.6 ± 0.0% and 2.9 ± 0.3%, respectively) than in the raw samples. Among the rice noodles, vermicelli contained a higher RS content than the others. Moreover, a gelatinization effect on the RS contents was clearly evident, with the gelatinized cassava starch (2.2 ± 0.0%) having a lower RS content than the commercial starch (44.6 ± 0.3%), whereas the commercial RS content was high (58.5%). Finally, the test on in vitro starch digestibility showed that the legume samples, particularly with red beans, had the lowest rate of starch digestibility compared to the other samples.
Kasetsart University. Office of the University Library
Address:
BANGKOK
Email:
tdckulib@ku.ac.th
Created:
ม.ค.-มี.ค. 2552
Modified:
2552-08-15
Issued:
2009-08-15
บทความ/Article
application/pdf
วิทยาสารเกษตรศาสตร์ (วิทยาศาสตร์), 43(1) หน้า 178-186
eng
©copyrights Kasetsart University
RightsAccess:
ใช้เวลา
0.03402 วินาที
Nednapis Vatanasuchart
| Title | Contributor | Type |
|---|---|---|
| Modification of cassava starch with lactic acid hydrolysis and uv irradiation to enhance baking expansion
มหาวิทยาลัยเกษตรศาสตร์ Nednapis Vatanasuchart | Onanong Naivikul | วิทยานิพนธ์/Thesis |
| Resistant Starch Contents and the in Vitro Starch Digestibility of Thai Starchy Foods
มหาวิทยาลัยเกษตรศาสตร์ Nednapis Vatanasuchart;Boonma Niyomwit;Karuna Wongkrajang | บทความ/Article |
Boonma Niyomwit
| Title | Contributor | Type |
|---|---|---|
| Resistant Starch Contents and the in Vitro Starch Digestibility of Thai Starchy Foods
มหาวิทยาลัยเกษตรศาสตร์ Nednapis Vatanasuchart;Boonma Niyomwit;Karuna Wongkrajang | บทความ/Article |
Karuna Wongkrajang
| Title | Contributor | Type |
|---|---|---|
| Resistant Starch Contents and the in Vitro Starch Digestibility of Thai Starchy Foods
มหาวิทยาลัยเกษตรศาสตร์ Nednapis Vatanasuchart;Boonma Niyomwit;Karuna Wongkrajang | บทความ/Article | |
| Antioxidant Activity of Northern and Northeastern Thai Foods Containing Indigenous Vegetables
มหาวิทยาลัยเกษตรศาสตร์ Plernchai Tangkanakul;Gassinee Trakoontivakorn;Payom Auttaviboonkul;Boonma Niyomvit;Karuna Wongkrajang | บทความ/Article |