TY  - BOOK
AU  - Ceballos, Rogine Joy Fuentes.
TI  - Resistant starch content of sago (Metroxylon sagu Rottb.) flour, banana (Musa acuminata L. cv cavendishii) flour and commercially available corn (Zea mays L.) meal and the effect of a selected process on each
PY  - 2011///
KW  - Flours
KW  - Starches
KW  - Resistant starch
KW  - Sago flour
KW  - Banana flour
KW  - Corn meal
KW  - Undergraduate Thesis
KW  - FST200,
KW  - BSFT
N1  - Thesis (BS Food Technology) -- University of the Philippines Mindanao, 2011
N2  - Resistant starch (RS) has received much attention lately due to its potential health benefits (similar to soluble fiber).  This has resulted in the search for other sources of resistant starch and the effect of processing.  This study determines the RS of locally available flours; sago, banana and corn meal.  Sago flour has the highest content of RS for locally available flours, banana and corn meal.  Sago flour has the highest content of RS for raw samples with 40.7421=5.23762% to 53.3574 =2.9376% which are attributed by the high amylose content, intact starch granule of sago and Type C crystal structure of sago, whereas for processed samples cooked corn meal had the highest RS content of 7.82342 =0.12037% and this can be attributed by its crystalline structure, high amylose and less incorporation of ingredients. Resistant starch (RS) of four raw samples were significantly different at 95% level of confidence as influenced by starch source, granular structure and composition of starch molecules, which indicate that amount of RS are characterized by the starch source. Amount of RS in processed samples was significantly different compared with raw samples as affected by addition of ingredients such as sugar, lipids and emulsifier and processing conditions such as baking, noodle making and boiling indicating that processing influence RS content
ER  -