000			02432nam a22003133a 4500
001			UPMIN-00005846029
003			UPMIN
005			20230130113857.0
008			230130b |||||||| |||| 00| 0 eng d
040			_aDLC _cUPMin _dupmin
041			_aeng
090		0	_aLG 993.5 2011 _bF62 C43
100			_aCeballos, Rogine Joy Fuentes. _91756
245			_aResistant 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 / _cRogine Joy Fuentes Ceballos.
260			_c2011
300			_a66 leaves.
502			_aThesis (BS Food Technology) -- University of the Philippines Mindanao, 2011
520	3		_aResistant 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.
650	1	7	_aFlours. _91757
650	1	7	_aStarches. _91758
650	1	7	_aResistant starch. _91759
650	1	7	_aSago flour. _91449
650	1	7	_aBanana flour. _91760
650	1	7	_aCorn meal. _91761
658			_aUndergraduate Thesis _cFST200, _2BSFT
905			_aFi
905			_aUP
942			_2lcc _cTHESIS
999			_c2590 _d2590