62
Appendix 9. Result of in vitro starch digestibility analysis experiment II
Sample Replication
TS g100g
RS g100g
RS TS
NRS g100g
NRS TS
Pea Cake 1
40.92 3.95
9.65 36.97
90.35 2
41.78 4.01
9.59 37.78
90.41 Rice Cake
100:0 1
71.63 0.44
0.61 71.20
99.39 2
75.13 0.35
0.47 74.77
99.53 Rice cake
97.5:2.5 1
71.18 0.37
0.51 70.81
99.49 2
71.85 0.37
0.52 71.48
99.48 Rice cake
95.0:5 1
77.93 0.34
0.44 77.59
99.56 2
77.80 0.36
0.46 77.44
99.54 Rice cake
92.5:7.5 1
80.00 0.32
0.40 79.67
99.60 2
81.05 0.33
0.41 80.72
99.59 Rice cake
90.0:10 1
82.00 0.27
0.33 81.73
99.67 2
83.00 0.28
0.34 82.72
99.66 Values in the parentheses indicate the ratio between rice flour and sticky rice flour in the cake
Appendix 10. ANOVA and Duncan`s test results for in vitro starch digestibility experiment II
10.1 Total starch
Univariate Analysis of Variance
Tests of Between-Subjects Effects
Dependent Variable:VAR00003 Source
Type III Sum of Squares
df Mean Square
F Sig.
Corrected Model 172.946
a
4 43.236
29.275 .001
Intercept 59530.545
1 59530.545
4.031E4 .000
total_starch 172.946
4 43.236
29.275 .001
Error 7.385
5 1.477
Total 59710.875
10 Corrected Total
180.330 9
a. R Squared = .959 Adjusted R Squared = .926
Post Hoc Tests total_starch
Homogeneous Subsets
63
VAR00003
Duncan total_starch
N Subset
1 2
3 Rice cake 97.5:2.5
2 71.5135
Rice cake 100:0 2
73.3808 Rice cake 95:5
2 77.8648
Rice cake 92.5:7.5 2
80.5216 80.5216
Rice cake 90:10 2
82.4995 Sig.
.185 .080
.165 Means for groups in homogeneous subsets are displayed.
Based on observed means. The error term is Mean SquareError = 1.477.
10.2 Resistant starch
Univariate Analysis of Variance
Tests of Between-Subjects Effects
Dependent Variable:VAR00002 Source
Type III Sum of Squares
df Mean Square
F Sig.
Corrected Model .055
a
4 .014
6.571 .032
Intercept 2.030
1 2.030
965.464 .000
resistant_starch .055
4 .014
6.571 .032
Error .011
5 .002
Total 2.096
10 Corrected Total
.066 9
a. R Squared = .840 Adjusted R Squared = .712
Post Hoc Tests resistant_starch
Homogeneous Subsets
VAR00002
Duncan resistant_starch
N Subset
1 2
3 Rice cake 90:10
2 .3366
Rice cake 92.5:7.5 2
.4059 .4059
Rice cake 95:5 2
.4522 .4522
.4522 Rice cake 97.5:2.5
2 .5168
.5168 Rice cake 100:0
2 .5414
Sig. .058
.066 .117
Means for groups in homogeneous subsets are displayed. Based on observed means.
The error term is Mean SquareError = .002.
64
10.3 Non-resistant stach
Univariate Analysis of Variance
Tests of Between-Subjects Effects
Dependent Variable:VAR00001 Source
Type III Sum of Squares
df Mean Square
F Sig.
Corrected Model .055
a
4 .014
6.571 .032
Intercept 99100.830
1 99100.830
4.712E7 .000
non_resistant_starch .055
4 .014
6.571 .032
Error .011
5 .002
Total 99100.896
10 Corrected Total
.066 9
a. R Squared = .840 Adjusted R Squared = .712
Post Hoc Tests non_resistant_starch
Homogeneous Subsets
VAR00001
Duncan non_resistant_starch
N Subset
1 2
3 Rice cake 100:0
2 99.4586
Rice cake 97.5:2.5 2
99.4832 99.4832
Rice cake 95:5 2
99.5478 99.5478
99.5478 Rice cake 92.5:7.5
2 99.5941
99.5941 Rice cake 90:10
2 99.6634
Sig. .117
.066 .058
Means for groups in homogeneous subsets are displayed. Based on observed means.
The error term is Mean SquareError = .002.
65
Appendix 11. Result of in vitro starch digestibility analysis experiment III
Sample Cold
setting TS
g100g RS
TS NRS
TS
Pea cake 6h 25
o
C 40.9174
9.6501 90.3499
41.7827 9.5881
90.4119 6h 4
o
C 46.7517
7.3555 92.6445
45.7235 7.5565
92.4435 24h 4
o
C 43.3897
6.9205 93.0795
43.6165 6.9109
93.0891
Rice cake
6h 25
o
C 71.6345
0.6131 99.3869
75.1271 0.4698
99.5302 6h 4
o
C 66.7811
0.7287 99.2713
67.8961 0.7280
99.2720 24h 4
o
C 59.4111
0.9245 99.0755
58.8896 0.9681
99.0319
Rice cake
90:10 6h 25
o
C 82.0019
0.3339 99.6661
82.9971 0.3393
99.6607 6h 4
o
C 68.6888
0.4336 99.5664
69.4399 0.4602
99.5398 24h 4
o
C 66.9994
0.5839 99.4161
66.5328 0.5325
99.4675 Values in the parentheses indicate the ratio between rice flour and sticky rice flour in the cake
TS: total starch, RS: resistant starch, NRS: non-resistant starch
Appendix 12. ANOVA and Duncan`s test results for in vitro starch digestibility experiment III
12.1 Resistant starch content of pea cake
