RECOMENDATIONS CONCLUSIONS AND RECOMMENDATIONS

40

V. CONCLUSIONS AND RECOMMENDATIONS

5.1 CONCLUSIONS

First experiment was aimed to investigate the effects of flour type pea flour, rice flour, mixture of rice flour and sticky rice flour at the ratio of 100:0. 97.5:2.5, 95:5, 92.5:7.5, 90:10 to the physicochemical properties of resulted cakes. Pea flour, rice flour, and sticky rice flour were different in the granular morphology and chemical composition involved moisture, ash, protein, crude fat, and amylose content, consequently different in the thermal and pasting properties. Mixing rice flour and sticky rice flour in such ratios markedly affected the apparent amylose content. Through ratios of rice flour and sticky rice flour, the higher sticky rice added, the lower the amylose content in the mixtures. Pea cake, rice cake, and rice cake prepared from mixed rice flours showed significant difference in term of starch digestibility, textural and color properties. Pea cake possessed the highest amount of resistant starch. Through ratios or rice flour and sticky rice flour, increment of sticky rice portion lowered the resistant starch amount in the cakes. In term of main textural properties, highest value of hardness was obtained from pea cake, whereas highest value of adhesiveness was obtained from rice cake with the extreme addition of sticky rice flour ratio of 90:10. As the portion of sticky rice flour increased in the cake, the hardness decreased, and conversely the adhesiveness increased. Pea cake and rice cake was significantly different in the color properties L, a, b values, however increasing addition of sticky rice flour to the rice flour in the cakes did not follow certain trend. In the second experiment, effect of cold setting conditions 6h, room temperature; 6h, 4 o C; 24h, 4 o C to the starch digestibility, textural and color properties of pea cake, rice cake, and rice cake ratio of 90:10 were investigated. Results showed that longer storage at refrigeration temperature increased resistant starch amount in the rice cake and rice cake ratio of 90:10, but not in pea cake. Both hardness and adhesiveness increased during cold setting for all samples. There was no certain trend of color properties through cold setting conditions, however it seemed, especially in pea cake, that L, a , b values tended to decrease at longer storage due to retrogradation. Changes in the physicochemical properties and starch digestibility were mainly influenced by apparent amylose content.

5.2 RECOMENDATIONS

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Relationship between α-amylase degradation and the structure and physicochemical properties of legume starches. Carbohydrate Polymers, 57: 299-317. 47 APPENDICES 48 Appendix 1. Physical and chemical properties of common starches Source: Collado and Corke, 2003, a mean of length, b measured at 90 o C and presented in swelling volume gml Starch Granular size μm Amylose Swelling Power Solubility at 95 o C Gelatinization Range o C Source Taste General Description of Granules Range Average Barley 2-35 2 22 - - 56-62 Cereal Low Round, elliptical, lenticular Maize regular 5-25 15 26 24 25 62-80 Cereal Low Round, polygonal waxy 5-25 15 ~ 1 64 23 63-74 Cereal Low Round, oval indentations high amylose - 15 Up to 80 6 12 85-87 Cereal Low Round Potato 15-100 33 22 1000 82 56-69 Tuber Slight Egglike, oyster indentations Rice 3-8 5 17 19 - 61-80 Cereal Low Polygonal clusters Yellow Pea 1.7-41.7 a 28.82 a 34.2-40.8 30 b - 61.7-75.1 Legume - Oval, round, spherical, elliptical, irregularly Rye 2-35 - 23 - - 57-70 Cereal Low Elliptical, lenticular Sago 20-60 25 27 97 - 60-74 Pith Low Egglike, some truncate forms Sorghum 5-25 15 26 22 22 68-78 Cereal Low Round, polygonal Tapioca cassava 5-35 20 17 71 48 52-64 Root Fruity Round-oval, truncated on side Wheat 2-35 15 25 21 41 53-72 Cereal Low Round, elliptical, lenticular Oats 2-10 - 27 - - 56-62 Cereal Low Polygonal, compound 49 Appendix 2. Result of chemical composition analysis PF: pea flour, SRF: sticky rice flour, RF: rice flour Standard calibration curve for amylose content analysis Sample replication Moisture content Ash content Protein content Crude fat content Amylose content PF 1 7.7968 2.8312 21.9068 0.7981 16.0268 PF 2 7.5930 2.8901 21.7808 0.8067 15.9909 PF 3 7.6592 2.7557 - - - SRF 1 10.5254 0.3752 7.2505 0.4264 4.2492 SRF 2 10.3281 0.3862 7.1637 0.3860 4.1941 SRF 3 10.2563 0.4027 - - - RF 1 11.3815 0.1779 6.1621 0.2850 31.0838 RF 2 11.0365 0.1557 6.0790 0.2997 31.0652 RF 3 11.2186 0.2001 - - - y = 0.010x + 0.006 R² = 0.999 0.05 0.1 0.15 0.2 0.25 0.3 0.35 0.4 0.45 10 20 30 40 50 Absorbance Amylose content 50 Appendix 3. ANOVA and Duncan`s test results for chemical composition

3.1 Amylose content