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
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 8.186
a
2 4.093
553.905 .000
Intercept 383.706
1 383.706
5.193E4 .000
pea_resistant_starch 8.186
2 4.093
553.905 .000
Error .022
3 .007
Total 391.914
6 Corrected Total
8.208 5
a. R Squared = .997 Adjusted R Squared = .995
66
Post Hoc Tests pea_resistant_starch
Homogeneous Subsets
VAR00001
Duncan Sample
N Subset
1 2
3 24h, 4C
2 6.9157
6h, 4C 2
7.4560 6h, 25C
2 9.6191
Sig. 1.000
1.000 1.000
Means for groups in homogeneous subsets are displayed. Based on observed means.
The error term is Mean SquareError = .007.
12.2 Non-resistant starch content of pea cake
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 8.186
a
2 4.093
553.905 .000
Intercept 50787.386
1 50787.386
6.873E6 .000
pea_non_resistant_starch 8.186
2 4.093
553.905 .000
Error .022
3 .007
Total 50795.594
6 Corrected Total
8.208 5
a. R Squared = .997 Adjusted R Squared = .995
Post Hoc Tests pea_non_resistant_starch
Homogeneous Subsets
VAR00002
Duncan Sample
N Subset
1 2
3 6h, 25C
2 90.3809
6h, 4C 2
92.5440 24h, 4C
2 93.0843
Sig. 1.000
1.000 1.000
Means for groups in homogeneous subsets are displayed. Based on observed means.
The error term is Mean SquareError = .007.
67
12.3 Resistant starch content of rice cake
Univariate Analysis of Variance
Tests of Between-Subjects Effects
Dependent Variable:VAR00004 Source
Type III Sum of Squares
df Mean Square
F Sig.
Corrected Model .164
a
2 .082
21.959 .016
Intercept 3.274
1 3.274
875.562 .000
rice_cake_resistant_starch .164
2 .082
21.959 .016
Error .011
3 .004
Total 3.450
6 Corrected Total
.175 5
a. R Squared = .936 Adjusted R Squared = .893
Post Hoc Tests rice_cake_resistant_starch
Homogeneous Subsets
VAR00004
Duncan Sample
N Subset
1 2
6h, 25C 2
.5414 6h, 4C
2 .7284
24h, 4C 2
.9463 Sig.
.055 1.000
Means for groups in homogeneous subsets are displayed.
Based on observed means. The error term is Mean SquareError = .004.
12.4
Non-resistant starch content of rice cake
Univariate Analysis of Variance
Tests of Between-Subjects Effects
Dependent Variable:VAR00005 Source
Type III Sum of Squares
df Mean Square
F Sig.
Corrected Model .164
a
2 .082
21.959 .016
Intercept 59116.834
1 59116.834
1.581E7 .000
rice_cake_non_resistant_sta rch
.164 2
.082 21.959
.016 Error
.011 3
.004 Total
59117.010 6
Corrected Total .175
5 a. R Squared = .936 Adjusted R Squared = .893
68
Post Hoc Tests rice_cake_non_resistant_starch
Homogeneous Subsets
VAR00005
Duncan Sample
N Subset
1 2
24h, 4C 2
99.0537 6h, 4C
2 99.2716
6h, 25C 2
99.4586 Sig.
1.000 .055
Means for groups in homogeneous subsets are displayed.
Based on observed means. The error term is Mean SquareError = .004.
12.5 Resistant starch content of rice cake 90:10
