Experimental cookies were formulate

Experimental cookies were formulated with a resistant starch-rich powder (RSRP) prepared from autoclave-treated lintnerized banana
starch. The products were studied regarding chemical composition, available starch (AS), resistant starch (RS) and rate of starch
digestion in vitro. In order to evaluate the acceptance of RSRP-products, a first affective test was carried out on four cookie formulations
containing different RSRP levels. The formulation chosen corresponded to a wheat flour:RRSP ratio of 15:85. Chemical composition of
the cookies showed no difference in ash and lipid contents between control (100% wheat flour) and RSRP-cookies (Po0.05). RSRP-cookies had higher AS and RS levels than control cookies, from the addition of RSRP. The hydrolysis index (HI)-based predicted
glycemic index for the RSRP-cookies was 60.53, which was significantly lower than for control samples (77.62), suggesting a ‘‘slow
carbohydrate’’ feature for the RSRP-based goods. The second affective test indicated similar preference for RSRP-containing cookies
and control samples. Results reveal RSRP from banana starch as a potential ingredient for bakery products containing slowly digestible
carbohydrates.

ผลลัพธ์ (อังกฤษ) 2:

Experimental cookies were formulated with a resistant Starch-rich Powder (RSRP) Prepared from Autoclave-treated Lintnerized Banana.
Starch. The products were studied regarding Chemical composition, Available Starch (AS), resistant Starch (RS) and rate of Starch.
digestion in vitro. In Order to evaluate The Acceptance of RSRP-products, a test was carried out on affective First Four Cookie formulations.
containing different RSRP levels. The formulation chosen corresponded to a wheat flour: RRSP ratio of 15:85. Chemical composition of
The cookies showed no difference in lipid contents between Ash and Control (100% Wheat Flour) and RSRP-cookies (Po0.05). RSRP-cookies had higher AS and RS levels than control cookies, from the addition of RSRP. The hydrolysis index (HI) predicted-based.
The glycemic index for RSRP-cookies was 60.53, which was significantly Lower than for Control samples (77.62), suggesting a '' Slow.
carbohydrate '' Feature for The RSRP-based goods. The Second affective test indicated similar Preference for RSRP-containing cookies.
and Control samples. Reveal RSRP results from Banana Starch As a Potential ingredient for Bakery products containing Slowly digestible.
Carbohydrates.

ผลลัพธ์ (อังกฤษ) 3:

Experimental cookies were formulated with a resistant starch-rich powder (RSRP) prepared from autoclave-treated lintnerized. Banana
starch. The products were studied regarding, chemical composition available starch (AS), resistant starch (RS and.) Rate of starch
digestion in vitro. In order to evaluate the acceptance, of RSRP-productsA first affective test was carried out on four cookie formulations
containing different RSRP levels. The formulation chosen. Corresponded to a wheat flour: RRSP ratio of 15: 85. Chemical composition of
the cookies showed no difference in ash and lipid. Contents between control (100% wheat flour) and RSRP-cookies (Po0.05). RSRP-cookies had higher AS and RS levels than control. Cookies.From the addition of RSRP. The hydrolysis index (HI) - based predicted
glycemic index for the RSRP-cookies, was 60.53 which. Was significantly lower than for control samples (77.62), suggesting a '' slow
carbohydrate feature for the RSRP-based. '' Goods. The second affective test indicated similar preference for RSRP-containing cookies
and control samples.Results reveal RSRP from banana starch as a potential ingredient for bakery products containing slowly carbohydrates digestible
.
.