Abstract
This thesis consists of two separate studies. The first is titled “Effects of Cooking Methods and Starch Structure on Starch Hydrolysis Rates of Rice”, and the second one is “Application of a Novel Resistant Starch in Bread: Composition, Structure and Sensory Analysis”. With concerns over diabetes, there is a need to find methods of cooking rice to reduce the rate of glucose release after ingesting. Comparing between steamed, stir-fried and pilaf rice, stir-fried rice displayed the slowest starch-hydrolysis rate and the largest resistant starch (RS) content followed by pilaf rice and steamed rice. RS in food is not readily hydrolyzed and is a healthy alternative for use in breads. Breads were made with 20% 50% type 5 resistant starch (RS5). Sensory results showed no significant differences between bread with 20% RS5 and the control bread for overall opinion, likeliness of purchase, uncharacteristic flavor, and ranking.
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