| ACKNOWLEDGEMENTS | 第1-5页 |
| DEDICATION | 第5-6页 |
| ABSTRACT | 第6-8页 |
| 摘要 | 第8-10页 |
| LIST OF ABBREVIATIONS | 第10-17页 |
| CHAPTER 1 INTRODUCTION AND LITERATURE REVIEW | 第17-31页 |
| ·GENERAL INTRODUCTION | 第17页 |
| ·WHAT IS PARKIA BIGLOBOSA? | 第17-19页 |
| ·DISTRIBUTION OF PARKIA BIGLOBOSA | 第19-20页 |
| ·STRUCTURE OF STARCH (AMYLOSE AND AMYLOPECTIN) | 第20-24页 |
| ·HEALTH PROPERTIES OF RS | 第24-25页 |
| ·JUSTIFICATION AND OBJECTIVES OF THE RESEARCH | 第25页 |
| ·OBJECTIVE OF STUDY | 第25-26页 |
| ·Main Objectif | 第25-26页 |
| ·Specific Objectives | 第26页 |
| REFERENCES | 第26-31页 |
| CHAPTER 2 COMPARISON PHYSICOCHEMICAL AND FUNCTIONAL PROPERTIES OF PARKIA FLOUR AND STARCH | 第31-50页 |
| ·INTRODUCTION | 第31-32页 |
| ·MATERIALS AND METHODS | 第32-36页 |
| ·Materials | 第32页 |
| ·Preparation Flour | 第32页 |
| ·Method (1) Starch Extract | 第32页 |
| ·Method (2) Starch Extract | 第32-33页 |
| ·Method (3) Starch Extract | 第33页 |
| ·Composition Analysis | 第33-34页 |
| ·Color and pH Value Measurement | 第34页 |
| ·Pasting Properties Determination | 第34页 |
| ·Scanning Electron Microscopy (SEM) | 第34页 |
| ·X-ray Powder Starch Diffraction | 第34页 |
| ·Gelatinization Characteristics | 第34页 |
| ·In vitro Starch Digestibility | 第34-36页 |
| ·Statistic Analysis | 第36页 |
| ·RESULTS AND DISCUSSION | 第36-46页 |
| ·Composition of Parkia Flour and Starch Extract by Different Methods | 第36-39页 |
| ·Color Analysis and pH Values of Parkia Flour and Starch | 第39页 |
| ·In vitro Starch Digestibility of Parkia Flour and Starch | 第39-41页 |
| ·The Morphological Characteristics of Parkia Flour and Starch | 第41-42页 |
| ·Crystallinity of Starch Granule of Parkia Flour and Starch | 第42-44页 |
| ·Pasting Properties of Parkia Flour and Starch | 第44-45页 |
| ·Gelatinisation Characteristics of Parkia Flour and Starch | 第45-46页 |
| ·CONCLUSIONS | 第46页 |
| REFERENCES | 第46-50页 |
| CHAPTER 3 THE FORMATION OF DIGESTIBILITY IN PARKIA STARCH | 第50-63页 |
| ·INTRODUCTION | 第50-51页 |
| ·MATERIALS AND METHODS | 第51-53页 |
| ·Materials | 第51-52页 |
| ·Starch Isolation | 第52页 |
| ·Chemical Composition of Parkia Starch | 第52页 |
| ·Methods of Enzymatic Starch Hydrolysis | 第52页 |
| ·Differential Scanning Calorimetry (DSC) | 第52页 |
| ·Scanning Electron Microscopy (SEM) | 第52页 |
| ·X-ray Powder Starch Diffraction | 第52页 |
| ·Chromatographic Analysis: Molecular Weight Distribution Profiles | 第52-53页 |
| ·Statistics | 第53页 |
| ·RESULTS AND DISCUSSION | 第53-60页 |
| ·The Digestibility of Parkia Starch after Enzymatic Prehydrolysis | 第53-54页 |
| ·Apparent Molecular Size Distribution of Enzymatic Prehydrolysis Parkia Starch | 第54-56页 |
| ·X-ray of Enzymatic Prehydrolysis Parkia Starch | 第56-57页 |
| ·Scanning Electron Microscopy (SEM) of Enzymatic Prehydrolysis Parkia Starch | 第57-59页 |
| ·Differential Scanning Calorimetry (DSC) of Enzymatic Prehydrolysis Parkia Starch | 第59-60页 |
| ·CONCLUSION | 第60页 |
| REFERENCES | 第60-63页 |
| CHAPTER 4 EFFECT OF HEAT-MOISTURE TREATMENT ON THE DIGESTIBILITY AND PHYSICOCHEMICAL PROPERTIES OF PARKIA STARCH | 第63-77页 |
| ·INTRODUCTION | 第63页 |
| ·MATERIALS AND METHODS | 第63-65页 |
| ·Materials | 第63-64页 |
| ·Isolation of Starch | 第64页 |
| ·Heat-Moisture Treatment (HMT) | 第64页 |
| ·RS Determination | 第64页 |
| ·Apparent Amylose Content | 第64-65页 |
| ·Swelling Power and Starch Solubility | 第65页 |
| ·Scanning Electron Microscopy (SEM) | 第65页 |
| ·X-ray Powder Diffraction of Starch | 第65页 |
| ·Pasting Properties | 第65页 |
| ·Differential Scanning Calorimetry (DSC) | 第65页 |
| ·Statistical Analysis | 第65页 |
| ·RESULTS AND DISCUSSION | 第65-74页 |
| ·Influence of HMT on the Digesbility of Parkia starch | 第65-67页 |
| ·Influence of Temperature on Swelling of Parkia starch | 第67页 |
| ·Influence of Temperature on Solubility of Parkia starch by HMT Modification | 第67-68页 |
| ·Scanning Electron Microscopy of Parkia starch by HMT Modification | 第68-70页 |
| ·X-ray Powder Diffraction of Starch of Parkia starch by HMT Modification | 第70-71页 |
| ·Pasting Properties of Parkia starch by HMT Modification | 第71-73页 |
| ·Thermal Properties of Parkia starch by HMT Modification | 第73-74页 |
| ·CONCLUSIONS | 第74页 |
| REFERENCES | 第74-77页 |
| CHAPTER 5 THE DIGESTIBILY AND PHYSICOCHEMICAL PROPERTIES OF PARKIA STARCH BY CHEMICAL MODIFICATION | 第77-87页 |
| ·INTRODUCTION | 第77-78页 |
| ·MATERIALS AND METHODS | 第78-79页 |
| ·Materials | 第78页 |
| ·Starch Isolation | 第78页 |
| ·Pyrodextrinization | 第78页 |
| ·Cross-linking | 第78页 |
| ·In vitro digestibility of starch | 第78页 |
| ·Swelling Power and Solubility | 第78-79页 |
| ·Scanning Electron Microscopy (SEM) | 第79页 |
| ·X-ray Powder Starch Diffraction | 第79页 |
| ·Differential Scanning Calorimeter (DSC) | 第79页 |
| ·Statistical Analysis | 第79页 |
| ·RESULTS AND DISCUTION | 第79-84页 |
| ·The Effect of Modification Methods on the Digestibility of Parkia Starch | 第79-80页 |
| ·Swelling Power and Solubility of Native and Modified Parkia Starch | 第80-81页 |
| ·Scanning Electron Microscopy (SEM) of Native and Modified Parkia Starch | 第81-82页 |
| ·The X-ray of Native and Modified Parkia Starch | 第82-83页 |
| ·The Thermal Properties of Native and Modified Parkia Starch | 第83-84页 |
| ·CONCLUSION | 第84-85页 |
| REFERENCES | 第85-87页 |
| CHAPTER 6 INFLUENCE OF PROCESS CONDITIONS ON DIGESTIBILITY OF PARKIA STARCH IN THE BEAN PASTE PRODUCTION | 第87-100页 |
| ·INTRODUCTION | 第87-88页 |
| ·MATERIALS AND METHODS | 第88-89页 |
| ·Materials | 第88页 |
| ·The Process of Paste Production of Parkia Bean | 第88页 |
| ·Starch Isolation | 第88-89页 |
| ·In vitro Digestibility of Parkia Starch | 第89页 |
| ·Processing Conditions of Paste Production | 第89页 |
| ·Differential Scanning Calorimetry (DSC) | 第89页 |
| ·Statistics | 第89页 |
| ·RESULTS AND DISCUSSION | 第89-95页 |
| ·In vitro Digestibility of Parkia Starch in Paste Production | 第89-91页 |
| ·Effect of Sample/Water Ratio on the Starch Digestion in Paste Production | 第91页 |
| ·Effect of Cooking Temperature on Starch Digestion in Paste Production | 第91-93页 |
| ·Effect of Soaking Time on the Digestion of Parkia Starch in Paste Production | 第93-94页 |
| ·Differential Scanning Calorimetry (DSC) of Parkia Starch in Paste Production | 第94-95页 |
| ·CONCLUSION | 第95-96页 |
| REFERENCES | 第96-100页 |
| CHAPTER 7 APPLICATION AND EVALATION OF PARKIA FLOUR WITH HIGHER RS IN BREAD | 第100-118页 |
| ·INTRODUCTION | 第100-101页 |
| ·MATERIALS AND METHODS | 第101-105页 |
| ·Materials | 第101页 |
| ·Process of Parkia Flour with Higher RS from Parkia Seeds | 第101-103页 |
| ·Production of Wheat Flour and Parka Flour Bread | 第103-104页 |
| ·Chemical Composition of Composite Flours and Bread Samples Composition Analysis | 第104页 |
| ·Evaluation of the Physical Properties of Bread Samples | 第104页 |
| ·Texture Profile Analysis | 第104-105页 |
| ·Color Value Measurement | 第105页 |
| ·Determination of RS | 第105页 |
| ·Sensory Evaluation | 第105页 |
| ·Statistical Analysis | 第105页 |
| ·RESULTS AND DISCUSSION | 第105-114页 |
| ·The Improvement the RS Content of Parkia Seeds | 第105-106页 |
| ·Chemical Composition of Wheat Flour (WF), Parkia Flour (PF) and their Blends (% db) | 第106-107页 |
| ·Chemical Composition of Bread Supplemented with Parkia Flour | 第107-108页 |
| ·Volume Measurement and RS Content of Bread Supplemented with Parkia Flour | 第108-110页 |
| ·Color Value Measurement of Bread Supplemented with Parkia Flour | 第110-111页 |
| ·Texture Profile of Breads of Bread Supplemented with Parkia Flour | 第111-112页 |
| ·Sensory Evaluation of Bread Supplemented with Parkia Flour | 第112-114页 |
| ·CONCLUTION | 第114-115页 |
| REFERENCES | 第115-118页 |
| GENERAL CONCLUTIONS AND RECOMMENDATIONS | 第118-121页 |
| 1. GENERAL CONCLUSIONS | 第118-119页 |
| 2. KEY INNOVATION OF THE THESIS | 第119-120页 |
| 3. RECOMMENDATIONS | 第120-121页 |
| PAPERS PUBLISHED DURING PHD PROGRAM | 第121页 |
