การผลิตเครื่องดื่มชนิดไฮเปอร์โทรนิคจากข้าวและผลต่อปริมาณน้ำตาลและแลคเตทในเลือดของนักกีฬา

Abstract

This research aimed to study the response surface optimization of enzymatic hydrolysis of rice using α-amylase for hypertonic drink preparation. The effects of enzyme concentration, temperature and time on rice hydrolysis efficiency (Dextrose equivalent, total sugar and production yield) were investigated. The results showed that the optimum enzyme concentration, temperature and time on rice hydrolysis by α-amylase were found as 62.92 unit, 35 °c and 138.31 mins respectively. The optimized dextrose equivalent total sugar and production yield at optimum condition were 5.97 %, 16.12 % and 71.96 %, respectively. In addition, the drinks were prepared into three types according to their carbohydrate content including hypotonic, isotonic and hypertonic drinks (sugar/carbohydrate content less than 3 g, 4-8 g and more than 8 g/ 100 ml, respectively) using for study blood glucose and blood lactate after exercising . The results in athlete found that after exercising for 90 mins, blood glucose was significantly increased in the athletes treated with hypertonic drinks as compared to the athletes treated with hypotonic drinks, isotonic drinks, control and placebo group. Blood lactate after exercising of all groups was significantly increased (p < 0.05) when compared to the blood lactate before exercising. Moreover, the results showed that blood lactate after exercising was different among other groups. Interestingly, athletes derived hypertonic had the low level of blood lactate after exercising and this level was significant different in comparison to other athletes derived.