Morphological and Physicochemical Characterization of Commercial Maltodextrins with Different Degrees of Dextrose-Equivalent

Autor(es)

Takeiti, C. Y. ^[1] ; Kieckbusch, T. G. ^[2] ; Collares-Queiroz, F. P. ^[1]

Afiliação do(s) autor(es)

^[1] Embrapa Food Technol, Rio De Janeiro - Brazil

^[2] Univ Estadual Campinas, Sch Chem Engn, BR-13083862 Sao Paulo - Brazil

• Tipo de documento: Artigo Científico
• Fonte: INTERNATIONAL JOURNAL OF FOOD PROPERTIES; v. 13, n. 2, p. 411-425, 2010.
• Citações Web of Science: 17

Resumo

Maltodextrins show increasing industrial applications depending on the extent of the starch hydrolysis. This paper reports a relationship between morphological and physico-chemical characteristics of different maltodextrins (A, B, and C) in order to establish appropriate uses. The moisture content of the maltodextrins varied from 2.82 to 6.47% and true and bulk density, average particle size, and porosity of the maltodextrins ranged from 1.14-1.44 g/mL, 0.33-0.49 g/mL, 39.44-289.17 m, and 59.70-67.58%, respectively. Spherical, irregular, and filamentous shapes conduct to low values of wetting times. The increase in the DE level of maltodextrins from the same botanical source caused a decrease in the dissolution time. Results demonstrated that products obtained by supplier B showed the best performance and regularity in the dissolution/dispersion characteristics in water meanwhile maltodextrins manufactured by supplier A would be favored by an agglomeration process. (AU)

• Processo FAPESP: 03/08377-4 - Transição vítrea e a instantaneização de maltodextrinas por processo de aglomeração úmida
• Beneficiário: Fernanda Paula Collares Queiroz
• Modalidade de apoio: Auxílio à Pesquisa - Regular