ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Maltodextrins were produced from milled rice flour in a single-step process using a heat-stable α-amylase preparation. The starting solids content was 30% (w/w), and processing temperatures and times were varied between 70–97°C and 15–75 min, respectively. Optimum liquefied starch yields, which accounted for virtually all of the starch present, were obtained at temperatures of 80°C and above, but reducing sugars and DE values were highest at 70°C. Low molecular weight saccharide concentrations (DP 1–10) were greatest at 80°C. Because processing at temperatures of 90–97°C resulted in decreased levels of reducing sugars and DP 1–10 concentrations without providing a substantial increase in solubilized starch yields, it was concluded that rice maltodextrins could be most effectively produced at a processing temperature of 80°C.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1989.tb08599.x
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