Data/hora: 04/06/2024 17:05:09

Biblioteca(s): 	Embrapa Agroindústria de Alimentos.	
Data corrente: 	14/01/2011	
Data da última atualização: 	30/11/2012	
Autoria: 	TAKEITI, C. Y.; KIECKBUSCH, T. G.; COLLARES-QUEIROZ, F. P.	
Afiliação: 	CRISTINA YOSHIE TAKEITI, CTAA; T. G. KIECKBUSCH, UNICAMP; F. P. COLLARES-QUEIROZ, UNICAMP.	
Título: 	Morphological and physicochemical characterization of commercial maltodextrins with different degrees of dextrose-equivalent.	
Ano de publicação: 	2010	
Fonte/Imprenta: 	International Journal of Food Properties, v. 13, n. 2, p. 411-425, mar. 2010.	
DOI: 	10.1080/10942910802181024	
Idioma: 	Inglês	
Conteúdo: 	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.	
Palavras-Chave: 	Maltodextrina; Morfologia; Propriedades físicas.	
Thesagro: 	Mandioca; Milho.	
Categoria do assunto: 	X Pesquisa, Tecnologia e Engenharia	
Registro original: 	Embrapa Agroindústria de Alimentos (CTAA)	
Exemplares: 	CTAA - (10597-1) - UPC - AP - PP - 2010/043 -  - 2011.00023 - DIS