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 | Acesso ao texto completo restrito à biblioteca da Embrapa Agroindústria de Alimentos. Para informações adicionais entre em contato com ctaa.biblioteca@embrapa.br. |
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Registro Completo |
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Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
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Data corrente: |
14/01/2011 |
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Data da última atualização: |
30/11/2012 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
TAKEITI, C. Y.; KIECKBUSCH, T. G.; COLLARES-QUEIROZ, F. P. |
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Afiliação: |
CRISTINA YOSHIE TAKEITI, CTAA; T. G. KIECKBUSCH, UNICAMP; F. P. COLLARES-QUEIROZ, UNICAMP. |
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Título: |
Morphological and physicochemical characterization of commercial maltodextrins with different degrees of dextrose-equivalent. |
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Ano de publicação: |
2010 |
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Fonte/Imprenta: |
International Journal of Food Properties, v. 13, n. 2, p. 411-425, mar. 2010. |
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DOI: |
10.1080/10942910802181024 |
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Idioma: |
Inglês |
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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. |
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Palavras-Chave: |
Maltodextrina; Morfologia; Propriedades físicas. |
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Thesagro: |
Mandioca; Milho. |
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Categoria do assunto: |
X Pesquisa, Tecnologia e Engenharia |
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Marc: |
LEADER 01670naa a2200217 a 4500
001 1873047
005 2012-11-30
008 2010 bl uuuu u00u1 u #d
024 7 $a10.1080/10942910802181024$2DOI
100 1 $aTAKEITI, C. Y.
245 $aMorphological and physicochemical characterization of commercial maltodextrins with different degrees of dextrose-equivalent.
260 $c2010
520 $aMaltodextrins 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.
650 $aMandioca
650 $aMilho
653 $aMaltodextrina
653 $aMorfologia
653 $aPropriedades físicas
700 1 $aKIECKBUSCH, T. G.
700 1 $aCOLLARES-QUEIROZ, F. P.
773 $tInternational Journal of Food Properties$gv. 13, n. 2, p. 411-425, mar. 2010.
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