Data/hora: 04/06/2024 13:07:36

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