01670naa a2200217 a 450000100080000000500110000800800410001902400350006010000190009524501300011426000090024452009850025365000130123865000100125165300180126165300150127965300260129470000220132070000280134277300820137018730472012-11-30       2010    bl uuuu     u00u1 u    #d7 a10.1080/109429108021810242DOI1 aTAKEITI, C. Y.  aMorphological and physicochemical characterization of commercial maltodextrins with different degrees of dextrose-equivalent.  c2010  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.  aMandioca  aMilho  aMaltodextrina  aMorfologia  aPropriedades físicas1 aKIECKBUSCH, T. G.1 aCOLLARES-QUEIROZ, F. P.  tInternational Journal of Food Propertiesgv. 13, n. 2, p. 411-425, mar. 2010.