Some Nutritional Characteristics of Enzymatically Resistant Maltodextrin from Cassava (<Emphasis Type="Italic">Manihot esculenta</Emphasis> Crantz) Starch |
| |
| Authors: | Rocío Toraya-Avilés Maira Segura-Campos Luis Chel-Guerrero David Betancur-Ancona |
| |
| Institution: | 1.Facultad de Ingeniería Química,Universidad Autónoma de Yucatán,Mérida,Mexico |
| |
| Abstract: | Cassava (Manihot esculenta Crantz) native starch was treated with pyroconversion and enzymatic hydrolysis to produce a pyrodextrin and an enzyme-resistant maltodextrin. Some nutritional characteristics were quantified for both compounds. Pyroconversion was done using a 160:1 (p/v) starch:HCl ratio, 90 °C temperature and 3 h reaction time. The resulting pyrodextrin contained 46.21% indigestible starch and 78.86% dietary fiber. Thermostable α-amylase (0.01%) was used to hydrolyze the pyrodextrin at 95 °C for 5 min. The resulting resistant maltodextrin contained 24.45% dextrose equivalents, 56.06% indigestible starch and 86.62% dietary fiber. Compared to the cassava native starch, the pyrodextrin exhibited 56% solubility at room temperature and the resistant maltodextrin 100%. The glycemic index value for the resistant maltodextrin was 59% in healthy persons. Its high indigestible starch and dietary fiber contents, as well as its complete solubility, make the resistant maltodextrin a promising ingredient for raising dietary fiber content in a wide range of foods, especially in drinks, dairy products, creams and soups. |
| |
| Keywords: | |
| 本文献已被 SpringerLink 等数据库收录！ |
|
