Campus Units

Food Science and Human Nutrition

Document Type

Article

Publication Version

Published Version

Publication Date

2007

Journal or Book Title

polish journal of food and nutrition sciences

Volume

57

Issue

4(B)

First Page

261

Last Page

265

Abstract

Corn starch was modified by pyroconversion at 130°C in the presence of acid catalyst in a sealed container to produce non-digestible pyrodextrins. The effect of reaction time on the dextrinization process was investigated. Physicochemical properties of the pyrodextrins were analyzed, and the effect of the structure of pyrodextrins on the digestibility was evaluated. The pyrodextrin, prepared by heating corn starch with hydrochloric acid (0.1%, dry starch basis) at 130°C for 180 min, was well-soluble (97% at 25°C) and contained only one fraction of average molecular weight of 2.2 x 104 g/mol. The enzyme resistance of pyrodextrin, measured according to AOAC method 991.43 for Total Dietary Fiber, reached 42%.

Comments

This article is published as J. Kapusniak and J. Jane, “Preparation and characteristics of enzyme-resistant pyrodextrins from corn starch.” Polish Journal of Food and Nutrition Sciences 57 (2007) 261-265. Posted with permission.

Copyright Owner

Polska Akademia Nauk

Language

en

File Format

application/pdf

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