Open AccessOptimization in Preparing Sago Based Maltodextrin in a Twin Screw Extruder
Author(s) -
Ansharullah Ansharullah,
La Rianda,
Sri Wahyuni,
. Tamrin
Publication year - 2020
Publication title -
journal of applied life sciences international
Language(s) - English
Resource type - Journals
ISSN - 2394-1103
DOI - 10.9734/jalsi/2020/v23i930186
Subject(s) - maltodextrin , plastics extrusion , starch , food science , response surface methodology , extrusion , materials science , oligosaccharide , degree of polymerization , chemistry , amylose , modified starch , dextrin , chromatography , polymerization , polymer , composite material , organic chemistry , spray drying
Maltodextrins were prepared from sago starch in a twin screw extruder. A response surface design was used in the extrusion, which included the variations in the α-amylase (Termamyl 120L) concentrations of 12-24 g/kg dry starch, the moisture contents of 45-55%, and the screw speeds of 75-175 rpm. The product properties examined included dextrose equivalent (DE) values, and composition of malto-oligosaccharides of degree of polymerization 2 (DP2) to DP7 by using high performance liquid chromatography (HPLC). The result indicated that DE values ranged from 3.16 – 23.55 mg/g sample and the oligosaccharide component of DP5 was predominant in the samples. The possibility of using the products in food application was also discussed, including incorporating the maltodextrin in a food system as binder, bulking agent, flavor encapsulation, fat replacer, or other applications.