Optimization in Preparing Sago Based Maltodextrin in a Twin Screw Extruder

Main Article Content

Ansharullah Ansharullah
La Rianda
Sri Wahyuni
. Tamrin

Abstract

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.

Keywords:
Degree of polymerization, dextrose equivalent, malto-oligosaccharide, sago starch, twin screw extrusion.

Article Details

How to Cite
Ansharullah, A., Rianda, L., Wahyuni, S., & Tamrin, . (2020). Optimization in Preparing Sago Based Maltodextrin in a Twin Screw Extruder. Journal of Applied Life Sciences International, 23(9), 45-54. https://doi.org/10.9734/jalsi/2020/v23i930186
Section
Original Research Article

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