Optimization in Preparing Sago Based Maltodextrin in a Twin Screw Extruder
Ansharullah Ansharullah *
Department of Food Science and Technology, Universitas Halu Oleo, Indonesia.
La Rianda
Department of Food Science and Technology, Universitas Halu Oleo, Indonesia.
Sri Wahyuni
Department of Food Science and Technology, Universitas Halu Oleo, Indonesia.
. Tamrin
Department of Food Science and Technology, Universitas Halu Oleo, Indonesia.
*Author to whom correspondence should be addressed.
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.