Production and research of maltodextrins

The aim of the work was to obtain and analyze in detail the sugary starch product (maltodextrin). The effect of the dextrose equivalent on the properties of maltodextrin, which is an intermediate product of the breakdown of vegetable starch by acidic and/or enzymatic controlled hydrolysis, was studied. Maltodextrins consist of d-glucose units connected by a (1-4) glucoside bond, which gives d-glucose polymers of variable length and, consequently, of different molecular weights. The amount of reducing sugar content is determined by the equivalent dextrose (DE) value, which is calculated based on dry weight. Maltodextrins are a mixture of saccharides with a DE value from 3 to 20. Starch is associated with a DE value equal to zero, and glucose with a DE value equal to 100. The research methods of this work included organoleptic studies using the generally accepted method of Lane and Einon constant titer, the value of dextrose equivalent (DE) was determined by the method according to pat. US 5886168. The morphological structure was studied by scanning electron microscopy. Maltodextrin obtained from potato starch and maltodextrin obtained from corn starch were used as research objects. The main advantages of using maltodextrins are: ensuring the energy value of the product; improving the solubility of mixtures; forming the structure and uniformity of the product; simplifying the addition of ingredients with minimal dosages, for example, dyes, flavors, vitamins, etc.; reducing the water absorption capacity of hygroscopic components of the mixture. The field of application of the research results is the food industry, namely, improving the organoleptic and functional and technological characteristics of raw materials and food products when using maltodextrin with various dextrose equivalents.