ArticlePlant foods for human nutrition (Dordrecht, Netherlands)2017
Some Nutritional Characteristics of Enzymatically Resistant Maltodextrin from Cassava (Manihot esculenta Crantz) Starch.
Article in Plant foods for human nutrition (Dordrecht, Netherlands), 2017. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
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Who cites it
6 citing papers in PubMed, 20 citations in OpenAlex.
- Tapioca Resistant Maltodextrin as a Carbohydrate Source of Oral Nutrition Supplement (ONS) on Metabolic Indicators: A Clinical Trial.Nutrients · 2022Trial
- Attenuation of glycaemic and insulin responses following tapioca resistant maltodextrin consumption in healthy subjects: a randomised cross-over controlled trial.Journal of nutritional science · 2020Trial
- Synthesis of Pyrodextrins and Enzymatically Resistant Maltodextrins from Makal (Food technology and biotechnology · 2024Article
- Functionalization Methods of Starch and Its Derivatives: From Old Limitations to New Possibilities.Polymers · 2024Review
- A Comparative Study of Resistant Dextrins and Resistant Maltodextrins from Different Tuber Crop Starches.Polymers · 2023Article
- Tuber flours improve intestinal health and modulate gut microbiota composition.Food chemistry: X · 2021Article
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Authors and funding
4 authors at 1 institution in 1 country.
Funding
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Abstract
Cassava (Manihot esculenta Crantz) native starch was treated with pyroconversion and enzymatic hydrolysis to produce a pyrodextrin and an enzyme-resistant maltodextrin. Some nutritional characteristics were quantified for both compounds. Pyroconversion was done using a 160:1 (p/v) starch:HCl ratio, 90 °C temperature and 3 h reaction time. The resulting pyrodextrin contained 46.21% indigestible starch and 78.86% dietary fiber. Thermostable α-amylase (0.01%) was used to hydrolyze the pyrodextrin at 95 °C for 5 min. The resulting resistant maltodextrin contained 24.45% dextrose equivalents, 56.06% indigestible starch and 86.62% dietary fiber. Compared to the cassava native starch, the pyrodextrin exhibited 56% solubility at room temperature and the resistant maltodextrin 100%. The glycemic index value for the resistant maltodextrin was 59% in healthy persons. Its high indigestible starch and dietary fiber contents, as well as its complete solubility, make the resistant maltodextrin a promising ingredient for raising dietary fiber content in a wide range of foods, especially in drinks, dairy products, creams and soups.
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