ArticleFood technology and biotechnology2024
Synthesis of Pyrodextrins and Enzymatically Resistant Maltodextrins from Makal (
Article in Food technology and biotechnology, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
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3 citing papers in PubMed.
- Impact of fiber molecular structure on resistance to digestion using the infogest and rat small intestine extract protocols.European journal of nutrition · 2025Article
- Unlocking the prebiotic carbohydrates: Insights into the types, preparation, health benefits and future utilizations of selected Indonesian exotic fruit seeds as a potential source of prebiotics.Food chemistry: X · 2025Review
- Molecular Structure and Properties of Resistant Dextrins from Potato Starch Prepared by Microwave Heating.International journal of molecular sciences · 2024Article
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Authors and funding
6 authors.
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Abstract
Research background: Enzymatically resistant maltodextrins (ERM) are a resistant starch type 4, synthesized from native starch. They are obtained by the sequential application of two processes: pyrodextrinization, which produces pyrodextrins, and enzymatic hydrolysis, which produces ERM. In these processes atypical bonds are formed that confer pyrodextrins and ERM similar properties to dietary fiber, such as resistance to digestion. The aim of this work is to determine and evaluate some physicochemical properties of pyrodextrins and ERM obtained from native starch isolated from makal ( Experimental approach: Pyrodextrinization and complementary hydrolysis were conducted using factorial designs. For pyrodextrinization, factors and their levels were ( Results and conclusions: According to the factorial design, the best treatment conditions for pyrodextrinization were: ( Novelty and scientific contribution: The results show that the pyrodextrins and ERM obtained from makal can be used as ingredients for the development of functional foods, due to their high content of indigestible material and low degree of browning.
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