• Title/Summary/Keyword: maltodextrin

Search Result 88, Processing Time 0.12 seconds

Dehydration of Sliced Ginger Using Maltodextrin and Comparison with Hot-air Dried and Freeze-dried Ginger (Maltodextrin을 처리한 생강 절편의 탈수, 건조 및 열풍 건조와 동결건조된 생강과의 비교)

  • Kim, Min-Hee;Kim, Min-Ki;Yu, Myung-Shik;Song, Young-Bok;Seo, Won-Joon;Song, Kyung-Bin
    • Korean Journal of Food Science and Technology
    • /
    • v.41 no.2
    • /
    • pp.146-150
    • /
    • 2009
  • Sliced ginger samples were dried using 30, 50, and 80% maltodextrin, respectively, as a dehydrating agent. The moisture content of the maltodextrin-treated ginger decreased with increasing concentrations of maltodextrin. The dehydrated ginger was compared with hot air-dried and freeze-dried ginger samples in terms of rehydration ratio, gingerol content, color, and sensory characteristics. The rehydration ratio of the maltodextrin-treated ginger was superior to those of the hot-air dried or freeze-dried ginger. In addition, the maltodextrin-treated ginger had the highest content of 6-gingerol among the samples. Color as well as sensory scores for odor, texture, appearance, and overall acceptance were greater for the maltodextrin-treated ginger compared to the hot-air dried or freeze-dried ginger. These results indicate that drying ginger with maltodextrin is very efficient because good rehydration capacity is retained and minimal cell destruction can be achieved.

Physical and Sensory Characteristics of Low-Calorie Layer Cake Made with Maltodextrin (Maltodextrin이 첨가된 저열량 레이어 케이크의 물리적 및 관능적 특성)

  • 송은승;김상진;변기원;강명화
    • Journal of the Korean Society of Food Science and Nutrition
    • /
    • v.31 no.6
    • /
    • pp.1005-1010
    • /
    • 2002
  • This study was carried out to investigate the effect of maltodextrin on the characteristics of low-calorie layer cake. Different levels of maltodextrin were added to the cake formula based on the weight of shortening. The specific gravity of cake batter was decreased by increasing the level of maltodextrin, whereas the viscosity showed an opposite trend. The microstructures of cake crumb observed by the scanning electron microscope showed the decrease of the number and size of air cells, and those of fat particles were also decreased by increasing the level of maltodextrin. The texture profile analysis of layer cake showed statistically significant differences according to the levels of maltodextrin. Hardness, gumminess and chewiness of the cake batter were decreased by adding maltodextrin, while springiness, cohesiveness and resilience increased. According to the sensory evaluation, the scores of taste and texture were decreased by adding maltodextrin, but the scores of appearance, color, flavor and overall preference of the layer cake increased. Overall results suggested that the addition of 35% maltodextrin could be the best replacing ratio for the low-calorie layer cake.

Drying of Green Pepper Using Maltodextrin (Maltodextrin을 이용한 고추의 건조)

  • Kim, Min-Hee;Kim, Min-Ki;Yu, Moung-Sic;Song, Young-Bok;Seo, Won-Joon;Song, Kyung-Bin
    • Korean Journal of Food Preservation
    • /
    • v.15 no.5
    • /
    • pp.694-698
    • /
    • 2008
  • Green pepper was dried using 30%, 50%, or 80% maltodextrin as dehydrating agents, and the quality of the peppers was compared with that of freeze-dried and hot air-dried samples in terms of rehydration ratio, color, and sensory evaluation. The amount of moisture lost during drying increased with increasing concentrations of maltodextrin. The rehydration ratio of maltodextrin-treated pepper was greater than those of freeze-dried or hot air-dried peppers. The color of the 30% maltodextrin-treated green pepper was similar to that of freeze-dried pepper and better than that of hot air-dried pepper. On sensory evaluation of dried green peppers, maltodextrin-treated pepper scored better than did the freeze-dried or hot air-dried samples. These results suggest that drying of green pepper using maltodextrin is very efficient, because good rehydration capacity is retained and minimal cell destruction may be achieved.

Preparation and Characterization of Rice Starch Maltodextrin (쌀전분 Maltodextrin의 제조와 특성 연구)

  • Kim, Jong-Wook;Shin, Hae-Hun;Kim, Jung-Min;Kim, Young-Sook;Pyun, Yu-Ryang
    • Korean Journal of Food Science and Technology
    • /
    • v.26 no.6
    • /
    • pp.819-823
    • /
    • 1994
  • For the development of rice-derived fat replacing ingredient, low dextrose equivalent (D.E.) malto dextrin was prepared by enzyme hydrolysis, and its physical and rheological properties were studied. The molecular sizes of rice maltodextrin were measured by gel permeation chromatography on Sephadex G-50. Gel permeation column chromatograms showed a large single peak, suggesting a limited hydrolysis, and the average degree of polymerization decreased from 72.8 for 3 D.E. maltodextrin to 48.7 for 6 D.E. maltodextrin. Cold water solubility of maltodextrin was increased with increasing D.E. value and its values ranged from 47.3% to 71.3%. 8% solution of rice maltodextrin showed pseudoplastic behavior. Flow behavior index was decreased as D.E. value was increased.

  • PDF

Characteristics of Apple, Persimmon, and Strawberry Slices Dried with Maltodextrin

  • Kim, Min-Hee;Kim, Kwan-Su;Song, Young-Bok;Seo, Won-Joon;Song, Kyung-Bin
    • Preventive Nutrition and Food Science
    • /
    • v.14 no.4
    • /
    • pp.367-372
    • /
    • 2009
  • Apple, persimmon, and strawberry slices were dehydrated after treating with 30, 50, and 80% (w/w) maltodextrin solution. The dried apple, persimmon, and strawberry slices were compared with hot air-dried and freeze-dried samples in terms of rehydration ratio, ascorbic acid, color, and sensory evaluation. The rehydration ratio of maltodextrin-treated samples was greater than that of hot-air or freeze-dried samples. Maltodextrin-treated samples had higher content of ascorbic acid than other dried samples. Additionally, maltodextrin-treated apple, persimmon, and strawberry slices had better color and sensory evaluations than those of freeze-dried or hot-air dried samples. These results suggest that, compared to other drying methods, dehydration of apple, persimmon, and strawberry slices using maltodextrin is very efficient, resulting in good rehydration capacity, minimal destruction of ascorbic acid, and good color and sensory evaluation.

Effects of ultrasonication intensity and shaking time on the rheological behavior of alumina slurries with maltodextrin (말토 덱스트린 첨가 알루미나 슬러리의 유동특성에 미치는 초음파 처리 강도와 진동 시간의 영향 검토)

  • 김종철;오근호
    • Journal of the Korean Crystal Growth and Crystal Technology
    • /
    • v.10 no.1
    • /
    • pp.80-85
    • /
    • 2000
  • The rheology of alumina slurries with maltodextrin was studied with different processing routes using experimental design and statistical analysis. Different processing routes include maltodextrin addition, different ultrasonication intensity applied to the slurries before or after adding maltodextrin, and shaking time. Viscosities of the slurries showed shear thinning behavior and were correlated with the Ostwald-de-Weale model. The viscosities of alumina slurries decreased with the addition of maltodextrin and increased with ultrasonication intensity. There were little differences in the viscosities of the slurries depending on whether maltodextrin was added before or after ultrasonication.

  • PDF

Bonding Performance of Maltodextrin and Citric Acid for Particleboard Made From Nipa Fronds

  • Santoso, Mahdi;Widyorini, Ragil;Prayitno, Tibertius Agus;Sulistyo, Joko
    • Journal of the Korean Wood Science and Technology
    • /
    • v.45 no.4
    • /
    • pp.432-443
    • /
    • 2017
  • Maltodextrin and citric acid are two types of natural materials with the potential as an eco-friendly binder. Maltodextrin is a natural substance rich in hydroxyl groups and can form hydrogen bonds with lignoselulosic material, while citric acid is a polycarboxylic acid which can form an ester bond with a hydroxyl group at lignoselulosic material. The combination of maltodextrin and citric acid as a natural binder materials supposed to be increase the ester bonds formed within the particleboard. This research determined to investigate the bonding properties of a new adhesive composed of maltodextrin/citric acid for nipa frond particleboard. Maltodextrin and citric acid were dissolved in distillated water at the ratios of 100/0, 87.5/12.5, 75/25 and 0/100, and the concentration of the solution was adjusted to 50% for maltodextrin and 60% citric acid (wt%). This adhesive solution was sprayed onto the particles at 20% resin content based on the weight of oven dried particles. Particleboards with a size of $25{\times}25{\times}1cm$, a target density $800kg/m^3$ were prepared by hot-pressing at press temperatures of $180^{\circ}C$ or $200^{\circ}C$, a press time of 10 minute and board pressure 3.6 MPa. Physical and mechanical properties of particleboard were tested by a standard method (JIS A 5908). The results showed that added citric acid level in maltodextrin/citric acid composition and hot-pressing temperature had affected to the properties of particleboard. The optimum properties of the board were achieved at a pressing temperature of $180^{\circ}C$ and the addition of only 20% citric acid. The results also indicated that the peak intensity of C=O group increased and OH group decreased with the addition of citric acid and an increase in the pressing temperature, suggesting an interreaction between the hydroxyl groups from the lignocellulosic materials and carboxyl groups from citric acid to form the ester groups.

Effect of the Dextrose Equivalent of Maltodextrin on the Quality Characteristics of Jeju Purple Sweet Potato (Ipomoea batatas L.) during Molecular Press Dehydration (제주산 자색고구마의 분자압축탈수 중 말토덱스트린 Dextrose Equivalent의 영향에 대한 연구)

  • Cho, Man Jae;Kim, Hyun Jung
    • Korean Journal of Food Science and Technology
    • /
    • v.47 no.6
    • /
    • pp.744-750
    • /
    • 2015
  • Purple sweet potatoes were dehydrated with maltodextrin with different dextrose equivalent (DE) values of 4-7, 13-17, 16.5-19.5, and 17-20. Maltodextrin was used as a molecular press dehydrating agent. The molecular dehydration rate of the purple sweet potatoes increased over time. As the DE of maltodextrin increased, the moisture content after 12 h of dehydration decreased from 65.7% to 40.8, 36.1, 34.9, and 28.6% for DE values of 4-7, 13-17, 16.5-17.5, and 17-20, respectively. Additionally, total phenolic content, anthocyanin, and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activities decreased as the DE value of maltodextrin increased. While maltodextrins with DE values of 16.5-19.5 and 17-20 effectively dehydrated the purple sweet potatoes, total phenolic, anthocyanin, and DPPH radical scavenging activities were lowered during dehydration. The DPPH radical scavenging activities correlated to both the total phenolic content ($r^2=0.96$) and anthocyanin contents ($r^2=0.95$) of the purple sweet potatoes. These results indicate that the purple sweet potatoes were effectively dehydrated with maltodextrin whose DE values ranged 16.5-20, although there were losses in the total phenolic and anthocyanin contents.

Glycogen Metabolism in Vibrio vulnificus Affected by malP and malQ

  • Han, Ah-Reum;Lee, Yeon-Ju;Wang, Tianshi;Kim, Jung-Wan
    • Microbiology and Biotechnology Letters
    • /
    • v.46 no.1
    • /
    • pp.29-39
    • /
    • 2018
  • Vibrio vulnificus needs various responsive mechanisms to survive and transmit successfully in alternative niches of human and marine environments, and to ensure the acquisition of steady energy supply to facilitate such unique life style. The bacterium had genetic constitution very different from that of Escherichia coli regarding metabolism of glycogen, a major energy reserve. V. vulnificus accumulated more glycogen than other bacteria and at various levels according to culture medium and carbon source supplied in excess. Glycogen was accumulated to the highest level in Luria-Bertani (3.08 mg/mg protein) and heart infusion (4.30 mg/mg protein) complex media supplemented with 1% (w/v) maltodextrin at 3 h into the stationary phase. Regarding effect of carbon source, more glycogen was accumulated when maltodextrin (2.34 mg/mg protein) was added than when glucose or maltose (0.78.1-14 mg/mg protein) was added as an excessive carbon source to M9 minimal medium, suggesting that maltodextrin metabolism might affect glycogen metabolism very closely. These results were supported by the analysis using the malP (encoding a maltodextrin phosphorylase) and malQ (encoding a 4-${\alpha}$-glucanotransferase) mutants, which accumulated much less glycogen than wild type when either glucose or maltodextrin was supplied as an excessive carbon source, but at different levels (3.1-80.3% of wild type glycogen). Therefore, multiple pathways for glycogen metabolism were likely to function in V. vulnificus and that responding to maltodextrin might be more efficient in synthesizing glycogen. All of the glycogen samples from 3 V. vulnificus strains under various conditions showed a narrow side chain length distribution with short chains (G4-G6) as major ones. Not only the comparatively large accumulation volume but also the structure of glycogen in V. vulnificus, compared to other bacteria, may explain durability of the bacterium in external environment.

Production and Characterization of Branched Maltodextrin (분지 말토덱스트린의 생산 및 특성)

  • Yook, Cheol;Kim, Jae-Sik;Kim, Jeong-Ryul
    • Journal of the Korean Society of Food Science and Nutrition
    • /
    • v.28 no.1
    • /
    • pp.172-177
    • /
    • 1999
  • Branched maltodextrin which contains branched sugars as well as linear sugars was produced by Tranzyme L 500. Branched sugar content increased as reaction time between substrate(D.E. 19) and 0.05% of Tranzyme L 500 at pH 5.5, 55oC increased. Branched sugar content was 14.9% at 24 hr of reaction and reached 27% after 60 hr. Total branched sugar content increased regardless of substrate D.E. as enzyme concentration increased. However, when concentrations of enzyme were 0.1, 0.2%, production of branched sugars of which content were 46.6%, 52.6% respectively at those enzyme concentrations, was higher at D.E. 19 than any other conditions.

  • PDF