Producci???3n enzim????tica de maltodextrinas a partir de almid???3n de malanga ( Colocasia esculenta ) Enzymatic production of maltodextrins from taro ( Colocasia esculenta ) starch

摘要

Starch was isolated from taro ( Colocasia esculenta ) tubers and partially characterized in order to be used as starting material to obtain maltodextrins by enzymatic hydrolysis. The starch was extracted with a yield of 858????g/kg and it had 269.2 and 554.8????g/kg of amilose and amilopectin contents, respectively. Maltodextrins with dextrose equivalent (DE) of 15.12 and 17.48% were obtained at 95???????°C during 48.6 and 79.4????min, respectively. Moisture content of taro maltodextrins (TM) was similar to commercial corn (CCM) maltodextrins for each DE (15 or 17.5%), whereas the ash content of TM was higher than CCM with DE 15%. Fat content was higher ( p < 0.05) in TM than CCM with DE 15 or 17.5%. There was no difference ( p > 0.05) in pH between TM and CCM with the same DE. However, a w of TM was significantly lower than CCM. Average degree of polymerization (DP) was lower in TM than CCM with DE 15%. Average molecular weight (MW) of TM was lower than CM. Color was significantly different between both maltodextrins, except in L value of 15% DE maltodextrins. The analysis of functional properties suggests that CM could be replaced by TM in food systems which require water and oil absorption properties and in food emulsions.