Year: 2007
Type: article
Abstract: Corn starch was modified by pyroconversion at 130°C in the presence of acid catalyst in a sealed container to produce non-digestible pyrodextrins. The effect of reaction time on the dextrinization process was investigated. Physicochemical properties of the pyrodextrins were analyzed, and the effect of the structure of pyrodextrins on the digestibility was evaluated. The pyrodextrin, prepared by heating corn starch with hydrochloric acid (0.1%, dry starch basis) at 130°C for 180 min, was well-soluble (97% at 25°C) and contained only one fraction of average molecular weight of 2.2 x 104 g/mol. The enzyme resistance of pyrodextrin, measured according to AOAC method 991.43 for Total Dietary Fiber, reached 42%.
Authors: Janusz Kapuśniak, Jay‐lin Jane
Institution: Jan Długosz University
Language: English
Subfield: Nutrition and Dietetics
Field: Nursing
Domain: Health Sciences
SDG: Zero hunger
Open Access status: green
Funder: Fundacja na rzecz Nauki Polskiej
OpenAlex ID: W883529462