title: Some Nutritional Characteristics of Enzymatically Resistant Maltodextrin from Cassava (Manihot esculenta Crantz) Starch.
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.
authors.affiliation: Facultad de Ingeniería Química, Universidad Autónoma de Yucatán, Periférico Norte Km. 33.5, Tablaje Catastral 13615, Colonia Chuburná de Hidalgo Inn, 97203, Mérida, Yucatan, Mexico.
authors.forename: Rocío
authors.initials: R
authors.lastname: Toraya-Avilés
authors.affiliation: Facultad de Ingeniería Química, Universidad Autónoma de Yucatán, Periférico Norte Km. 33.5, Tablaje Catastral 13615, Colonia Chuburná de Hidalgo Inn, 97203, Mérida, Yucatan, Mexico.
authors.forename: Maira
authors.initials: M
authors.lastname: Segura-Campos
authors.affiliation: Facultad de Ingeniería Química, Universidad Autónoma de Yucatán, Periférico Norte Km. 33.5, Tablaje Catastral 13615, Colonia Chuburná de Hidalgo Inn, 97203, Mérida, Yucatan, Mexico.
authors.forename: Luis
authors.initials: L
authors.lastname: Chel-Guerrero
authors.affiliation: Facultad de Ingeniería Química, Universidad Autónoma de Yucatán, Periférico Norte Km. 33.5, Tablaje Catastral 13615, Colonia Chuburná de Hidalgo Inn, 97203, Mérida, Yucatan, Mexico. bancona@correo.uady.mx.
authors.forename: David
authors.initials: D
authors.lastname: Betancur-Ancona
mesh_terms: D004043:Dietary Fiber; D038321:Glycemic Index; D006868:Hydrolysis; D002365:Manihot / Q000737:chemistry*; D018517:Plant Roots / Q000737:chemistry; D011134:Polysaccharides / Q000737:chemistry* / Q000302:isolation & purification; D013213:Starch / Q000737:chemistry* / Q000302:isolation & purification; D013696:Temperature; D000516:alpha-Amylases / Q000378:metabolism
chemical_list: D004043:Dietary Fiber; D011134:Polysaccharides; C008315:maltodextrin; D013213:Starch; D000516:alpha-Amylases
keywords: Cassava; Dietary fiber; Glycemic index; Indigestible starch; Pyrodextrinization; Starch