Optimization of The Maltohemidextrin from Purple Sweet Potato (Ipomea batatas L.) by Maintaining Bioactive Compound
Amran Laga, Adiansyah Syarifuddin, Tuflikha Primi Putri, Muspirah Djalal and Darmawan

Food Science and Technology, Department of Agricultural Technology, Faculty of Agriculture, Hasanuddin University

Abstract

Purple sweet potato plays an essential role as a source of phytochemicals. These benefits are obtained from the high anthocyanin content, which is antioxidants. This study aimed to determine the optimal temperature and liquefaction reaction time in producing maltohemidextrin with the equivalent dextrose value and the best functional properties of purple sweet potato material. This research was conducted to see variations in the combination of a-amylase enzymes (starch decomposers) and xylanase/mannanase enzymes (fiber decomposers) and the effect of liquefaction temperatures on the results of maltohemidextrin liquefaction made from purple sweet potato. This study found that liquefaction time is negatively linked to maltohemidextrin fiber content, meaning that the longer the liquefaction time, the more enzyme-substrate (sweet potato) is converted to simple sugar

Keywords: Liquefaction, Maltohemidextrin, Purple sweet potato

Topic: Food Chemistry