Maintaining Bioactive Compounds during Maltodextrin (Based on Sweet Purple Potato Starch (Ipomea batatas L.)) Production
Husnul Hatimah a), Amran Laga, Andi Dirpan, Muspirah Djalal, and Muhpidah

Food Science and Technology, Department of Agricultural Technology, Faculty of Agriculture, Hasanuddin University, Jl. Perintis Kemerdekaan KM.10, Makassar 90245, Sulawesi Selatan, Indonesia
a) Corresponding author: husnulhatiimaah[at]gmail.com

Abstract

Maltodextrin is a carbohydrate derivative molecule composed of oligosaccharides with alpha D glycosidic linkages. It has good solubility, the ability to form films, a low hygroscopicity, works as a dispersant, inhibits crystallization, and has a strong binding strength. The purpose of this study was to determine the optimal liquefaction temperature for purple sweet potato maltodextrin production. The temperature applied in this research were 60 degrees Celcius, 70 degrees Celcius, and 80 degrees Celcius, and liquefaction duration of 0, 20, 40, 60, 80, 100, and 120 minutes: the reducing sugar, dextrose equivalent (DE), anthocyanin content, and antioxidant activity IC50. The best liquefaction temperature in terms of the solubility of maltodextrin was obtained at a temperature of 60 degrees Celcius and a liquefaction time of 100 minutes based on the reducing sugar parameters of 77.653 g/L- DE value of 38.827 percent- anthocyanin content of 0.559 mg/L- and there is no significant effect on the antioxidant activity IC50. The best temperature variation in terms of the bioactive compound maltodextrin was obtained at a liquefaction temperature of 60 degrees Celcius and a liquefaction time of 20 minutes, based on anthocyanin parameters of approximately 1.386 mg/L- no significant effect on the antioxidant activity IC50- reducing sugar by approximately 47.307 g/L- and a DE value of approximately 23.65 percent.

Keywords: Liquefaction, Maltodekstrin, Purple Sweet Potato

Topic: Food Chemistry