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Effect of Some Quality Parameters on Maltodextrin Production

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Effect of Some Quality Parameters on Maltodextrin Production

Object description

In this study, production of maltodextrin from corn starch was carried out under both industrial and laboratory-scale production conditions by using two different ?-amylase enzymes, named Clearflow AA and Spezyme Fred, which are commonly used in food industry. The effects of the parameters like concentration of Ca++, pH value, enzyme type/concentration and reaction time on the quality of maltodextrin had been found out during the research by applying 32 different experiments. The production con...

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Author(s) / Publisher

Inst. of Basic & Applied Sci. Suat Söbüçovalı M. Sertaç Özer


Food Processing


production, quality, corn starch, dextrose, maltodextrin

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Typical age range


Copyright - Restrictions

This resource is licensed under the license(CC-BY-NC-ND) Creative Commons Attribution-NonCommercial-NoDerivs 3.0 Unported

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