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Some Nutritional Characteristics of Enzymatically Resistant Maltodextrin from Cassava (Manihot esculenta Crantz) Starch

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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.

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Abbreviations

AS:

available starch

DE:

dextrose equivalents

GI:

glycemic index

IS:

indigestible starch

IDF:

insoluble dietary fiber

LMWRM:

low molecular weight resistant maltodextrin

RM:

enzymatically resistant maltodextrins

RS:

resistant starch

SDF:

soluble dietary fiber

TDF:

total dietary fiber

TS:

total starch

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Authors and Affiliations

  1. 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

    Rocío Toraya-Avilés, Maira Segura-Campos, Luis Chel-Guerrero & David Betancur-Ancona

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  1. Rocío Toraya-Avilés
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  2. Maira Segura-Campos
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  3. Luis Chel-Guerrero
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  4. David Betancur-Ancona
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Correspondence to David Betancur-Ancona.

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The authors declare no conflicts of interest.

Human and Animal Rights

Glycemic index procedure was conducted in accordance with the guidelines of the Declaration of Helsinki, 2013 (World Medical Association). All procedures performed were in accordance with the ethical standards of the Autonomous University of Yucatan. This article does not contain any studies with animal subjects.

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Toraya-Avilés, R., Segura-Campos, M., Chel-Guerrero, L. et al. Some Nutritional Characteristics of Enzymatically Resistant Maltodextrin from Cassava (Manihot esculenta Crantz) Starch. Plant Foods Hum Nutr 72, 149–155 (2017). https://doi.org/10.1007/s11130-017-0599-0

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