Sweet potato flour (SP), maize starch (MS), and soybean flour (SF) blends were prepared in different proportions like: 60SP/20MS/19.5SF; 50SP/30MS/19.5SF; 40SP/40MS/19.5SF; 50SP/20MS/29.5SF; 40SP/20MS/29.5SF; and 30SP/40MS/29.5SF. The constant percentage of xanthan gum at 0.5% was added to each blend. Functional and rheological properties of the composite flour were examined and compared with wheat flour as control. Oil absorption index was not significantly different (P > 0.05) among the six blends of composite flour and wheat flour. As increasing of soybean flour levels, swelling power, and pasting viscosity of composite flours decreased, specific volume of bread also decreased as decreasing of soybean flour level in composite flours, but the firmness of bread increased. Physical and sensory analysis showed that composite flour with the proportion of sweet potato flour 40%, maize starch 40%, soybean flour 19.5% and xanthan gum 0.5% yielded acceptable breads. ª 2015 The Authors. Production and hosting by Elsevier B.V. on behalf of King Saud University. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
This study was aimed to prepare low dextrose equivalent (DE) maltodextrin from banana starch. Banana starch was extracted from unripe banana fruit var. uli after steeping in 0.045 M sodium hydroxide. This process yielded 42.58% of starch (in dry basis) and produced high purity starch (97.96%, db) and excellent whiteness (99.44%). The gelatinized banana starch was hydrolyzed enzymatically by using a-amylase from Bacillus subtilis. Starch hydrolysis used a batch reactor with a four-blade Teflon pitched turbine impeller at 758C (at initial gelatinization temperature of banana starch) for 10 min to produced maltodextrin with DE % 3. Particle size of irregularly shaped banana maltodextrin (BM) granules were below and around 5 mm in diameter. This BM produced a fat-like gel texture, which was similar to that of commercial maltodextrin (CM; N-Lite D). This maltodextrin had also a lower in vitro digestibility than that of the commercial one and potato starch.
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