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M.tech student, 2Assistant Professor, Department of Food Technology, Techno India, West Bengal, India,
saikat.23.1989@gmail.com, beradebabrata@yahoo.co.in
Abstract
Malto-dextrin, the mixture of glucose, maltose and dextrin is used in food industry, as bulking agent, fat replacer, and for
medical/nutritional purpose. It is generally produced from cane sugar, maize (starch) etc. by acid or enzymatic hydrolysis. But
presently its production rate is not so high. Malto-dextrin production from broken rice, a waste, is very beneficial because of its low
cost and availability.
In this paper, the objective of this study was to maximize the malto-dextrin production from rice starch by acid hydrolysis and also the
effect of particle size on production of malto-dextrin. The rice starch was hydrolyzed by Hydrochloric acid (HCl). The range of the
factors employed were particle mesh size, gelatinization pressure and time, saccharification time. The optimized gelatinization
condition was 15psig for 30 minutes. The optimized acid hydrolysis condition was 67 oC for 30 minutes. The optimized particle size
was 18 meshes both for raw and parboiled rice. Maximum yield was 90.434% (before separation of proteins), and 94.43% (after
separation of proteins).
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Volume: 02 Issue: 10 | Oct-2013, Available @ http://www.ijret.org
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2.2 Methods
Malto-Dextrin
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Method:
Moisture
Ash
Protein
Fat
Again the first two steps were followed for different samples
for determination of reducing sugar and titrated against
different samples and burette reading was recorded.
Method:
Calculation:
From the standard graph equation by putting the value of
absorbance of sample reducing sugar percentage was
determined.
Parboiled rice
(%)
Wet
Dry
basis
basis
10.78
2.02
2.26
5.05
5.66
1.12
1.25
Dry
basis
1.12
6.51
1.18
Calculation:
0.4
0.3
y = 0.4649x
R2 = 0.9316
0.2
0.1
0
0
0.2
0.4
0.6
0.8
1.2
Concentration (mg/ml)
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479
44
70.58
60
52.66
18
38.9
30
35
44
29.16
60
22.88
18
83.2
30
75.63
44
69.33
60
59.43
18
83.2
30
75.64
44
69.33
60
59.43
18
90.43
30
80
44
72.98
60
60.28
18
90.43
30
80
44
72.98
60
79
Parboiled
rice
67oC for 20
minutes
10 psig 10
minutes
rice
Table 2: Percentage of malto-dextrin at different condition of
gelatinization and Saccharification
Type
of
rice
Raw
Rice
Gelatinization
condition
10 psig 10
minutes
Saccharificatio
n condition
67oC
20minutes
15 psig 30
minutes
15 psig 45
minutes
Mesh
size
18
% of
maltodextrin
(per
100 gm
rice)
19.8
30
20.8
44
18.9
60
14.85
18
69.33
30
59.42
44
46.22
60
41.6
18
69.33
30
59.42
44
69.33
60
52
15 psig 45
minutes
Parboiled
rice
67oC 30
minutes
15 psig 30
minutes
67oC 45
minutes
100
90
80
70
Raw
rice
15 psig 30
minutes
18
71.72
30
61.17
44
70.51
60
53.35
18
72.98
30
61.17
60
Percentage (%)
50
of malto-dextrin
40
67 c 30
minutes
Raw rice
Parboiled rice
30
20
10
0
1
67oc 45
minutes
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Volume: 02 Issue: 10 | Oct-2013, Available @ http://www.ijret.org
480
90
80
70
60
50
Raw rice
40
Parboiled rice
30
20
10
0
1
70
60
50
Raw rice
40
Parboiled rice
30
20
10
0
1
Parcentage(%) of malto-dextrin
90
80
70
60
50
Raw rice
40
Parboiled rice
30
20
10
0
1
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Volume: 02 Issue: 10 | Oct-2013, Available @ http://www.ijret.org
481
CONCLUSIONS
An experimental study of malto-dextrin production from different
raw and parboiled broken rice particle under different
experimental conditions was performed. The influence of fat and
protein separation from optimized rice particle was also studied.
The results have shown that particle size and type of rice has an
effect on malto-dextrin production. The particle size may affect
the leaching out of amylose content and thus break down of
(14) and (16) linkage also affect.
The optimized particle size and type of rice was 18 mesh
parboiled rice. Best gelatinization and saccharification was 15
psig for 30 minutes and 67oC for 30 minutes. The highest yield
was 90.43%. For fat and protein separated particle there was
about 4% increase in malto-dextrin production. The percentage of
malto-dextrin is high and the optimized process parameters can be
used for an industrial production purpose after pilot plant trial.
ACKNOWLEDGEMENTS
acid method
REFERENCES
Absorbance (nm)
1
0.8
0.6
y = 0.406x + 0.0934
R2 = 0.993
0.4
0.2
0
0
0.5
1.5
2.5
Concentration (mg/ml)
3.8 Percentage of
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