CASSAVA AND CORN

STARCH IN MALTODEXTRIN
PRODUCTION
Geovana Rocha Plcido Moore, Luciana Rodrigues do Canto e Edna
Regina Amante

Darmawan
Kristanto

INTRODUCTION
Maltodextrin

Applications
Soda

Partial Hydrolysis Candy

MANY
MORE
Yoghurt

THE AIM

VS
CORN

CASSAVA

MALTODEXTRIN

WHY?
Market Application

Maltodextri
n

Simple Product
Control Processes

Tropical Starches
Studied

International trade
of starch
Help Country

Experimental Part
Material

Material Characteristic

Method

Material
National Starch
Company (Brazil)
and local market
CORN STARCH

Agro Industrial (Brazil)

and Indian Chemical
Industries (Brazil)
CASSAVA

Material Characteristic
Ash & moisture contents were determined by
AOAC methods
Amylose in corn & cassava samples was
determined by William et al Method
Viscosity curves were determined by Mazurs, et al

The swelling power was determined following the

procedure of Leach, et al

Method
75g of starch
175 mL of distilled water
+
0,2222g CaCl2

Mixing

Suspension Starch + CaCl2

NaOH 0,1 N

Adjusting pH to 6,5
x

40l amylase
thermany 120 L

Mixing

Suspension starch + CaCl2 + amylase

Submitting to waterbath at 100 oC under
stirring
Hydrolysis suspension starch
x

HCl 0,1 N

Adjusting pH to 4

Maltodextrin

Analyze

Analysis
Dextrose Equivalent Determination
Intrinsic Viscosity
High Peformance Liquid Chromatography
Soluble Solids

Dextrose Equivalent Determination

3,5-dinitrosalisilic-acid (3,5-DNS) in the

presence of sugar and sodium hydroxide is
reduced to 3-amino-5-nitrosalisilic-acid-17.

Intrinsic Viscosity
15 minutes of hydrolysis at 0.0025, 0.0033, 0.005 and
0.01 g/mL concentrations.

Leach Method

Intrinsic Viscosity of cassava and cornstarch

High Peformance Liquid Chromatography

Maltodextrin produced in 15 minutes from

cassava and corn starches evaluated by the
chromatographic.

Soluble Solids
The yield of hydrolysis was evaluated
by soluble solids determination (oBRIX)
in ABBE Refractometer.

RESULTS
Starches Characterisation
Viscoamylographic Properties of the Cassava and
Corn Starch

Swelling Power
Maltodextrin Characterisation

Starches Characterisation
Properties

Corn Starch

Cassava
Starch

Moisture
Ash Content
Amylose
Contents

12.40 %
0.11 %
24.36 %

11.13 %
0.10 %
16.67 %

Viscoamylographic Properties of the Cassava

and Corn Starch
Properties**

Corn starch

Cassava starch

Paste initial temperature

(oC)

81.4

63.8

Temperature of the
maximal viscosity peak
(oC)

90

64.5

Maximal Brabender
Viscosity

280

950

Viscosity after 20
minutes at 90 oC (B.U.)

280

310

Viscosity on cooling at
50 oC (B.U.)

310

410

*Starch suspension at 6% (DBW); **average values determined from

Brabender amylograph curves.

Swelling Power

Maltodextrin Characterisation
Hydrolisis time (min)

DE (%)
Cassava starch

Corn starch

15

18.40

17.74

30

20.11

22.56

45

29.96

28.22

60

31.44

31.77

75

41.67

38.13

90

45.30

40.57

105

46.33

43.34

120

53.15

50.31

Soluble Solids
Star
che
s

15

30

Hydrolysis time (min)

45 60 75 90 105
BRIX

120

Cas
sava

12.14 16.60

20.07

21.12

22.50

22.83

23.25

23.88

Corn

12.90 18.70

18.40

20.10

19.74

20.60

22.30

22.45

CONCLUSIONS
The DE at point of desirable maltodextrin at 15 min
HPLC analysis of maltodextrin shows that the
oligosacharides are different
Production of desirable maltodextrin can produce
secondary products, with possible additional
application, according to chemical characterisation.