| Abstrakt: |
Maltodextrin is a carbohydrate derivative molecule composed of oligosaccharides with α-D-glycosidic linkages. It has good solubility, the ability to form films, a low hygroscopicity, works as a dispersant, inhibits crystallization, and has solid binding strength. The purpose of this study was to determine the optimal liquefaction temperature for purple sweet potato maltodextrin production. The temperature applied in this research were 60 °C, 70 °C, and 80 °C, and liquefaction duration of 0, 20, 40, 60, 80, 100, and 120 minutes: the reducing sugar, dextrose equivalent (DE), anthocyanin content, and antioxidant activity IC50. The ideal liquefaction temperature for manufacturing maltodextrin from purple sweet potato starch was 60 °C, with optimal values for reducing sugars, dextrose equivalent (DE), anthocyanins content, and antioxidant activity IC50. While prolonged liquefaction increases the degree of hydrolysis of maltodextrin, the bioactive components tend to decrease due to the unstable nature of anthocyanins in the presence of heat, resulting in a drop in antioxidants. [ABSTRACT FROM AUTHOR] |
