Producción enzimática de maltodextrinas a partir de almidón de malanga (Colocasia esculenta)Enzymatic production of maltodextrins from taro (Colocasia esculenta) starch

Abstract

Starch was isolated from taro (Colocasia esculenta) tubers and partially characterized in order to be used as starting material to obtain maltodextrins by enzymatic hydrolysis. The starch was extracted with a yield of 858 g/kg and it had 269.2 and 554.8 g/kg of amilose and amilopectin contents, respectively. Maltodextrins with dextrose equivalent (DE) of 15.12 and 17.48% were obtained at 95 °C during 48.6 and 79.4 min, respectively. Moisture content of taro maltodextrins (TM) was similar to commercial corn (CCM) maltodextrins for each DE (15 or 17.5%), whereas the ash content of TM was higher than CCM with DE 15%. Fat content was higher (p < 0.05) in TM than CCM with DE 15 or 17.5%. There was no difference (p > 0.05) in pH between TM and CCM with the same DE. However, aw of TM was significantly lower than CCM. Average degree of polymerization (DP) was lower in TM than CCM with DE 15%. Average molecular weight (MW) of TM was lower than CM. Color was significantly different between both maltodextrins, except in L value of 15% DE maltodextrins. The analysis of functional properties suggests that CM could be replaced by TM in food systems which require water and oil absorption properties and in food emulsions.