Effects of maltodextrins with different dextrose-equivalent values

Sang Mi Lee, Ar Reum Cho, Sang Ho Yoo, Young Suk Kim

Research output: Contribution to journalArticlepeer-review

11 Scopus citations

Abstract

The release of aldehydes from aqueous model systems containing starch or maltodextrins with different dextrose-equivalent (DE) values was evaluated using static headspace analysis. The patterns of aldehydes released differed significantly between starch and maltodextrin solutions with DE values of 4.0–7.0, 13.0–17.0, and 16.5–19.5. The release of most of aldehydes showed an increasing tendency according to DE values of maltodextrins. The release of most aldehydes decreased up to around 24 h, but then increased slightly at 48 h. In addition, the absorbance values of iodine-polysaccharide complexes and the particle sizes of the polysaccharides were measured to investigate the effects of hydrophobic regions and the intermolecular aggregation of polysaccharides on the releases of aldehydes. The absorbance values of iodine-polysaccharide complexes, which could be related to the internal hydrophobic regions, decreased in the maltodextrin and starch solutions as the equilibrium time increased up to 24 h, but then increased at 48 h. Also, the particle size increased gradually to 48 h, suggesting that the intermolecular aggregation of polysaccharides affects the release of aldehydes.

Original languageEnglish
Pages (from-to)153-159
Number of pages7
JournalFlavour and Fragrance Journal
Volume33
Issue number2
DOIs
StatePublished - Mar 2018

Bibliographical note

Funding Information:
This work was partly carried out with the support of Technological innovation R&D program of SMBA (S2340863) and the Strategic Initiative for Microbiomes in Agriculture and Food, Ministry of Agriculture, Food and Rural Affairs, Republic of Korea (as part of the (multi‐ministerial) Genome Technology to Business Translation Program) (No. 916005‐2).

Publisher Copyright:
Copyright © 2017 John Wiley & Sons, Ltd.

Keywords

  • aldehydes
  • dextrose equivalent
  • flavor release
  • maltodextrins
  • starch
  • static headspace analysis

Fingerprint

Dive into the research topics of 'Effects of maltodextrins with different dextrose-equivalent values'. Together they form a unique fingerprint.

Cite this