TrAgLor - Turkish Agricultural Learning Objects Repository

Object Summary

Effect of Some Quality Parameters on Maltodextrin Production

Title of object

Effect of Some Quality Parameters on Maltodextrin Production

Object description

In this study, production of maltodextrin from corn starch was carried out under both industrial and laboratory-scale production conditions by using two different ?-amylase enzymes, named Clearflow AA and Spezyme Fred, which are commonly used in food industry. The effects of the parameters like concentration of Ca++, pH value, enzyme type/concentration and reaction time on the quality of maltodextrin had been found out during the research by applying 32 different experiments. The production con...

Language of object

Turkish

Author(s) / Publisher

Inst. of Basic & Applied Sci. Suat Söbüçovalı M. Sertaç Özer

Discipline(s)

Food Processing

Keywords

production, quality, corn starch, dextrose, maltodextrin

Technical format

Text

Intended end-user role

Learner

Learning resource type

Research

Typical age range

18Ü

Copyright - Restrictions

This resource is licensed under the license(CC-BY-NC-ND) Creative Commons Attribution-NonCommercial-NoDerivs 3.0 Unported

Cost with use

No

Source code available

No


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