Vol. 6, Issue 5 (2018)
Standardization of technology for production of maltodextrin from raw banana
Author(s): RK Jadhav, AP Khapre and DK Kawadkar
Abstract: The objective of this study was to produce maltodextrin throughout a small scale process from the raw banana fruits of variety Bhusaval keli. In present investigation, banana fruits were firstly explored for preparation of starch. The starch so prepared was further utilized for the production of maltodextrin. The results revealed that bananas are rich source of starch as 34.20%. The data of research indicated that temperature (500C) and pH 4.5 yield comparatively higher amount of starch. The rheological attributes particularly the pasting behavior of starch was investigated. The data revealed that the viscosity at 900C was found to be maximum but there was increase in viscosity of the paste after cooling. The solubility behavior indicated that solubility was increased with increase in temperature of starch suspension. The maximum amount of maltodextrin was liberated at 4.5% concentration of hydrochloric acid at 120 min. interval. The rheological attributes particularly the pasting behavior of maltodextrin was investigated. The data revealed that the viscosity at 400C was found to be maximum and then decreases as the temperature increased.
Pages: 49-53 | 907 Views 177 Downloads
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How to cite this article:
RK Jadhav, AP Khapre, DK Kawadkar. Standardization of technology for production of maltodextrin from raw banana. Int J Chem Stud 2018;6(5):49-53.
