Synthesis of Pyrodextrins and Enzymatically Resistant Maltodextrins from Makal (Xanthosoma yucatenensis) Starch

Research background. Enzymatically resistant maltodextrins (ERM) are a resistant starch type 4, synthesized from native starch. They are obtained by the sequential application of two processes: pyrodextrinization, which produces pyrodextrins, and enzymatic hydrolysis, which produces ERM. In these pr...

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Bibliographic Details

Published in:	Food Technology and Biotechnology
Main Authors:	Enrique Barbosa-Martín, Enrique Sauri-Duch, Luis Chel-Guerrero, Luis Cuevas-Glory, Víctor Moo-Huchin, David Betancur-Ancona
Format:	Article
Language:	English
Published:	University of Zagreb Faculty of Food Technology and Biotechnology 2024-01-01
Subjects:	resistant starch dietary fiber pyrodextrins enzymatically resistant maltodextrins makal Xanthosoma yucatenensis
Online Access:	https://hrcak.srce.hr/file/456491