Optimization in Preparing Sago Based Maltodextrin in a Twin Screw Extruder

Abstract

Maltodextrins were prepared from sago starch in a twin screw extruder.  A response surface design was used in the extrusion, which included the variations in the α-amylase (Termamyl 120L)  concentrations of 12-24 g/kg dry starch, the moisture contents of 45-55%, and the screw speeds of 75-175 rpm. The product properties examined included dextrose equivalent (DE) values, and composition of malto-oligosaccharides of degree of polymerization 2 (DP2) to DP7 by using high performance liquid chromatography (HPLC). The result indicated that DE values ranged from 3.16 – 23.55 mg/g sample and the oligosaccharide component of DP5 was predominant in the samples.  The possibility of using the products in food application was also discussed, including incorporating the maltodextrin in a food system as binder, bulking agent, flavor encapsulation, fat replacer, or other applications.