Table 5.
Progress in the dextrinization of starch over the last 10 years towards fiber and/or prebiotic preparations.
| Type of Dextrin/Maltodextrin | Heating Conditions | Acid Catalyst | Ref. |
|---|---|---|---|
| Banana maltodextrin | 90–110 °C, 1–3 h | 2.2 M HCl to 80:1, 120:1, or 160:1 (w/v) starch–acid proportion | [175] |
| Banana maltodextrin | 90 °C, 1 h | 2.2 M HCl to 160:1 (w/v) starch–acid proportion | [176] |
| Barley dextrin | 90 °C, 1 h | 2.2 M HCl | [177] |
| Breadfruit dextrin | 140 °C, 3 h | 2.2 M HCl or 1.32 M CH3COOH to 1.82 g of acid/kg db starch ratio | [178] |
| Cassava dextrin | 100–120 °C, 1–3 h | 0.04–0.1% HCl | [179] |
| Cassava dextrin and cassava maltodextrin | 120 °C, 1–3 h | 0.04–0.06% HCl | [166] |
| Cassava dextrin and Maltodextrin | 90–110 °C, 1–3 h | 2.2 M HCl to 80:1, 120:1, or 160:1 (w/v) starch–acid proportion | [180] |
| Cassava dextrin and Maltodextrin | 90 °C, 3 h | 2.2 M HCl to 160:1 (w/v) starch–acid proportion | [171] |
| Maize dextrin | 140–200 °C, 2 h | 0.5 M HCl to pH 3.0 | [167] |
| Maize dextrin | 120–140 °C or 140–180 °C, 3 h | 0.05–0.2% of HCl or 0.5–2.5% of acetic acid | [181] |
| Maize dextrin | 180 °C, 0.5, 3 or 5 h | 0.5 M HCl to pH 3.0 | [182] |
| Maize dextrin | 180 °C, 1–4 h | 0.5 M HCl to pH 3.0 | [183] |
| Maize maltodextrin | 140–160 °C, 1.5–2 h | 1 mL of 0.5% citric acid/20 g starch | [184] |
| Normal and waxy tapioca dextrin | 130–170 °C, 1–4 h | 0.5 M HCl to pH 3.0 | [168,185] |
| Potato dextrin | 40–120 W, 1 or 10 cycles, 15–90 s | 0.1% of HCl + 0.1% of citric acid | [170] |
| Potato dextrin | 130 °C, 4 h | 0.1% of HCl + 0.1% of citric acid | [186] |
| Potato dextrin | 735–1050 W, 2–10 min | 0.1% of HCl + 0.1% of citric acid | [169] |
| Potato dextrin | 105–630W, 2–10 min | 0.1% of HCl + 0.1% of citric acid | [187] |
| Potato dextrin | 150 °C, 3 h or 180 °C, 1 h | 0.1% of HCl + 0.1% of citric acid | [188] |
| Potato dextrin | 130 °C, 2 h | 0.1% of HCl + 40% of tartaric acid | [189,190] |
| Potato dextrin | 130 °C, 3 h or 130 °C, 2 h | 0.1% of HCl + 0.1% of citric acid or 0.1% of HCl + 40% of tartaric acid | [191] |
| Rice dextrin | 170 °C for 350 min | Without an acidic catalyst | [192] |
| Sorghum dextrin | 120 °C, 6 h | 0.182% HCl | [193] |
| Waxy maize dextrin | 150–170 °C, 1–10 h | 0.036–0.144% HCl | [165] |
| Waxy maize dextrin | 170 °C, 0.5–4 h | 0.5 M HCl to pH 3.0 | [194,195,196] |
| Waxy maize dextrin | 170 °C, 4 h | 0.5 M HCl to pH 3.0 | [174] |
| Waxy maize dextrin | 150 or 170 °C, 0.5–4 h | 0.5 M HCl to pH 3.0 or pH 2.0 | [197] |
| Waxy maize dextrin | 150 or 170 °C, 4 h | 0.5 M HCl to pH 3.0 or pH 2.0 | [198] |
| Yam dextrin | 140 °C, mostly 1.5–4.5 h | Mostly 0.99–2.65 g HCl/g starch db | [199] |