preparation and partial characterization of low dextrose equivalent (de) maltodextrin from banana...

RESEARCH ARTICLE

Preparation and partial characterization of low dextroseequivalent (DE) maltodextrin from banana starchproduced by enzymatic hydrolysis

Era Yusraini1,2, Purwiyatno Hariyadi1,3 and Feri Kusnandar1,3

1 Department Food Science and Technology, Graduate School, Bogor Agricultural University, Bogor, Indonesia2 Faculty of Agriculture, Department Food Science and Technology, University of Sumatera Utara, Medan, Indonesia3 Southeast Asian Food and Agricultural Science and Technology (SEAFAST) Center, Bogor Agricultural University,Bogor, Indonesia

This study was aimed to prepare low dextrose equivalent (DE) maltodextrin from banana

starch. Banana starch was extracted from unripe banana fruit var. uli after steeping in 0.045 M

sodium hydroxide. This process yielded 42.58% of starch (in dry basis) and produced high

purity starch (97.96%, db) and excellent whiteness (99.44%). The gelatinized banana starch

was hydrolyzed enzymatically by using a-amylase from Bacillus subtilis. Starch hydrolysis

used a batch reactor with a four-blade Teflon pitched turbine impeller at 758C (at initial

gelatinization temperature of banana starch) for 10 min to produced maltodextrin with

DE � 3. Particle size of irregularly shaped banana maltodextrin (BM) granules were below

and around 5 mm in diameter. This BM produced a fat-like gel texture, which was similar to

that of commercial maltodextrin (CM; N-Lite D). This maltodextrin had also a lower in vitro

digestibility than that of the commercial one and potato starch.

Received: April 26, 2012

Revised: August 21, 2012

Accepted: August 25, 2012

Keywords:

Banana starch / Dextrose equivalent / Hydrolysis / Maltodextrin

1 Introduction

Banana plant is an important carbohydrate source that can

grow well in Indonesia. According to FAO (Food and

Agriculture Organization of the United Nations) in 2003,

Indonesia was the fourth of banana producing country in

Asia after India, China, and Philippines [1]. Starch

extracted from unripe banana may become a potential

good raw material, which is applicable in various food

productions. The large amount and low cost of cull

bananas is a compelling reason to undertake a determi-

nation of the food industry and industrial value of banana

starch [1]. Banana starch without chemical or heat treat-

ment above its gelatinization temperature as a native raw

starch has a unique characteristic. It appeared to be highly

resistant to hydrolysis by human or rat a-amylase except

banana amylase. Although after cooking, the easily diges-

tible/hydrolyzable starch fraction of banana starch was

only 47% of the total [1]. Bello-Perez et al. [2] also con-

firmed that banana starch and its products have a higher

RS than corn starch. On the contrary, Englyst and

Cumming [3] explained, banana starch (banana and plan-

tain) that had already cooked and directly hydrolyzed by

pancreatic a-amylase did not have RS anymore.

Maltodextrins are hydrolysis products of starches

with dextrose equivalent (DE) lower than 20 (DE 3–20),

and have a general formula of [(C6H10O5)nH2O] [4].

Maltodextrins are safety material for food applications

and have been registered as GRAS (generally recognized

Color online: See the article online to view Figs. 2 and 3 in color.

Correspondence: EraYusraini, Faculty of Agriculture, DepartmentFood Science and Technology, University of Sumatera Utara, JalanProf. A. Sofyan No. 3 Kampus USU, Medan 20155, IndonesiaE-mail: [email protected]: þ62 618211924

Abbreviations: BM, banana maltodextrin; CM, commercialmaltodextrin; DE, dextrose equivalent; DNS, dinitrosalicylic acid;SEM, scanning electron microscopy

DOI 10.1002/star.201200080312 Starch/Starke 2013, 65, 312–321

� 2012WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim www.starch-journal.com

as safe), number 21 CFR (Code of Federal Regulation)

184.1444. Laboratory scale production of banana malto-

dextrin (BM) with a DE between 7 and 11 showed suitable

chemical characteristics for food application [5].

Maltodextrins were digested by human pancreatic

a-amylase faster than starch. Sturmer et al. [6] said that

maltodextrins are not suitable as diet food for diabetic

patient, because it can increase blood glucose.

Maltodextrins with low DE (<5) have become popular as

a fat replacer and have been sold commercially such as

from corn starch (Lycadex 200 or Roquette, Maltrin M040,

Maltrin M050), potato starch (Paselli SA2), whole rice

(Rice�trin 3), tapioca (Instant N Oil II), and waxy corn

(N-Lite D) [7]. Low DE BM was assumed still have RS.

Unlike low DE maltodextrin from corn or waxy corn starch,

it was predicted, increasing blood glucose slowly when

consumed. So far, there is no low DE commercial malto-

dextrin (CM) produced from banana starch.

2 Materials and methods

2.1 Starch extraction

Banana starch was extracted using a modification of pro-

cedure from Lii et al. [8]. Banana var. uli (Musa sp.) of 80–

90 days after flowering was obtained from the warehouse

in local market. The peeled bananas were suspended

in solution 0.045 M NaOH (1:4 ratio). The mixture was

ground in conventional Blender at low speed for 2 min.

The slurries were decanted for 6–8 h. During this stepping

period, it was obtained three layers. The dark water in the

middle was run off. Crude starch in the bottom and pulp-

mass material in the top were filtered with cloth and

washed with water to get white color starch. Prime starch

was dried in an air oven at 40–458C until moisture content

of the starch was 9–10%. The dried starch was ground with

mortar and was sieved pass 100 US mesh and finally was

stored in a sealed container at room temperature.

2.2 Maltodextrin preparation

Experiment was carried out in a stirred glass batch reactor

with a condenser system used four-blade Teflon pitched

turbine impeller. Banana starch suspensions (50 mL) were

prepared from phosphate buffer 0.05 M at pH 6.5 with

concentration of substrate 100 mg/mL (10% w/v). The

suspension was gelatinized in boiling water for 15 min.

After cooling to 758C, a-amylase Bacillus subtilis (A6814

Sigma Ltd.) 1.0 and 0.5 mg solid was added to the sus-

pension (50 mL). The optimum temperature of a-amylase

B. subtilis (65–758C) had been determined in previous

experiments (Fig. 1) and it was suitable with Sigma Ltd.,

product information a-amylase from Bacillus sp. [9]. The

temperature of 758C for hydrolysis reaction was selected

because it approached gelatinization temperature of

banana starch (75–778C). When gelatinized starch was

cooled at lower temperature than its gelatinization

temperature, it could cause retrogradation of the starch

[10, 11]. Thus, it might obstruct hydrolysis reaction

because the starch paste becomes increasingly opaque

and forms a cuttable gel. Activity of the a-amylase used

was 34.5 Unit (U)/mg solid. One unit will liberate 1.0 mg of

maltose from starch in 3 min at pH 6.9 at 208C.The hydrolysis reactions of banana starch were proc-

essed for 10, 15, 30, 45, and 60 min under mild agitation

(300 rpm) to find similar DE with CM (N-Lite D that was

donated by PT National Citra Sejahtera as distributor of

National Starch in Indonesia) [12]. For determination time

of hydrolysis, at the time intervals, sample was removed

from the reaction mixtures, cooled rapidly in cold bath,

adjusted to pH 2–3 with HCl 0.1 M, decolorized and

clarified using Carrez’s reagent [13]. Thus, the clear

sample was assayed directly to get reducing sugar value

and total carbohydrate (total sugar) value. DE value was

obtained by dividing the reducing sugar value by the total

sugar value and multiplying the quotient by 100 [14].

In production BM, all of the reaction mixtures (hydro-

lysate) should been used. For safety, the Carrez’s reagent

could not been used. After reached time of hydrolysis, the

hydrolysate was cooled rapidly, then it was adjusted

to pH 3.5 with citric acid as method of Krzyzaniak et al.

[15] and heated in boiling water for 12–15 min to get

irreversible inactivation. After increasing pH to neutral

(at pH 5–6), hydrolysate was dried using Mini spray dryer

with inlet temperature 1208C and outlet temperature 808C(Buchi 190, Switzerland).

Figure 1. Optimum temperature of a-amylase B. subtilis.

Starch/Starke 2013, 65, 312–321 313

� 2012 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim www.starch-journal.com

Inactivation of a-amylase with HCl 0.1 M without the

Carrez’s reagent was just temporary inactivation. There

was an increase of reducing sugar value from 2.95 to

3.17 mg/mL if the pH of hydrolysate was needed to be

neutral before sprayed, while it did not happen when used

citric acid and heating for inactivated a-amylase.

2.3 Method of analysis

2.3.1 Gelatinization temperature

Gelatinization temperature was determined using a

Brabender Amylograph (Amylograph-E, Brabender1

GmbH & Co. KG, Germany). The starch suspensions in

450 mL of demineralized water (9–9.5% w/v) were heated

gradually from 308C within a rotating bowl. The tempera-

ture was increased 1.58C/min until obtaining the peak as

beginning of gelatinization.

2.3.2 Chemical analysis

Moisture content of native banana starch, BM, and CM

were determined by drying a pre-weighed amount of

material (3–5 g) in a convection oven at 1058C until it

reached a constant weight (AOAC Method 925-10) [16].

Ash was obtained according to AOACMethod 923.03 [16],

while protein, fat, crude fiber were obtained, respectively

according to AACC Method 30-26, Method 32-10, Method

46-10 [17] and total starch was determined using AOAC

Method 8.020 [18].

2.3.3 Reducing sugar and total carbohydrate

The reducing sugar was determined according to Miller

[19] using DNS (dinitrosalicylic acid) reagent and D-glu-

cose as the standard. While, total sugar (total carbo-

hydrate) were determined using phenol–sulfuric acid

reagent and D-glucose as the standard [20].

2.3.4 Polarized microscopy and scanningelectron microscopy (SEM)

Polarized microscopy investigation was performed on

sample of banana starch, BM and CM powder. The sample

was put under polarized microscopy (Olympus BH2, PM-

10ADS, Japan) at magnification of 200�. Sample powder

of banana and CM were coated before examined in JEOL

JSM S310 LV SEMSEM, Japan at accelerating potential of

30 kV.

2.3.5 Whiteness

Whiteness of native banana starch, BM, and CM were

measured by whiteness meter (Kett Electric Laboratory

C-100-3, Japan). The tool was calibrated first with blue

standard. Whiteness in percentage was obtained by divid-

ing displayed value of sample by 110 (standard BaSO4)

and multiplying the quotient by 100.

2.3.6 Bulk density

Bulk density was determined by followingWang andWang

[21] with minor modification. The sample was added into

cylinder that was already known its volume (mL) until mark.

The sample weight in the cylinder was recorded as the

loose-filled sample weight. The bulk density (g/mL) was

calculated by dividing the loose-filled sample weight (g) by

the cylinder volume (mL).

2.3.7 pH and water activity

The pH of 20% w/v sample was measured at room

temperature with an electronic pH meter (Orion model

410 A, Thermo Scientific, USA). Water activity was

examined by WA (water activity) 360 (Shibaura, Japan).

This tool was calibrated first with standard saturated salt

(NaCl for aw 0.75).

2.3.8 Color in Lugol

About 0.5 g sample was added to 25 mL demineralized

water. The solution was added a drop of Lugol (50 g I2 and

100 g KI in 100 mL demineralized water and diluted into

1000 mL). Formed color was observed.

2.3.9 Solubility in cold water

About 0.3–0.5 g sample was diluted with cold water (at

room temperature) in 50 mL graduated glass until mark.

Solution was filtered and 10 mL filtrate was dried until

constant weight (A). Solubility in percentage was calcu-

lated by dividing five times weight of dried filtrate sample

(A) by dry weight sample � 100%.

2.3.10 Digestibility in vitro by porcinepancreatic a-amylase

Digestibility of BM, CM and potato starch for reference (E

Merck Damstad Art 1259, starch for determination dia-

stase) were determined by porcine pancreatic a-amylase

(Sigma, Ltd., A3176) at 378C for 30 min as percent

hydrolysis using Xue et al. [22] with a minor modification.

About 100 mg of dry sample was added to 10 mL of

demineralized water and heated at 808C for 5 min.

Temperature and time was used according to product

information of N-Lite D, except for potato starch that

was heated at 908C for 30 min. A volume of 2 mL of each

sample was added by 3 mL demineralized water and 5 mL

314 E. Yusraini et al. Starch/Starke 2013, 65, 312–321


phosphate buffer at pH 7.0. The suspension (10 mL) was

incubated in water bath shaker at 378C for 15 min. Thus

1 mg a-amylase porcine pancreas (A3176) containing

23 U/mg solid was added to sample suspension, then

was incubated at 378C for up to 30 min. Samples (4 mL)

were withdrawn and analyzed for reducing sugar with dini-

trosalicylic acid reagent. Maltose was used as standard

(concentration 0.1–0.35 mg/mL). Percent hydrolysis was

calculated as milligrams of maltose from standard curve

per milligrams of sample (without ash content) � 100.

2.3.11 Sensory test

Sample of BM and CM at some concentrations were blend

using cold water. Some of samples were heated to 70–

808C for 5 min and cooled. Fat-like texture was examined

at each trial by 15–20 panelists by hand using scale test.

Scale test value was from 0 to 100. The zero value

meant, there is no a fat like gel texture, and the 100 value

meant, there is an absolute fat like gel texture. The com-

mercial food starch modified (N-Lite CL) which was

claimed in gel formed had a fat mimetic properties [23]

used for a reference for 100 value of a fat like gel texture.

The N-Lite CLwas blend using cold water at concentration

10% (w/v) and heated to 70–808C until gel formed. All

panelists had tested N-Lite CL gel before the samples.

3 Results and discussion

3.1 Banana starch characterization

The yield of starch from banana starch var. uli was 42.58%

db. Characterization of banana starch (Table 1) explained

this isolated starch contained small amount of ash,

protein, fat, and crude fiber. Starch granule shape was

most slightly oval, ellipse, and irregular, while the size

around 12–72 mm. The isolation also produced high purity

of starch (97.96%) and excellent whiteness (99.44%). This

result shows that banana starch var. uli has a good quality

as a raw material in maltodextrin production.

3.2 Time hydrolysis determination

DE value of CM (N-Lite D) as standard comparison was

determined. The value was around 3.03. Chronakis [7]

also told that N-Lite D have DE around 3. The determi-

nation result of time hydrolysis banana starch from Table 2

showed DE value that close to CM is obtained using

0.5 mg solid a-amylase B. subtilis in condition time

hydrolysis for 10 min. Maltodextrin with DE<5 when heat-

ing and then cooling could have texture properties similar

with fat texture properties [7]. Thus, this BM was predicted

to have fat-like texture as commercial one.

3.3 Maltodextrin characterization

BM powder that already had dried using spray dryer, then

was characterized and compared with CM (N-Lite D).

N-Lite D is a fat replacer that is produced from waxy corn

(maize) maltodextrins (a food-grade starch derivate) and

has been successfully to imitate specific organoleptic

and functional properties of dairy fats, especially in

fermented products and frozen dairy desserts [24]. The

result of characterization is shown in Table 3.

3.3.1 Granule shape and size

Shape, size, and performance of BM granules (BM) were

different from banana starch granules (Fig. 2) and CM

granules. Under polarized light, BM granule did not

show birefringence anymore (Fig. 3a) like native banana

starch. Therefore, almost of CM granule still showed

birefringence (Fig. 3b). Birefringence is a unique perform-

ance of granule starch under polarized light that is

similar with spherocrystals. This result explained that

loss of all birefringence at BM granules is due to the fact

that BM had already exposed with temperature above

banana starch gelatinization temperature (boiling water

temperature �988C). Meanwhile, source of CM (N-Lite D)

is from waxy corn that has high amylopectin with amylose

less than 2% [11].

Amylopectin is a (1 ! 6) chain which could be hydro-

lyzed just by isoamylase and pullulanase (debranching

enzyme). Pullulanase usually has medium optimum

temperature at 50–608C, as example pullulanase that

Table 1. Characterization of banana starch (Musa sp.)var. uli

No Description Value

1 Whiteness (%) 99.44 � 0.3802 Bulk density (g/mL) 0.68 � 0.0013 pH 7.34 � 0.000 (20% w/v)4 Gelatinization

temperature (8C)75–77 (9–9.5% w/v)

Value(wet basis)

Value(dry basis)

5 Yield (%) 20.39 � 1.990 42.58 � 3.9306 Moisture

content (%)10.04 � 0.200 –

7 Ash (%) 0.12 � 0.040 0.13 � 0.0408 Fat (%) 0.14 � 0.005 0.16 � 0.0059 Protein (%) 0.17 � 0.004 0.19 � 0.00510 Crude Fiber (%) 0.10 � 0.020 0.12 � 0.02011 Starch (%) 88.13 � 1.640 97.96 � 1.820

Starch/Starke 2013, 65, 312–321 315


was used by Krzyzaniak et al. [15]. Even though there is no

information about how to prepare CM, presence birefrin-

gence in CM granules probably is due to the treatment of

CM under gelatinization temperature of waxy corn (63–

728C) [11].

SEM results showed both of maltodextrin (BM and CM)

had general similarities of enzyme susceptibility (Figs. 4a

and b and 5a and b). BM granules had spheroid-elongated

shape and CM granules had spheroid shape. Both of

granules had an irregular size. The surface of BM and

CM granules were smooth and had no erosions on the

exterior granule surface.

Granule BM did not intact anymore and had smaller

size than native starch. Gelatinization of banana starch

caused fragmentation of the granule. Parker [25],

explained, when gelatinization starch occurred, the largest

granules, which were usually less compact, began to swell,

and unnecessary agitation might fragment the swollen

starch and caused thinning of paste. Ma et al.[26], also

reported that corn starch granules fragmented during

gelatinization process, thus affected to its size becomes

smaller than the native. Some fragmentations of granule

would have taken place during the starch hydrolysis too.

Fragmentation granule of native cassava, sweet potato

and Peruvian carrot starch occurred when hydrolyzed by

bacterial a-amylase [27].

Table 2. Effect of time enzymatic hydrolysis on dextose equivalent (DE) of banana maltodextrin using 1.0 and 0.5 mg solida-amylase Bacillus subtilis

Time(min)

1.0 mg solid a-amylase Bacillus subtilisper 50 mL starch suspension

0.5 mg solid a-amylase Bacillus subtilisper 50 mL starch suspension

Reducingsugar(mg/mL)

Totalsugar(mg/mL)

Dextroseequivalent(DE)

Reducingsugar(mg/mL)

Totalsugar(mg/mL)

Dextroseequivalent(DE)

10 ND ND ND 2.27 � 0.34 77.39 � 3.43 2.93 � 0.3215 5.02 � 0.08 94.07 � 3.44 5.34 � 0.11 3.04 � 0.21 87.83 � 4.83 3.46 � 0.2430 8.57 � 0.12 94.74 � 4.44 9.06 � 0.55 4.93 � 0.49 87.30 � 8.62 5.67 � 0.7045 11.00 � 0.18 94.69 � 3.63 11.63 � 0.26 6.77 � 0.49 88.07 � 7.35 7.72 � 0.8060 13.38 � 0.22 93.44 � 3.26 14.32 � 0.27 8.48 � 0.91 93.03 � 6.55 9.12 � 0.72

Note: ND ¼ not determined.

Table 3. Characterization banana maltodextrin (powder) and commercial maltodextrin (N-Lite D)

No. Description Banana maltodextrin Commercial maltodextrin

1. Whiteness (%) 99.18 � 0.540 92.03 � 0.1902. Bulk density (g/mL) 0.37 � 0.028 0.49 � 0.0203. Moisture (%) 4.00 � 0.750 7.32 � 0.0904. Ash (% db) 6.19 � 0.011 0.27 � 0.0015. DE value 2.68 � 0.160 3.03 � 0.9406. pH 20% w/v 5.12 � 0.000 5.24 � 0.0007. Water activity (aw) 0.54 � 0.025 0.59 � 0.0088. Color in Lugol solution Dark blue Dark blue9. Solubility in cold water (% db) 92.39 � 1.200 99.02 � 0.91010. Percentage of hydrolysis in vitro (%) a) 57.20 � 3.100 96.29 � 1.130

a) Percent hydrolysis of potato starch ¼ 67.97 � 2.32%.

Figure 2. Banana starch var. uli at magnification 200�under polarized microscopy, 1 bar ¼ 12 mm.



BM and CM had a sunken granule performance and

appeared to be hydrolyzed from inside out. Size of BM

granules were shown smaller than CM and native banana

starch, around �5 mm, probably are due to bacterial

a-amylase that was used and also due to drying up con-

ditions of spray dryer such as liquid feed (mL/min), nozzle,

and pressure system. The particle size of irregularly

shaped maltodextrin aggregates are 3–5 mm in diameter,

approximately the same size as the fat crystals [7].

Meanwhile, Ma et al. [26] reported that dextrozyme was

to be the most effective in breaking down granules of corn

starch into fine particles. The size of hydrolyzed starch

granules was in the range of 2–4 mm and could be used

for producing fat mimetic.

In comparison, sharp edges and rough surface gran-

ules were observed from SEM micrograph of BM DE 7–11

produced by Bello-Perez, et al. [5]. The surface of those

granules showed erosions on the exterior. The differences

in BM granules in this study and BM granules from Bello-

Perez et al. [5] may be due to the procedure and conditions

for both of BM preparation such as type and enzyme

concentration; different sources of banana fruit that

is due to composition and structure of banana starch

granules. The complete picture with respect to fine

structure of banana starch from different plant sources

and its relationship with functionality to application remains

undetermined [1].

3.3.2 Whiteness

Color is an important parameter that could be determined

using comparison between light reflection from sample and

standard (BaSO4). Whiteness of BM and native banana

starch were not significant different (99.18 and 99.44%).

This value concluded hydrolysis process of banana starch

did not affect whiteness of maltodextrin product.

3.3.3 Bulk density

Bulk density of banana starch, BM, and CM was

0.68,0.37,and 0.49 g/mL. Bulk density of BM was lower

than bulk density of Paselli SA2, maltodextrin from potato

starch with DE � 3 (0.4 g/mL) [28]. Another reference said

Figure 3. (a) Banana maltodextrin at magnification200� under polarized microscopy, 1 bar ¼ 12 mm. (b)Commercial maltodextrin at magnification 200� underpolarized microscopy, 1 bar ¼ 12 mm.

Figure 4. (a) SEM banana maltodex-trin at magnification 1000�. (b) SEMbanana maltodextrin at magnification5000�.

Starch/Starke 2013, 65, 312–321 317


that bulk density of Maltrin (maltodextrin from corn starch)

in range DE 4–19.5 was around 0.51–0.61 g/mL. Bulk

density will increase as DE increase [29]. Lower bulk

density of BM is due to agglomerationmaltodextrin powder.

Agglomerated product will have bigger volume, that affect

declining of its bulk density. Cohesiveness of BM was

higher than CM (N-Lite D) and Paselli SA2 although they

had similar DE value. Higher cohesiveness of BM probably

is due to presence of phosphate group in BM that could

increase moisture absorption from air and could affect

agglomeration.

3.3.4 Moisture and ash content

The differences in moisture of BM that was dried by spray

dryer (BM; 4.00%) and CM(7.32%) could be due to drying

process, whereas sample was dried by spray dryer usually

had moisture below 5% [30]. Phoungchandang and

Sertwasana [31] reported moisture content of spray-dried

ginger powders with maltodextrin 5 and 10% as drying aid

using inlet air temperature 1208C was 4.80 and 2.40%,

while without maltodextrin was 15.36%. Sprayed powders

with maltodextrin had lower moisture content, and higher

maltodextrin added, affected the decrease in moisture

content. CM had higher moisture content than BM. The

CM might have been stored long enough that could

increase its moisture content. Therefore, there was no

information about drying process of CM. Higher ash con-

tent of BM (6.19%) than CM (0.27%) is due to procedure of

BM preparation using phosphate buffer at 0.05 M. Buffer

phosphate was used to maintained pH of suspension

around pH 6–7 during hydrolysis enzyme, as enzyme

producer recommended [9]. For the next production, high

concentration of ash content of BM could be reduced or

may be eliminated because suspension native banana

starch had pH neutral (pH 6–7) that suitable with

application pH of enzyme [9], since in industry, starch is

liquefied without buffer [32].

3.3.5 pH and DE

The pH and DE value in both BM and CM was quite similar

(Table 3).

3.3.6 Water activity

The difference in water activity of BM and CMwere probably

due to the difference of compounds like MW fraction of

sugar. BM probably had high-MW fraction than CM may

results in higher amounts of boundwater that in turn resulted

in lower aw [5]. Chronakis [7] also said that moisture absorp-

tion increase smoothly with decreasing MW, while sugar

containing a high-MW fraction achieved equilibriummoisture

sooner than the corresponding low-MW fraction.

3.3.7 Color in Lugol

Lugol’s (Lugol Iod) is used to check presence of starch

in organic compounds. Linear amylose will give blue

color in Lugol, therefore branched amylopectin will give

brown-purple color. Intensity of blue color will increase as

amount of linear chain increase [33]. BM and CM produced

dark blue color with Lugol. This result explained that both of

maltodextrin still have glucose unit more than 45 with nine

helixes [33]. Material of CM is waxy corn, that will give

brown-purple color with Lugol; however because branched

amylopectin a(1 ! 6) probably was already hydrolyzed by

debranching enzyme became linear chain and affected.

Intensity of blue color was increased. CM in Lugol was

produced more light blue-colored than BM probably due to

higher concentration linear chain of CM or higher amount

short linear chain of CM.

3.3.8 Solubility in cold water

Gelatinized starch with or without enzymatic process will

have higher solubility in cold water than its native. Lower

Figure 5. (a) SEM commercial malto-dextrin at magnification 1000�. (b)SEM commercial maltodextrin at mag-nification 3500�.



solubility of BM (92.39%) than CM (99.02%) is due to

longer linear chain of BM and affect higher MW and

inhibit when dissolved in cold water (at room temperature).

Another probable reason, banana starch as BM material

has high tendency to retrogradation, thus amylose that

not be hydrolyzed by enzyme will form an opaque gel

and also affects dissoluble starch particle. Low solubility

values have been reported for banana starch from other

plant sources [34, 35]. ISSP (insoluble starch particle)

content of BM and CM material starch also could

affect the above conditions. ISSP is starch particle that

is organized with the joint amylose and starch with higher

amylopectin will have lower ISSP content, thus it can

support solubility of CM.

3.3.9 Digestibility in vitro by porcine pancreatica-amylase

Digestibility as percent hydrolysis was determined

spectrophotometrically with 3,5-dinitrosalicylic acid.

The highest amount of reducing groups was liberated

from CM (96.29%), therefore potato starch was hydro-

lyzed to lesser extent (67.97%), while production of

reducing sugar from BM was low (57.20%). Many refer-

ences explained that waxy corn as material for CM was

easily hydrolyzed by pancreatic a-amylase. Yook and

Robyt [36] told that maize and waxy maize starches were

converted into about twice as much maltodextrin than

were amylomaize-7 (a type of high amylose corn starch)

and potato starch by porcine pancreatic a-amylase

(PAA) and Bacillus amyloliquefaciens a-amylase

(BAA). Liu et al. [37] also said that digestibility of waxy

corn (98.90%) was higher than digestibility of normal

corn (90.30%) and digestibility of high amylose corn

(40.1%) using a-amylase (Sigma 6830) at 308C for

14 h. Another reference by Evans and Donald [38] also

explained that potato starch (with boiling treatment)

had lower RS (0.31%) than waxy corn (without boiling

treatment) (5.10%); in other way it can said that digest-

ibility potato starch (with boiling treatment) was higher

(99.7%) than digestibility waxy corn (without boiling

treatment; 94.92%).

However, no many references explained reasonable

theory about why waxy corn had higher digestibility

than normal corn, high amylose corn, or another starch

like potato starch. Starch composition of waxy corn has

more branched amylopectin than linear amylose. It means,

waxy corn has more crystallite region than amorphous

region whereas the crystallite region is less accessible

and hydrolyzed at a slower rate [39], but in this study

as Tester et al. [40], the fact was contrary to predicted

condition.

The difference in digestibility of CM, potato starch,

and BM is due to crystallite type of its material starch.

Cheetham and Tao [41] explained that waxy maize (waxy

corn) had A-type crystallite of starch granule, while potato

starch had B-type crystallite structure [1]. Gerard et al. in

Evans and Donald [38] and Buleon et al. [42] suggested

that all starch with B-type crystallite might have higher

resistance to hydrolysis of a-amylase. Thus, CM that

had already been hydrolyzed by debranching enzyme

and heat at 858C, have higher digestibility than potato

starch (heat at 908C for 30 min).

Meanwhile, many studies showed that banana starch

as BM material had B-type crystallite [1, 3]. In this study,

type of crystallite banana starch var. uli was not examined.

BM had already treated increasing and reducing tempera-

ture repeatedly, as a procedure of maltodextrin prep-

aration. It could contribute for forming retrograded

banana starch. Retrograded starch has B-type crystallite

too [1]. It is possible that BM had lower digestibility than

CM, although both had already hydrolyzed before, due to

different crystallite structure.

Scientific theory that could explained why digestibility

BM (had heat and enzyme treatment) lower than digest-

ibility potato starch (had heat treatment) was probably

due to distribution of B-type crystallite within granule

banana starch and potato starch and their influence on

local granule organization (Gerard, et al. in Evans and

Donald [38]). Buleon et al. [42] explained that arrangement

of crystallite inside granule is responsible for the enzy-

matic susceptibility, whatever the crystallite type. The

nature of the granule surface with respect to crystallinity

and to the presence of adsorbed nonstarch material

that the both could impede enzyme action, could be

investigated by synchrotron radiation or AFM. Possibility

of presence the natural RS from banana starch in BM,

must be investigated anymore.

3.3.10 Sensory test

BM and CM on certain concentration with or without

heating treatment had a fat-like gel texture. Sensory

test that was examined to panelists and the majority

panelists agreed that in general BM and CM (as the

given claim) had fat-like texture, but panelists did not

classified whether fat-like texture was oil like properties

or lard like properties. From Table 4, it could been

explained that BM with DE � 3 had fat-like texture at

�15% w/v with heating treatment until gelling and

at 20% w/v with cold water (blend with water at room

temperature). Fat-like texture on BM and CM are depend-

ing on maltodextrin concentration mostly. Some appli-

cations of low DE maltodextrin as fat mimetic have

already applied by industry such as Lycadex 200

(DE<5), blend at 10–20% with cold water; Paselli SA2

(DE 3), blend at>20% with warm water; Rice Trim (DE 3),

blend at >20% with cold water [7].

Starch/Starke 2013, 65, 312–321 319


4 Conclusions

Banana starch (Musa sp.) var. uli can be an alternative

source of starch for maltodextrin production. The result of

processing condition concluded that liquefied banana

starch with time hydrolysis 10 min obtained BM with DE

value around 3 and is predicted will have fat-like properties

for fat replacer/fat mimetic in food application. Sensory test

suggested that blended BM at 15% w/v with warm water

and at 20% w/v with cold water have fat-like texture, which

are similar to commercial one. BM had also a lower in vitro

digestibility than that of the CM and potato starch. The

difference in digestibility in vitro of samples probably is due

to crystallite type of its material starch.

This study has been carried out with financial support

from Indofood Sukses Makmur Cooporation (Indonesia)

as grant in event bogasari nugraha 2004.

The authors have declared no conflict of interest.

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