• Korean Journal of Food Science and Technology
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• v.29 no.2
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• pp.249-254
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• 1997

Stevioside was transglucosylated to improve its sweetness. Eighteen conditions were tested using the tables of orthogonal arrays of $L_{18}\;(2^{1}{\times}3^{7})$. Statistical analysis showed that the transglucosylation rate was significantly affected by temperature, the ratio of co-substrate (maltodextrin) to stevioside, pH, DE of maltodextrin and concentration of stevioside, in their order. Optimum conditions selected for temperature, ratio of co-substrate to stevioside, pH and DE of maltodextrin were $80^{\circ}C$, 1.0, 6.0 and 15, respectively. Glycosyl-stevioside with 68% yield of transglucosylation was produced at the optimum condition and found to have better quality in sweetness than stevioside and rebaudioside A.

• Korean Journal of Food Science and Technology
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• v.31 no.6
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• pp.1563-1569
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• 1999

For the encapsulation of flavor compounds, maltodextrin (MD), gum arabic (GA) alkenylsuccinated modified starch (MS) and gellan gum were chosen for wall materials and their combination was optimized. Five fruit flavor compounds having boiling point of $90{\sim}200^{\circ}C$ were selected as core materials and their mixture was incorporated with rapeseed oil (flavor mixture to oil = 1 : 4). Flavor compound mixture to wall material ratio of 1 : 4 was selected, and the amount of maltodextrin was fixed to 30% of the wall material mixture. Gellan gum was selected as an additional wall material to increase emulsion stability. The optimum combination ratio of the wall material mixture for maximal total oil retention and minimal surface oil content is : 30.0% MD ; 26.4% GA ; 39.6% MS ; 4% gellan gum.

• Microbiology and Biotechnology Letters
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• v.49 no.3
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• pp.346-355
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• 2021

Ngoc Linh ginseng is one of the most valuable endemic medicinal herbs in Vietnam. In this study, Ngoc Linh ginseng callus was fermented by Lactobacillus plantarum ATCC 8014 (at 6, 7, and 8 log CFU/ml) to evaluate the extraction efficiency of bioactive compounds. The post-fermentation solution was spray-dried using maltodextrin with or without Stevia rebaudiana (3% and 6% v/v) as the wall material. Bioactive compounds such as polyphenols, polysaccharides, and total saponins, and L. plantarum viability during fermentation and after spray-drying, as well as under simulated gastric digestion, were evaluated in this study. The results showed that probiotic density had a significant effect on bioactive compounds, and L. plantarum at 8 log CFU/ml showed the best results with a short fermentation time compared to other tests. The total content of polyphenols, polysaccharides, and saponins reached 5.16 ± 0.18 mg GAE/g sample, 277.2 ± 6.12 mg Glu/g sample, and 4.17 ± 0.15 mg/g sample, respectively after 20 h of fermentation at the initial density of L. plantarum (8 log CFU/ml). Although there was no difference in the particle structure of the preparation, the microencapsulation efficiency of the bioactive compound in the samples containing S. rebaudiana was higher than that with only maltodextrin. The study also indicated that adding S. rebaudiana improved the viability of L. plantarum in gastric digestion. These results showed that S. rebaudiana, a component stimulating probiotic growth, combined with maltodextrin as a co-prebiotic, improved the survival rate of L. plantarum in simulated gastric digestion.

• Korean Journal of Food Science and Technology
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• v.54 no.2
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• pp.163-170
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• 2022

Aronia (Aronia melanocarpa cv. Viking) contains high amounts of anthocyanins, which are susceptible to heat. This study was conducted to identify an efficient coating material for encapsulating aronia extract to enhance the stability of anthocyanins during cooking. Maltodextrin, maltodextrin+gum Arabic, and maltodextrin+carboxymethyl cellulose were chosen as the coating materials, mixed with aronia extract at a ratio of 2:1, and freeze-dried after homogenization. The encapsulated aronia extract was then used as a sulgidduk ingredient. Sulgidduk prepared with the encapsulated aronia had significantly higher values for redness, anthocyanin retention, total phenolic content, and antioxidant activity compared to sulgidduk prepared with non-encapsulated aronia. In addition, the sensory evaluation revealed that sulgidduk prepared with encapsulated aronia produced better color and taste. These results indicate that the encapsulation of aronia extract improved the stability of the anthocyanins in aronia, and encapsulated aronia can be used as a functional colorant in the food industry.

• Food Science of Animal Resources
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• v.42 no.2
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• pp.210-224
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• 2022

The use of skim milk is a strategy to increase goat milk yogurt acceptability. However, it can negatively affect yogurt rheology because fat plays a vital role in dairy structural integrity. Thus, this study aimed to investigate the effects of fat replacers on the rheological, physical, and sensory parameters of low-fat cupuassu goat milk yogurts during refrigerated storage (28 days). Five goat milk yogurts formulations were carried out: whole yogurt (WY), skim yogurt (SY), skim yogurt with inulin (SIY), skim yogurt with maltodextrin (SMY), and skim yogurt with whey protein (SWY). Treatments were subjected to bacterial counts, chemical composition, pH, water holding capacity, instrumental color and texture, rheological and sensory analyses. All samples showed reducing pH values, water holding capacity, and L^* and b^* value during storage. Regarding texture, the firmness and consistency decreased during storage. On the other hand, the viscosity index significantly increased during refrigerated storage time. Moreover, all treatments exhibited viscoelastic behaviour. In addition, SIY and SMY showed the highest apparent viscosity. Furthermore, SIY, SMY, and SWY formulations exhibited positive sensory scores for appearance, color, aroma, texture, and viscosity. However, the overall acceptability and purchase intention did not differ statistically between WY and the fat-replacement treatments (SIY, SMY, and SWY). These results indicate that fat substitutes improved the quality of skimmed formulations. Thus, inulin and maltodextrin have the potential as functional fat replaces to produce low-fat goat milk yogurts.

• Food Science and Biotechnology
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• v.14 no.6
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• pp.747-751
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• 2005

Microencapsulation of pine flavors was investigated to determine the optimum wall material and spray drying condition. ${\beta}$-Cyclodextrin, maltodextrin, and a 3:1 mixture of maltodextrin and gum arabic were evaluated as wall materials. The latter mixture was determined to be the best wall material based on dispersion capacity and flavor yield. Spray drying effectiveness was evaluated using a $3^3$ fraction factorial design and statistical analysis. The optimum operation condition was an inlet air temperature of $175^{\circ}C$, inlet airflow rate of $0.65\;m^3/min$ and atomizing pressure of 180 kPa, which resulted in a 93% flavor yield. The best particle shape observed by SEM was a round globular shape obtained under the above spray drying condition, whereas lower temperatures and higher inlet airflow rates resulted in initial and full collapses, respectively. The round globular shapes remained stable for at least one month.

• The Korean Journal of Food And Nutrition
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• v.21 no.2
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• pp.127-134
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• 2008

The purpose of this study was to analyze the anthocyanin content of black rice crude extract according to different extraction methods, as well as to compare the effects of stabilizers(${\beta}$-cyclodextrin, maltodextrin) and sugars(sucrose, maltose) on anthocyanin color deterioration, which was examined at $100^{\circ}C$ for $120{\sim}180$ min. In the water extract, C3G (cyanidin-3-glucoside) was detected, 3.22 ppm and 3.29 ppm of C3G respectively. In the $60^{\circ}C$ water extract, anthocyanin color deterioration was retarded by 10% sucrose and 1% maltose and the thermal color deterioration was retarded by the additions of 1% maltodextrin and 1% ${\beta}$-cyclodextrin.

• Archives of Pharmacal Research
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• v.21 no.5
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• pp.514-520
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• 1998

Simple and accurate methods to detect the adulteration of commercial aloe gel powder were developed. Crude polysaccharide in aloe gel powder was isolated by precipitating with excess ethyl alcohol and total hexose in isolated polysaccharide was determineded by dubois assay. After hydrolysis of non-dialysable polysaccharides, resultant free sugar was determined by gas chronmatography for sugar recogniton and ash contents was very low while the content of total hexose was very high. And polysaccharides of these products revealed typical dextran pattern, therefore, these products could be identified that adulterated with commercial maltodextrin. The content of maltodextrin in adulterated product was determined by HPLC and TLC analysis which could be adopted as a part of a certification process.

• Food Science and Preservation
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• v.17 no.4
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• pp.478-486
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• 2010

The qualities of ginger prepared by an MPD (molecular press dehydration) method using maltodextrin, or dried using reused dehydration liquid, or prepared by freeze-drying or hot-air drying, were compared in terms of approximate overall composition, color, water absorption index, water solubility index, total sugar level, reducing sugar concentration, antioxidant activity, and gingerol content. The approximate composition of ginger prepared by the MPD method was lower in overall biochemical content than were those of gingers prepared using other methods. Ginger prepared by the MPD method retained the original ginger color. The water absorption and solubility index of ginger prepared by the MPD method (using maltodextrin) were better than those of gingers dried using other methods. The total sugar content did not change noticeably upon processing. The reducing sugar content of ginger prepared by hot-air drying was low. The antioxidant activity of ginger prepared by the MPD method was higher than that of freeze-dried and hot air-dried ginger samples, with values lower than those of BHA (3(2)-t-Butyl-4-hydroxyanisole) and BHT (2,6-Di-tert-butyl-4-methylphenol). The gingerol content of ginger prepared by the freeze-drying method was higher than that of gingers prepared by other methods. However, ginger constituents were present in the dehydration liquid used in the MPD method. The results indicate that both the MPD method (using maltodextrin) and the use of reused dehydration liquid are efficient methods by which ginger can be dried.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.27 no.4
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• pp.335-343
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• 1994

To determine the optimal level of cryoprotectant on the denaturation of pollock surimi produced in Korea, the relative cryoprotective effects of crystalline sorbitol alone and in combination with sucrose were assessed. Freeze induced protein denaturation was also studied as affected by polyphosphates and maltodextrin during frozen storage at $-25^{\circ}C$ for 16 weeks. Variables evaluated included salt extractable protein, drip loss and in vitro protein quality. The best cryoprotective effect was achieved from sucrose/sorbitol 1:1(w/w) mixture at $8\%$ with $0.2\%$ sodiumpyrophosphate and sodiumtriphosphate(1:1, w/w) in surimi by measurement of salt extractable protein and drip loss. Those cryoprotectants had little effect on surimi protein quality during frozen storage as measured by trypsin inhibitor(TI), protein digestibility and computed protein efficiency ratio(C-PER). Protein digestibility of surimi was not changed significantly by polyphosphate and maltodextrin at various levels(p<0.05), with the exception of 4 or $6\%$ sorbitol and $10\%$ sucrose alone which resulted in a higher digestibility. $8\%$ sorbitol/sucrose (5:3, w/w) treatment without polyphosphates showed the highest cryoprotective effectiveness from digestibility assay.