PRODUCTION OF MALTO-DEXTRIN FROM BROKEN RICE

Abstract

Malto-dextrin, the mixture of glucose, maltose and dextrin is used in food industry, as bulking agent, fat replacer, and for medical/nutritional purpose. It is generally produced from cane sugar, maize (starch) etc. by acid or enzymatic hydrolysis. But presently its production rate is not so high. Malto-dextrin production from broken rice, a waste, is very beneficial because of its low cost and availability. In this paper, the objective of this study was to maximize the malto-dextrin production from rice starch by acid hydrolysis and also the effect of particle size on production of malto-dextrin. The rice starch was hydrolyzed by Hydrochloric acid (HCl). The range of the factors employed were particle mesh size, gelatinization pressure and time, saccharification time. The optimized gelatinization condition was 15psig for 30 minutes. The optimized acid hydrolysis condition was 67 o C for 30 minutes. The optimized particle size was 18 meshes both for raw and parboiled rice. Maximum yield was 90.434% (before separation of proteins), and 94.43% (after separation of proteins).