Production of low dextrose equivalent maltodextrin from sago starch (Metroxylon sp.) through enzymatic hydrolysis

Abstract

Maltodextrin is a starch derivative widely applied as a food additive, with its functionality primarily determined by the dextrose equivalent (DE). Sago starch, containing more than 85% starch in the pith, offers potential as a raw material for maltodextrin production. This study aimed to characterize sago-based maltodextrin produced through enzymatic hydrolysis using α-amylase. The process involved gelatinization, liquefaction with 0.1% α-amylase, evaporation, and drying, followed by comparison with a commercial maltodextrin of similar DE. The product exhibited a DE of 4.8%, reducing sugar content of 4.3%, moisture of 10.8%, and total solids of 89%. These values classify it as low-DE maltodextrin, suitable for applications as a tablet binder in pharmaceuticals and as a carrier or filler in food, beverage, and supplement formulations to enhance texture and stability.