Variations in Dextrose Equivalent and Dynamic Rheology of Dextrin Obtained by Enzymatic Hydrolysis of Edible Canna Starch

Figures & data

FIGURE 1 Storage modulus (Gʹ) and loss modulus (Gʺ) of edible canna dextrin obtained from various α-amylase concentration during 1 h hydrolysis.

FIGURE 2 Storage modulus (Gʹ) and loss modulus (Gʺ) of edible canna dextrin obtained from arious α-amylase concentration during 3 h of hydrolysis.

FIGURE 3 Storage modulus (Gʹ) and loss modulus (Gʺ) of edible canna dextrin obtained from various α-amylase concentration during 5 h hydrolysis.

TABLE 1 Storage modulus (Gʹ) and dextrose equivalent (DE) values of dextrin obtained from various α-amylase concentration and incubation time at 25°C rheological measurements

	1		Incubation time (h) 3		5
Concentration of α-amylase (w/w)	Gʹ (Pa)	DE	Gʹ (Pa)	DE	Gʹ (Pa)	DE
0.03	3747.4	9.0 ± 0.2	600.5	14.1 ± 2.8	241.8	15.2 ± 1.8
0.04	2127.3	11.6 ± 4.3	368.5	14.9 ± 3.5	169.4	16.9 ± 2.7
0.05	1240.2	11.4 ± 1.6	291.0	14.5 ± 4.7	31.5	18.7 ± 0.3
0.06	449.4	9.9 ± 1.5	62.3	14.0 ± 1.1	18.0	21.3 ± 1.9

DE data are presented as Means ± SD.

TABLE 2 Loss modulus (Gʺ) and dextrose equivalent (DE) values of dextrin obtained from various α-amylase concentration and incubation time at 25°C rheological measurements

	1		Incubation time (h) 3		5
Concentration of α-amylase (w/w)	Gʺ (Pa)	DE	Gʺ (Pa)	DE	Gʺ (Pa)	DE
0.03	659.4	9.0 ± 0.2	111.2	14.1 ± 2.8	64.7	15.2 ± 1.8
0.04	313.5	11.6 ± 4.3	71.1	14.9 ± 3.5	34.5	16.9 ± 2.7
0.05	261.0	11.4 ± 1.6	59.0	14.5 ± 4.7	11.6	18.7 ± 0.3
0.06	77.1	9.9 ± 1.5	12.5	14.0 ± 1.1	5.5	21.3 ± 1.9

DE data are presented as Means ± SD.

TABLE 3 Storage modulus (Gʹ) and dextrose equivalent (DE) values of dextrin obtained from various α-amylase concentration and incubation time at 95°C rheological measurements

	1		Incubation time (h) 3		5
Concentration of α-amylase (w/w)	Gʹ (Pa)	DE	Gʹ (Pa)	DE	Gʹ (Pa)	DE
0.03	27781.0	9.0 ± 0.2	20764.7	14.1 ± 2.8	19774.2	15.2 ± 1.8
0.04	21196.1	11.6 ± 4.3	18696.5	14.9 ± 3.5	11313.1	16.9 ± 2.7
0.05	23102.0	11.4 ± 1.6	16804.3	14.5 ± 4.7	13518.4	18.7 ± 0.3
0.06	18275.0	9.9 ± 1.5	11762.4	14.0 ± 1.1	15339.6	21.3 ± 1.9

DE data are presented as Means ± SD.

TABLE 4 Loss modulus (Gʺ) and dextrose equivalent (DE) values of dextrin obtained from various α-amylase concentration and incubation time at 95°C rheological measurements

	1			Incubation time (h) 3		5
Concentration of α-amylase (w/w)	Gʺ (Pa)	DE	Gʺ (Pa)	DE	Gʺ (Pa)	DE
0.03	6647.2	9.0 ± 0.2	4506.5	14.1 ± 2.8	3998.4	15.2 ± 1.8
0.04	4849.0	11.6 ± 4.3	3811.3	14.9 ± 3.5	2396.3	16.9 ± 2.7
0.05	4907.0	11.4 ± 1.6	3475.5	14.5 ± 4.7	2843.7	18.7 ± 0.3
0.06	3791.4	9.9 ± 1.5	1826.4	14.0 ± 1.1	2428.1	21.3 ± 1.9

DE data are presented as Means ± SD.