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Using Microwave Radiation In The Technology Of Producing Flavor Additives
Table 1 - Results of testing of maltodextrin
Indicator | Value | |||
Processing time, min. | 0 | 15 | 30 | 50 |
QMAFAnM, CFU / g | 9000 ± 100 | 0 | 0 | 0 |
Moisture content, % | 5.8 ± 0.04 | 4.8 ± 0.04 | 4.0 ± 0.07 | 3.7 ± 0.09 |
Dextrose equivalent, % | 12.3 ± 0.06 | 24.5 ± 0.06 | 29.7 ± 0.09 | 32.2 ± 0.10 |
Higher sugars, % | 93.7 ± 0.04 | 79.9 ± 0.05 | 64.2 ± 0.06 | 58.2 ± 0.11 |
Triose, % | 4.2 ± 0.05 | 10.4 ± 0.05 | 18.3 ± 0.09 | 21.0 ± 010 |
Maltose, % | 1.9 ± 0.07 | 8.9 ± 0.08 | 15.6 ± 0.11 | 17.5 ± 0.11 |
Glucose, % | 0.2 ± 0.06 | 0.8 ± 0.07 | 1.9 ± 0.09 | 3.3 ± 0.10 |