Determination of fortified resistant maltodextrin in juices by High performance liquid chromatography

Background/objectives

The importance of food fibers has led to the development of a large and potential market for fiber-rich products and ingredients and in recent years. There is a trend to find new sources of dietary fiber that can be used in the food industry. Resistant maltodextrin is a water soluble fiber and short chain polymer of glucose that are resistant to digestion in the human digestive system.

Method

As per the AOAC method for determination of total dietary fiber the estimation of low molecular weight resistant maltodextrin involves many tedious steps which make it lengthy & time consuming.

Results

Being colorless, tasteless and of low calorific value, resistant maltodextrin qualifies to be a perfect material to used for dietary fiber fortification purposes. Keeping in view the time of analysis, possibility of analytical errors in multiple processing steps & cost of analysis, a simple procedure for determination of resistant maltodextrin has been developed and validate using High performance liquid chromatograph with refractive index detector (HPLC-RID) in fortified fruit juices in 0range citrus Punch.

Conclusion

For the confirmation of newly developed analytical method several samples of juices were also analyzed. The method given specifically measures resistant maltodextrin.