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Recently produced low conversion starch products (maltodextrins) contain relatively low level of mono‐ and disaccharides such as glucose and maltose. A study on obtaining starch hydrolyzates containing significant amounts of glucose and maltose without fundamental change of their dextrose equivalent was conducted. The influence of glucogenic and maltogenic amylases (NOVO) on low conversion starch products was investigated by measurement of their sugar composition, viscosity, filterability, iodine absorbance value and turbidity. The results show different properties of novel starch hydrolyzates depending on the enzymes used.
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Lucyna Słomińska (1989) studied this question.
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