Due to its low functional properties, natural starch has limited industrial application, and to increase its use, physical, chemical, or enzymatic changes must be made in the starch molecule so that it can then be used in various fields of food and pharmaceutical industries. One of the products resulting from starch changes is maltodextrin.
Since natural starch has low functional properties, its use in industry is limited. In order to increase its use, physical, chemical, or enzymatic changes should be made in the starch molecule and the range of products with special characteristics should be increased; Products that then cover a wide range of applications in different fields of food and pharmaceutical industries (Rocha et al., 2005.). An easy and fast way to obtain carbohydrates with specific functional properties is the hydrolysis of starch.