The aim of this work was to investigate the microencapsulation efficiency (MEE) of different
grades of broken rice (RB) and breadfruit (BB)-based maltodextrin as a coating material,
using virgin coconut oil (VCO) as a model system. The VCO was generally found to be well
microencapsulated using BB, RB or commercial (COM) maltodextrin at a core/wall material
ratio of 1:3. In comparison to a different dextrose equivalent (DE) group, both RB and BB
maltodextrins with DE values of 10-14 showed higher MEE values (84.81-94.39%) than
maltodextrins with DE value of 15-19 (78.23-79.65%). Low DE value maltodextrins were
shown higher glass transition temperatures than high DE value maltodextrins under the same
moisture content. Both RB and BB maltodextrins were found to be compatible with COM
maltodextrin as shown in the microstructure appearance when viewed with a scanning electron
microscope (SEM).