Food starch processing technology has been acquiring much importance in making value-added food products by appropriate transformation reaction of starch molecules. The present study has been conducted on enzymatic transformation ofstarch isolated from Sal DOC with commercial thermostable α-amylase enzyme to form dextrin. The enzymatic process was carried out at 85°C at pH 6.8 for the production of dextrin with α-amylase. The final product i.e. dextrin was 8.13% when measured with 0.05N iodine solution at 620nm
