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Jha S, Sarkhel S, Saha S, Sahoo B, Kumari A, Chatterjee K, Mazumder PM, Sarkhel G, Mohan A, Roy A. Expanded porous-starch matrix as an alternative to porous starch granule: Present status, challenges, and future prospects. Food Res Int 2024; 175:113771. [PMID: 38129003 DOI: 10.1016/j.foodres.2023.113771] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/08/2023] [Revised: 11/10/2023] [Accepted: 11/22/2023] [Indexed: 12/23/2023]
Abstract
Exposing the hydrated-soft-starch matrix of intact grain or reconstituted flour dough to a high-temperature-short-time (HTST) leads to rapid vapor generation that facilitates high-pressure build-up in its elastic matrix linked to large deformation and expansion. The expanded starch matrix at high temperatures dries up quickly by flash vaporization of water, which causes loss of its structural flexibility and imparts a porous and rigid structure of the expanded porous starch matrix (EPSM). EPSM, with abundant pores in its construction, offers adsorptive effectiveness, solubility, swelling ability, mechanical strength, and thermal stability. It can be a sustainable and easy-to-construct alternative to porous starch (PS) in food and pharmaceutical applications. This review is a comparative study of PS and EPSM on their preparation methods, structure, and physicochemical properties, finding compatibility and addressing challenges in recommending EPSM as an alternative to PS in adsorbing, dispersing, stabilizing, and delivering active ingredients in a controlled and efficient way.
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Affiliation(s)
- Shipra Jha
- Laboratory of Applied Food Chemistry, Microbiology and Process Engineering, Centre for Food Engineering and Technology, Department of Chemical Engineering, Birla Institute of Technology - Mesra, Ranchi 835215, India
| | - Shubhajit Sarkhel
- Laboratory of Applied Food Chemistry, Microbiology and Process Engineering, Centre for Food Engineering and Technology, Department of Chemical Engineering, Birla Institute of Technology - Mesra, Ranchi 835215, India
| | - Sreyajit Saha
- Laboratory of Applied Food Chemistry, Microbiology and Process Engineering, Centre for Food Engineering and Technology, Department of Chemical Engineering, Birla Institute of Technology - Mesra, Ranchi 835215, India
| | - Bijendra Sahoo
- Laboratory of Applied Food Chemistry, Microbiology and Process Engineering, Centre for Food Engineering and Technology, Department of Chemical Engineering, Birla Institute of Technology - Mesra, Ranchi 835215, India
| | - Ankanksha Kumari
- Laboratory of Applied Food Chemistry, Microbiology and Process Engineering, Centre for Food Engineering and Technology, Department of Chemical Engineering, Birla Institute of Technology - Mesra, Ranchi 835215, India
| | - Kaberi Chatterjee
- Department of Pharmaceutical Sciences and Technology, Birla Institute of Technology - Mesra, Ranchi 835215, India
| | - Papiya Mitra Mazumder
- Department of Pharmaceutical Sciences and Technology, Birla Institute of Technology - Mesra, Ranchi 835215, India
| | - Gautam Sarkhel
- Laboratory of Applied Food Chemistry, Microbiology and Process Engineering, Centre for Food Engineering and Technology, Department of Chemical Engineering, Birla Institute of Technology - Mesra, Ranchi 835215, India
| | - Anand Mohan
- Department of Food Science & Technology, University of Georgia, Athens, GA 30602, USA
| | - Anupam Roy
- Laboratory of Applied Food Chemistry, Microbiology and Process Engineering, Centre for Food Engineering and Technology, Department of Chemical Engineering, Birla Institute of Technology - Mesra, Ranchi 835215, India.
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Flours from popped grains: Physicochemical, thermal, rheological, and techno-functional properties. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108129] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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Garud SR, Lamdande AG, Tavanandi HA, Mohite NK, Nidoni U. Effect of physicochemical properties on popping characteristics of selected pearl millet varieties. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:7370-7378. [PMID: 35790006 DOI: 10.1002/jsfa.12104] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/17/2021] [Revised: 06/08/2022] [Accepted: 07/05/2022] [Indexed: 06/15/2023]
Abstract
BACKGROUND Pearl millet, commonly known as 'Bajra', is a nutrigrain, mostly used in pulverized form to make unleavened pancakes, dumplings, porridge, etc., in India. Popping, a traditional method of millet processing, is used in making ready-to-eat snacks. Pearl millet is underutilized in India. The present work aims to study the effect of the parameters of pearl millet such as variety, chemical composition, pericarp thickness, amylose content, and processing temperature on the volume expansion ratio and sensory properties of popped pearl millet. METHODOLOGY A conventional salt-popping technique was used at three different temperatures (220 °C, 240 °C, and 260 °C) for five pearl millet varieties (ABPC 4-3, AHB 1269, AHB 1666, AIMP 92901, and PPC-6). Parameters such as color, diameter, density, amylose content, pericarp thickness, and proximate composition were analyzed. Popping characteristics such as volume expansion ratio, popping yield, and sensory properties of popped grains were studied. RESULTS It was observed that pericarp thickness and amylose content were positively correlated with the popping qualities of grains. AIMP 92901 offered more desirable properties such as suitable moisture content (87.5 g kg-1 ), lowest equivalent diameter (2.07 mm), highest bulk density (0.84 g cm-3 ), true density (1.41 g cm-3 ), pericarp thickness (30.82 μm), and amylose content (19.75 g kg-1 ) than the other varieties that were studied. Hence, the highest popping yield (72.83%) and expansion ratio (6.15) was observed in the AIMP 92901 pearl millet variety at 260 °C. CONCLUSION Conventional salt popping at 260 °C yielded the best popping characteristics. Pearl millet variety AIMP-92 901 developed by VNMKV (Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani), Parbhani was found to have more desirable popping characteristics (in terms of all the parameters explained in results). © 2022 Society of Chemical Industry.
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Affiliation(s)
- Shyam Ramkrishna Garud
- Department of Agricultural Process Engineering, College of Agricultural Engineering & Technology, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani, India
| | - Archana Gopalrao Lamdande
- Department of Food Processing & Technology, College of Community Science, University of Agricultural Sciences, Dharwad, India
| | - Hrishikesh A Tavanandi
- Department of Food Engineering, CSIR-Central Food Technological Research Institute (CFTRI), Mysore, India
| | - Nilesh Kailas Mohite
- Department of Agricultural Process Engineering, College of Agricultural Engineering & Technology, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani, India
| | - Udaikumar Nidoni
- Department of Processing & Food Engineering, College of Agricultural Engineering, University of Agricultural Sciences, Raichur, India
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Cabrera-Ramírez AH, Morales-Sánchez E, Méndez-Montealvo G, Velazquez G, Rodríguez-García ME, Villamiel M, Gaytán-Martínez M. Structural changes in popped sorghum starch and their impact on the rheological behavior. Int J Biol Macromol 2021; 186:686-694. [PMID: 34237370 DOI: 10.1016/j.ijbiomac.2021.07.018] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2021] [Revised: 06/30/2021] [Accepted: 07/02/2021] [Indexed: 10/20/2022]
Abstract
Sorghum has been used to expand snacks such as pop sorghum. However, it is still unknown how the structural changes during the popping affect its rheological and functional properties. This study evaluated the structural changes of popped sorghum starch (PS) and their impact on rheological behavior. Moisture sorghum was adjusted to 11, 15, and 20% before popped. Morphology, X-ray pattern (XRP), infrared spectra (IR), thermal properties, and rheological behavior before and after popping were evaluated. Micrographs showed a honeycomb-like structure in PS. XRP showed partial damage to the orthorhombic crystals of the sorghum starch after PS, while the growth of crystalline lamellae was also generated (13.08 and 20.01°). IR showed structural damage as the signal at 1045 cm-1 disappeared in PS. The IM increased to gelatinization of the starch. The rheological behavior of PS displayed better thermal stability, with the lowest breakdown (25 ± 3.5 cP), setback (253 ± 11.3 cP), and final (1337 ± 5.7 cP) viscosity. The consistency coefficient k and flow behavior index n increase, meaning a loss of the pseudoplastic character. Viscoelastic properties increased in PS, suggesting the formation of cross-links and a stable matrix. Correlation analysis showed a strong relationship between structural changes and the rheological behavior of PS.
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Affiliation(s)
- A H Cabrera-Ramírez
- Instituto Politécnico Nacional, CICATA-IPN Unidad Querétaro, Cerro Blanco No. 141, Col. Colinas del Cimatario, Santiago de Querétaro, Querétaro C.P. 76090, Mexico
| | - E Morales-Sánchez
- Instituto Politécnico Nacional, CICATA-IPN Unidad Querétaro, Cerro Blanco No. 141, Col. Colinas del Cimatario, Santiago de Querétaro, Querétaro C.P. 76090, Mexico
| | - G Méndez-Montealvo
- Instituto Politécnico Nacional, CICATA-IPN Unidad Querétaro, Cerro Blanco No. 141, Col. Colinas del Cimatario, Santiago de Querétaro, Querétaro C.P. 76090, Mexico
| | - G Velazquez
- Instituto Politécnico Nacional, CICATA-IPN Unidad Querétaro, Cerro Blanco No. 141, Col. Colinas del Cimatario, Santiago de Querétaro, Querétaro C.P. 76090, Mexico
| | - M E Rodríguez-García
- Departamento de Nanotecnología, Centro de Física Aplicada y Tecnología Avanzada, Universidad Nacional Autónoma de México, Campus Juriquilla, Querétaro, Querétaro C.P. 76230, Mexico
| | - Mar Villamiel
- Grupo de Química y Funcionalidad de Carbohidratos y Derivados, Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC-UAM) CEI (CSIC+UAM), Nicolás Cabrera, 9, Campus de la Universidad Autónoma de Madrid, 28049 Madrid, Spain
| | - M Gaytán-Martínez
- Posgrado en Ciencia y Tecnología de los Alimentos, Research and Graduate Studies in Food Science, School of Chemistry, Universidad Autónoma de Querétaro, Centro Universitario, Santiago de Querétaro Qro C.P. 76010, Mexico.
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Lee N, Seo JM, Kim HS, Seo DH, Kim J, Choi H, Lee BH. Citric-acid treatment during rice processing increases the level of slowly digestible starch with a potential to regulate the post-prandial blood glucose level. J Cereal Sci 2019. [DOI: 10.1016/j.jcs.2019.102821] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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Evaluation of sensory, physicochemical properties and Consumer preference of black rice and their products. Journal of Food Science and Technology 2019; 56:1484-1494. [PMID: 30956328 DOI: 10.1007/s13197-019-03634-8] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 02/01/2019] [Accepted: 02/03/2019] [Indexed: 10/27/2022]
Abstract
This study was aimed to evaluate the physicochemical, textural, sensory and antioxidative attributes of various rice products such as boiled rice, beaten rice, popped rice, puffed rice and raw milled rice, prepared from the Indian black rice cultivars Chakha (CH), Kalobhat (KB), Mamihunger (MA) and Manipuri Black (MN). A popular white rice variety Swarna Sub-1 (SW) was considered as control. Significant differences in most of the physicochemical and cooking parameters of raw rice were observed across different cultivars. The head rice recovery, amylose content, elongation ratio (ER) and kernel length after cooking of MA were most satisfactory among the black rice cultivars and are found to be 50.67%, 17.6%, 1.87 and 10.10 mm respectively, while popped rice of MA recorded highest length (10.83 mm) and elongation ratio (ER; 2.01). MA showed the highest adhesiveness (11.18 mJ) in boiled rice but hardness (183.53 N) was medium in raw rice. Other textural quality varied differentially according to the various products and cultivars. The highest a* value was obtained from puffed rice of MA (6.61) but L value was highest in raw rice of MN. Popped and boiled rice of MA displayed higher DPPH-antioxidant activity (88.74% and 84.74% respectively) as compared to all other products. The raw rice of KB registered higher anthocyanin (57.23 mg/100 g) content while boiled rice of SW recorded the least (0.21 mg/100 g). A survey on the consumer preference of these products indicated that boiled rice was usually preferred in lunch and dinner by most of the consumers whiles other products in breakfast. With respect to most of the traits, MA showed the good potential for rice Industry as well as for breeding material.
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Mir SA, Bosco SJD, Shah MA, Mir MM, Sunooj KV. Process Optimization and Characterization of Popped Brown Rice. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2016. [DOI: 10.1080/10942912.2015.1105254] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Affiliation(s)
- Shabir Ahmad Mir
- Department of Food Science and Technology, Pondicherry University, Puducherry, India
| | | | - Manzoor Ahmad Shah
- Department of Food Science and Technology, Pondicherry University, Puducherry, India
| | - Mohammad Maqbool Mir
- Division of Fruit Science, Sher-e-Kashmir University of Agricultural Sciences and Technology of Kashmir, Jammu and Kashmir, India
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Dutta H, Mahanta CL, Singh V, Das BB, Rahman N. Physical, physicochemical and nutritional characteristics of Bhoja chaul, a traditional ready-to-eat dry heat parboiled rice product processed by an improvised soaking technique. Food Chem 2016; 191:152-62. [DOI: 10.1016/j.foodchem.2014.10.144] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2014] [Revised: 10/01/2014] [Accepted: 10/27/2014] [Indexed: 02/07/2023]
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Mir SA, Bosco SJD, Shah MA, Mir MM. Effect of puffing on physical and antioxidant properties of brown rice. Food Chem 2014; 191:139-46. [PMID: 26258713 DOI: 10.1016/j.foodchem.2014.11.025] [Citation(s) in RCA: 62] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/12/2014] [Revised: 10/23/2014] [Accepted: 11/03/2014] [Indexed: 10/24/2022]
Abstract
The objective of this study was to investigate the effect of puffing process on the physical, antioxidant properties and mineral composition of brown rice. Bulk density significantly varied (P<0.05) among the puffing stages and was lowest in expanded rice. From Hunter colour analysis, the lowest L(∗) value and highest a(∗) and b(∗) values were observed for parboiled rice (P<0.05). A-type of diffraction pattern, observed in raw rice was altered by puffing process and led to the formation of B- and V-type patterns. Raman spectrum showed the intense peaks in raw rice and the intensity of those peaks was decreased during the puffing process. Scanning electron microscopy revealed a highly porous structure of expanded rice kernel. Significant decrease in the antioxidant properties was observed upon puffing process as compared to raw rice samples. Hence the present study demonstrates that the puffing process leads to the significant changes in the properties of brown rice.
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Affiliation(s)
- Shabir Ahmad Mir
- Department of Food Science and Technology, Pondicherry University, Puducherry 605014, India.
| | | | - Manzoor Ahmad Shah
- Department of Food Science and Technology, Pondicherry University, Puducherry 605014, India
| | - Mohammad Maqbool Mir
- Division of Fruit Science, Sher-e-Kashmir University of Agricultural Sciences and Technology of Kashmir, Jammu and Kashmir 190025, India
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Dharmaraj U, Ravi R, Malleshi N. Physicochemical and Textural Characteristics of Expanded Finger Millet. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2012. [DOI: 10.1080/10942912.2010.487626] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Lai HM, Cheng HH. Properties of pregelatinized rice flour made by hot air or gum puffing. Int J Food Sci Technol 2004. [DOI: 10.1046/j.0950-5423.2003.00761.x] [Citation(s) in RCA: 60] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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Suhasini AW, Malleshi NG. Studies on preparation, popping and functional properties of bulgur wheat. ACTA ACUST UNITED AC 1994. [DOI: 10.1002/food.19940380605] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
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