1
|
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.
Collapse
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.
| |
Collapse
|
2
|
Sruthi NU, Rao PS, Bennett SJ, Bhattarai RR. Formulation of a Synergistic Enzyme Cocktail for Controlled Degradation of Sorghum Grain Pericarp. Foods 2023; 12:foods12020306. [PMID: 36673398 PMCID: PMC9857962 DOI: 10.3390/foods12020306] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/16/2022] [Revised: 01/05/2023] [Accepted: 01/05/2023] [Indexed: 01/11/2023] Open
Abstract
Sorghum is one of the major grains produced worldwide for food and fodder, owing to its nutritional profile advantages. However, the utilisation of whole grain sorghum as an ingredient in conventional food formulations is limited due to its poor digestibility, which requires the removal of the outer fibrous layers. Grain breakage and loss of essential nutrients also disadvantage traditional milling practices. Using carbohydrate degrading enzymes to hydrolyse the grain pericarp is a novel approach to biopolishing, where selective degradation of the pericarp layers occurs without adversely affecting the nutrient profile. A collective synergism of enzymes has been proven to cause effective hydrolysis compared to individual enzymes due to the complex presence of non-starch polysaccharides in the grain's outer layers, which comprise a variety of sugars that show specific degradation with respect to each enzyme. The present study aimed to formulate such an enzyme cocktail with xylanase, cellulase, and pectinase in different proportions for hydrolysing sorghum grain pericarp by determining the yield of specific sugars in the pericarp extract after a certain period of incubation. The results showed that the xylanase enzyme has a major effect on the grain bran composition compared to cellulase and pectinase; however, a synergistic mixture yielded more hydrolysed sugars and anti-nutrients in the extract compared to each of the enzymes individually. The results were confirmed by morphological and crystallinity studies of the soaked grain. Compared to conventional water-soaked samples, grains soaked in a cocktail with 66.7% xylanase, 16.7% cellulase, and 16.7% pectinase had visibly thinner and more degraded fibre layers.
Collapse
Affiliation(s)
- N. U. Sruthi
- School of Molecular and Life Sciences, Faculty of Science and Engineering, Curtin University, Bentley 6102, Australia
- Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur 721302, India
| | - Pavuluri Srinivasa Rao
- Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur 721302, India
| | - Sarita Jane Bennett
- School of Molecular and Life Sciences, Faculty of Science and Engineering, Curtin University, Bentley 6102, Australia
| | - Rewati Raman Bhattarai
- School of Molecular and Life Sciences, Faculty of Science and Engineering, Curtin University, Bentley 6102, Australia
- Correspondence:
| |
Collapse
|
3
|
Vázquez-Sosa GG, Cabrera-Ramírez AH, Reyes-Vega ML, Morales-Sánchez E, Gaytán-Martínez M, Vega-Vázquez LB. Alternative technologies for the production of popped sorghum: a comparative study. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2023; 60:103-113. [PMID: 36618062 PMCID: PMC9813334 DOI: 10.1007/s13197-022-05592-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 07/07/2022] [Accepted: 07/19/2022] [Indexed: 01/11/2023]
Abstract
Sorghum is the fifth most harvested crop worldwide, being the popped sorghum as one of the most common snacks in India and some Asian regions. Therefore, this study evaluated how the processing method influences the microstructure, volumetric and textural properties of popped sorghum microstructure, volumetric and textural properties. White sorghum "Paloma" variety (11% moisture) was assessed, which was popped using three processing methods: microwave, pan-frying, and hot salt-frying using three temperature levels. Volumetric and yield characteristics were evaluated for the popped kernels, as their microstructure and texture profile. The popped sorghum obtained through the hot salt-frying method had a microstructure composed of polygonal cells. Also, it showed the best volumetric characteristics (volume), good expansion index, and high process yield. Finally, the hot salt-frying method showed better textural features associated with the attributes of a satisfactory product for consumers.
Collapse
Affiliation(s)
- Gloria G. Vázquez-Sosa
- Posgrado en Ingeniería de Calidad Y Productividad, Universidad Autónoma de Querétaro, Cerro de Las Campanas S/N Col. Las Campanas, Santiago de Querétaro, Querétaro México
| | - Angel H. Cabrera-Ramírez
- Instituto Politécnico Nacional, CICATA-IPN Unidad Querétaro, Cerro Blanco No. 141, Col. Colinas del Cimatario, C.P. 76090 Santiago de Querétaro, Querétaro México
| | - María L. Reyes-Vega
- Posgrado en Ciencia y Tecnología de los Alimentos, Research and Graduate Studies in Food Science, School of Chemistry, Universidad Autónoma de Querétaro, Centro Universitario, C.P. 76010 Santiago de Querétaro, Querétaro México
| | - Eduardo Morales-Sánchez
- Instituto Politécnico Nacional, CICATA-IPN Unidad Querétaro, Cerro Blanco No. 141, Col. Colinas del Cimatario, C.P. 76090 Santiago de Querétaro, Querétaro México
| | - Marcela 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, C.P. 76010 Santiago de Querétaro, Querétaro México
| | - Lucia B. Vega-Vázquez
- Posgrado en Ciencia y Tecnología de los Alimentos, Research and Graduate Studies in Food Science, School of Chemistry, Universidad Autónoma de Querétaro, Centro Universitario, C.P. 76010 Santiago de Querétaro, Querétaro México
| |
Collapse
|
4
|
Genetic analysis of semolina recovery and associated traits- A step towards breeding for specific end uses in sorghum (Sorghum bicolor (L.) Moench. J Cereal Sci 2021. [DOI: 10.1016/j.jcs.2021.103226] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
|
5
|
Tavanandi HA, Das AK, Venkateshmurthy K, Raghavarao KSMS. Design and development of a machine for continuous popping and puffing of grains. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2021; 58:1703-1714. [PMID: 33897009 PMCID: PMC8021677 DOI: 10.1007/s13197-020-04680-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 05/31/2020] [Accepted: 07/31/2020] [Indexed: 10/23/2022]
Abstract
Popping/puffing have been traditionally practiced for enhancing storage life, improving organoleptic properties and ease of incorporation in ready-to-eat-foods. Currently, batch type sand and electric popping/puffing machines involving conduction mode of heat transfer are employed. The major drawbacks of these methods are high-energy consumption, scorching of grains, non-uniform product quality, contamination (by sand/ash) and problems in scale-up. Since fluidization is known to increase heat and mass transfer, a continuous fluidized popping/puffing machine (capacity 10-20 kg/h) involving convective mode of heat transfer is designed/developed. Hot-flue gas generating from burning of LPG was used as the eco-friendly fuel. Process parameters such as expansion ratio, fluidization velocity, terminal velocity, carry over velocity, bulk density and voidage were estimated for un-popped and popped/puffed rice, maize, jowar (sorghum) and paddy. Fluidization and carry over velocities for these grains were in the range of 4.18-5.78 m/s and 2.15-6.18 m/s, respectively. Based on the terminal velocity of the grains and volumetric air flow rate of the blower, fluidization chamber diameter was arrived. Chamber diameter of 0.15 m was found to be sufficient to generate required air velocity of 6.89 m/s which met the fluidization and carry over velocities of popped/puffed grains. The designed fluidization chamber was analyzed for heat and mass transfer during popping/puffing. Convective heat and mass transfer coefficients were estimated to be in the range of 103-187 W/m2 °C and 0.124-0.162 m/s, respectively. Theoretical values for total heat and mass transfer were similar to the experimental values.
Collapse
Affiliation(s)
- Hrishikesh A. Tavanandi
- Department of Food Engineering, CSIR-Central Food Technological Research Institute, Mysore, 570 020 India
| | - Amit K. Das
- Department of Food Engineering, CSIR-Central Food Technological Research Institute, Mysore, 570 020 India
| | - K. Venkateshmurthy
- Traditional Food and Sensory Science, CSIR-Central Food Technological Research Institute, Mysore, 570 020 India
| | - K. S. M. S. Raghavarao
- Department of Food Engineering, CSIR-Central Food Technological Research Institute, Mysore, 570 020 India
| |
Collapse
|