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Nithya A, Vishwakarma S, Dalbhagat CG, Mishra HN. Apparent amylose content positively influences the quality of extruded fortified rice kernels. Carbohydr Polym 2024; 338:122213. [PMID: 38763715 DOI: 10.1016/j.carbpol.2024.122213] [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: 03/20/2024] [Revised: 04/17/2024] [Accepted: 04/26/2024] [Indexed: 05/21/2024]
Abstract
The present research studies the impact of apparent amylose content (AAC) on the quality of fortified rice kernels (FRK), a health food designed to combat iron deficiency anemia by fortifying with iron, folic acid, and vitamin B12. Five FRK formulations with varying AAC (0.46-23.89 %) were prepared, and AAC influence on the extruder-system parameter and physicochemical, cooking, and textural properties of FRK was investigated. The torque, die-pressure, length, redness, and cooking time increased with an increase in AAC and were in the range of 12.55-22.81 Nm, 58.31-88.96 bar, 4.58-5.09 mm, 0.35-1.15, and 6.1-11.2 min, respectively. The other parameters, such as the breadth, whiteness index, and cooking loss decreased with an increase in AAC. Except for cohesiveness, all other textural properties of cooked FRK increased with an increase in AAC. These correlations of the FRK properties with AAC were confirmed through multivariate analysis. SEM, XRD, FTIR, and rheology supported the observed AAC trends in FRK properties. SEM showed a reduction in pores and cracks with an increase in AAC. The XRD and FTIR showed an increase in crystallinity with an increase in AAC due to better gelatinization leading to rapid retrogradation. This leads to better physical, cooking, and textural properties of FRK.
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Affiliation(s)
- A Nithya
- Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur, West Bengal 721302, India.
| | - Siddharth Vishwakarma
- Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur, West Bengal 721302, India
| | - Chandrakant Genu Dalbhagat
- Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur, West Bengal 721302, India; Department of Food Process Engineering, National Institute of Technology Rourkela, Rourkela, Odisha 769008, India
| | - Hari Niwas Mishra
- Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur, West Bengal 721302, India
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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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Glass Transition in Rice Pasta as Observed by Combined Neutron Scattering and Time-Domain NMR. Polymers (Basel) 2021; 13:polym13152426. [PMID: 34372027 PMCID: PMC8347043 DOI: 10.3390/polym13152426] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/21/2021] [Revised: 07/16/2021] [Accepted: 07/20/2021] [Indexed: 12/18/2022] Open
Abstract
Experimental protocols aiming at the characterisation of glass transition often suffer from ambiguity. The ambition of the present study is to describe the glass transition in a complex, micro heterogeneous system, the dry rice pasta, in a most unambiguous manner, minimising the influence of technique-specific bias. To this end, we apply an unprecedented combination of experimental techniques. Apart from the usually used NMR and DSC, we employ, in a concurrent manner, neutron transmission, diffraction, and Compton scattering. This enables us to investigate the glass transition over a range of spatio-temporal scales that stretches over seven orders of magnitude. The results obtained by neutron diffraction and DSC reveal that dry rice pasta is almost entirely amorphous. Moreover, the glass transition is evidenced by neutron transmission and diffraction data and manifested as a significant decrease of the average sample number density in the temperature range between 40 and 60 °C. At the microscopic level, our NMR, neutron transmission and Compton scattering results provide evidence of changes in the secondary structure of the starch within the dry rice pasta accompanying the glass transition, whereby the long-range order provided by the polymer structure within the starch present in the dry rice pasta is partially lost.
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Mounir S, Téllez-Pérez C, Sunooj KV, Allaf K. Texture and color characteristics of swell-dried ready-to-eat Zaghloul date snacks: Effect of operative parameters of instant controlled pressure drop process. J Texture Stud 2019; 51:276-289. [PMID: 31292962 DOI: 10.1111/jtxs.12468] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2019] [Revised: 06/10/2019] [Accepted: 06/18/2019] [Indexed: 11/28/2022]
Abstract
In this work, development of ready-to-eat snacks from Zaghloul date using swell-drying process was studied. Pre-dried Zaghloul date samples having 12% water content on dry basis were textured by instant controlled pressure drop technique (DIC) at different operative parameters, saturated steam pressure (p) and processing time (t), ranged from 0.2 to 0.6 MPa and from 9 to 35 s, respectively. The effect of these operative parameters on texture, color, and sensory characteristics of swell-dried (SD) Zaghloul date snacks were determined and optimized through the response surface methodology. Textural (expansion ratio, hardness, springiness, cohesiveness, and chewiness) and color (L*, a*, b*, C*, and ΔE*) characteristics were significantly affected by the operative parameters of DIC. The optimized textural characteristics was identified for SD Zaghloul date at p = 0.6 MPa and t = 22 s with slight yellowness, while the best color properties were observed for texturing conditions of p = 0.2 MPa and t = 22 s. The expansion ratio εr was then 46% higher and the hardness was 262% lower for SD than airflow-dried date. Instrumental analysis such as texture profile analysis and Hunter's Lab color analyzer could be used to describe the texture and color changes occurred during food drying. Beside these analyses, the expansion ratio could be used to describe the texture as well. Swell-drying process, an alternative drying process, is defined as DIC-assisted hot air drying. The thermo-mechanical effects of DIC are mainly induced by the abrupt pressure drop toward a vacuum after short-time treatment (9-35 s) by saturated steam pressure (0.2 up to 0.6 MPa). The abrupt pressure drop rate induces an autovaporization of product's water immediately decreasing the product's temperature allowing it to cross the glass transition Tg border. The impact of DIC operative parameters on Zaghloul date could be observed through the expansion ratio, and the textural characteristics (hardness HA, springiness SP, cohesiveness CO, and chewiness CH).
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Affiliation(s)
- Sabah Mounir
- Food Science Department, Faculty of Agriculture, Zagazig University, Zagazig, Egypt.,University of La Rochelle, Laboratory of Engineering Science for Environment LaSIEUMR7356 CNRS, La Rochelle, France
| | - Carmen Téllez-Pérez
- University of La Rochelle, Laboratory of Engineering Science for Environment LaSIEUMR7356 CNRS, La Rochelle, France.,Instituto Tecnológico y de Estudios Superiores de Monterrey. Campus Querétaro. Cátedra de Biotecnología Agroalimentaria, Querétaro, Mexico
| | - Kappat V Sunooj
- Department of Food Science and Technology, Pondicherry University, Pondicherry, India
| | - Karim Allaf
- University of La Rochelle, Laboratory of Engineering Science for Environment LaSIEUMR7356 CNRS, La Rochelle, France
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Kaderides K, Goula AM. Development and characterization of a new encapsulating agent from orange juice by-products. Food Res Int 2017; 100:612-622. [DOI: 10.1016/j.foodres.2017.07.057] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/12/2017] [Revised: 07/24/2017] [Accepted: 07/26/2017] [Indexed: 10/19/2022]
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6
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Jiamjariyatam R. Development of ready-to-eat rice starch-based puffed products by coupling freeze-drying and microwave. Int J Food Sci Technol 2015. [DOI: 10.1111/ijfs.12989] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Rossaporn Jiamjariyatam
- Department of Home Economics; Faculty of Science; Srinakharinwirot University; 114 Sukhumvit 23 Bangkok 10110 Thailand
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Fundamental modeling, functional attributes, porosity, cohesivity index (Hausner ratio) and compressibility of expanded-granule powder of Egyptian Ras pure cheese. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2015.05.032] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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Chanvrier H, Nordström Pillin C, Vandeputte G, Haiduc A, Leloup V, Gumy JC. Impact of extrusion parameters on the properties of rice products: A physicochemical and X-ray tomography study. FOOD STRUCTURE-NETHERLANDS 2015. [DOI: 10.1016/j.foostr.2015.06.004] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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BURGOS VE, ARMADA M. Characterization and nutritional value of precooked products of kiwicha grains (Amaranthus caudatus). FOOD SCIENCE AND TECHNOLOGY 2015. [DOI: 10.1590/1678-457x.6767] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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10
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Effects of amylose content, cooling rate and aging time on properties and characteristics of rice starch gels and puffed products. J Cereal Sci 2015. [DOI: 10.1016/j.jcs.2014.10.001] [Citation(s) in RCA: 33] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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Farroni AE, del Pilar Buera M. Cornflake Production Process: State Diagram and Water Mobility Characteristics. FOOD BIOPROCESS TECH 2014. [DOI: 10.1007/s11947-014-1270-5] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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12
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Effect of extrusion conditions on the structural properties of corn extrudates enriched with dehydrated vegetables. Food Res Int 2013. [DOI: 10.1016/j.foodres.2013.03.043] [Citation(s) in RCA: 61] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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Cova A, Müller AJ, Laredo E, Sandoval AJ. Effect of two different lipid sources on glass transition temperatures and tensile properties of corn semolina. J FOOD ENG 2012. [DOI: 10.1016/j.jfoodeng.2012.05.040] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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15
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Wilczyński K, Lewandowski A, Wilczyński KJ. Experimental study for starve-fed single screw extrusion of thermoplastics. POLYM ENG SCI 2012. [DOI: 10.1002/pen.23076] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
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Madrigal L, Sandoval AJ, Müller AJ. Effects of corn oil on glass transition temperatures of cassava starch. Carbohydr Polym 2011. [DOI: 10.1016/j.carbpol.2011.04.013] [Citation(s) in RCA: 36] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Glass transition temperatures of a ready to eat breakfast cereal formulation and its main components determined by DSC and DMTA. Carbohydr Polym 2009. [DOI: 10.1016/j.carbpol.2008.11.019] [Citation(s) in RCA: 32] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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19
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Effect of puffing on ultrastructure and physical characteristics of cereal grains and flours. J Cereal Sci 2006. [DOI: 10.1016/j.jcs.2005.06.007] [Citation(s) in RCA: 109] [Impact Index Per Article: 6.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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