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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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Zhou S, Yuan T, Chen J, Ye F, Zhao G. Mung Bean Starch and Mung Bean Starch Sheet Jelly: NaCl-Based Characteristics Variation. Foods 2023; 12:4469. [PMID: 38137275 PMCID: PMC10742820 DOI: 10.3390/foods12244469] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2023] [Revised: 12/09/2023] [Accepted: 12/12/2023] [Indexed: 12/24/2023] Open
Abstract
Empirical evidence indicates that NaCl can improve the quality of mung bean starch sheet jelly (MBSS) when properly incorporated. In this study, by comparison with a sample without NaCl, the influences of NaCl (1.5-8%, w/w) on the physicochemical and structural properties of mung bean starch (MBS) and the quality of MBSS were investigated. MBS with added NaCl had greater gelatinization temperature and pasting parameters but lower gelatinization enthalpy than native MBS. With the addition of NaCl, the drying rate of MBSS first accelerated and then declined in the oven-drying process. The addition of NaCl improved the cooking properties of MBSS but decreased the hardness of cooked MBSS. Rheological results implied that the linear viscoelastic region of cooked MBSS decreased with the NaCl addition, and the storage modulus and tan δ were more frequency-dependent than the loss modulus of cooked MBSS. The addition of NaCl gradually increased the toughness of dried MBSS and the overall acceptability of cooked MBSS. Furthermore, NaCl decreased the structure order degree of starch in MBSS. Correlation analysis demonstrated that the quality of MBSS had a significant correlation with the molecular and lamellar order of starch. Overall, NaCl could improve the quality of MBSS by regulating the thermal, gelatinizing, and structural properties of MBS.
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Affiliation(s)
- Shulan Zhou
- College of Food Science, Southwest University, Chongqing 400715, China; (S.Z.); (T.Y.); (J.C.); (G.Z.)
| | - Tiantian Yuan
- College of Food Science, Southwest University, Chongqing 400715, China; (S.Z.); (T.Y.); (J.C.); (G.Z.)
| | - Jia Chen
- College of Food Science, Southwest University, Chongqing 400715, China; (S.Z.); (T.Y.); (J.C.); (G.Z.)
| | - Fayin Ye
- College of Food Science, Southwest University, Chongqing 400715, China; (S.Z.); (T.Y.); (J.C.); (G.Z.)
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, China
| | - Guohua Zhao
- College of Food Science, Southwest University, Chongqing 400715, China; (S.Z.); (T.Y.); (J.C.); (G.Z.)
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, China
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Jin W, Zhang Z, Zhao S, Liu J, Gao R, Jiang P. Characterization of volatile organic compounds of different pigmented rice after puffing based on gas chromatography-ion migration spectrometry and chemometrics. Food Res Int 2023; 169:112879. [PMID: 37254327 DOI: 10.1016/j.foodres.2023.112879] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2023] [Revised: 04/19/2023] [Accepted: 04/21/2023] [Indexed: 06/01/2023]
Abstract
The distinctness in volatile profiles of pigmented rice with various colors (black, green, purple, red, and yellow) after puffing were assayed through gas chromatography-ion migration spectrometry (GC-IMS) to explore their odor characteristics. Fifty-two volatile components were found in those puffed rice, including 27 kinds of aldehydes (accounting for 59.69-64.37 %), 9 ketones (25.55-29.73 %), 5 alcohols (2.45-5.29 %), 4 pyrazines (1.38-2.36 %), 3 ethers (0.81-1.27 %), 2 furans (0.95-1.39 %), 1 pyridine (1.0-1,16 %), and 1 pyrrole (0.59-0.71 %). Aldehydes and ketones were the two chief volatiles in different pigmented puffed rice. These identified volatile flavor components in various pigmented puffed rice obtained by GC-IMS might be well differentiated by principal component and cluster interpretation. Meanwhile, a stable prediction model was fitted via orthogonal partial least squares-discriminant analysis, and 19 differentially volatile components were screened out based on variable importance projection (VIP) above 1. These findings could add certain information for understanding the flavor profiles of pigmented puffed rice and related products.
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Affiliation(s)
- Wengang Jin
- National Key Laboratory of Biological Resource and Ecological Protection Jointly Built by the Province and Ministry, School of Bioscience and Technology, Shaanxi University of Technology, Hanzhong 723001, China; Bioresources Main Laboratory of Shaanxi Province, Hanzhong 723001, China; Collaborative Innovation Center of Bio-Resource in Qin-Ba Mountain Area, Hanzhong 723001, China.
| | - Zihan Zhang
- National Key Laboratory of Biological Resource and Ecological Protection Jointly Built by the Province and Ministry, School of Bioscience and Technology, Shaanxi University of Technology, Hanzhong 723001, China; Bioresources Main Laboratory of Shaanxi Province, Hanzhong 723001, China
| | - Shibo Zhao
- National Key Laboratory of Biological Resource and Ecological Protection Jointly Built by the Province and Ministry, School of Bioscience and Technology, Shaanxi University of Technology, Hanzhong 723001, China; Bioresources Main Laboratory of Shaanxi Province, Hanzhong 723001, China
| | - Junxia Liu
- National Key Laboratory of Biological Resource and Ecological Protection Jointly Built by the Province and Ministry, School of Bioscience and Technology, Shaanxi University of Technology, Hanzhong 723001, China; Bioresources Main Laboratory of Shaanxi Province, Hanzhong 723001, China
| | - Ruichang Gao
- National Key Laboratory of Biological Resource and Ecological Protection Jointly Built by the Province and Ministry, School of Bioscience and Technology, Shaanxi University of Technology, Hanzhong 723001, China; College of Food and Biological Technology, Jiangsu University, Zhenjiang 212013, China.
| | - Pengfei Jiang
- School of Food Science and Technology, Dalian Polytechnic University, Liaoning 116034, China.
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Lin J, Li C. Influence of instant rice characteristics and processing conditions on starch digestibility-A review. J Food Sci 2023. [PMID: 37326341 DOI: 10.1111/1750-3841.16627] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/11/2022] [Revised: 05/02/2023] [Accepted: 05/15/2023] [Indexed: 06/17/2023]
Abstract
Instant rice is increasingly popular around the world due to its convenience, but it commonly has a high glycemic index, and a frequent consumption might contribute to the occurrence of many chronic diseases. In this review, the main factors determining starch digestibility of instant rice were comprehensively evaluated, aiming to help the rice industry develop instant rice with slow starch digestibility. Starch digestibility in instant rice can be reduced by manipulating its intrinsic and extrinsic nutrients. Processing conditions, including pre-gelatinization, storage, and reheating are also important for the starch digestibility of instant rice. Individual differences in terms of glycemic response to the same carbohydrate-based diet should be considered when knowledge is transformed from in vitro method to human conditions. This review contains important information that has the potential to reduce the starch digestibility of instant rice and improve public health.
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Affiliation(s)
- Jiakang Lin
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai, China
| | - Cheng Li
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai, China
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Lata S, Swarnakar AK, Kumar A, Das SK. Effects of mode of heat transfer on puffing quality of rice grain: A modeling and simulation analysis. J FOOD PROCESS ENG 2023. [DOI: 10.1111/jfpe.14323] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/30/2023]
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6
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Kaur R, Kumar A, Kumar V, Kumar S, Kumar Saini R, Nayi P, Gehlot R. Recent advancements and applications of explosion puffing. Food Chem 2023; 403:134452. [DOI: 10.1016/j.foodchem.2022.134452] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2022] [Revised: 09/20/2022] [Accepted: 09/26/2022] [Indexed: 12/01/2022]
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Sahoo B, Kumari A, Sarkhel S, Jha S, Mukherjee A, Jain M, Mohan A, Roy A. Rice Starch Phase Transition and Detection During Resistant Starch Formation. FOOD REVIEWS INTERNATIONAL 2023. [DOI: 10.1080/87559129.2022.2163498] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
Affiliation(s)
- Bijendra Sahoo
- Laboratory of Applied Food Chemistry, Microbiology and Process Engineering, Department of Chemical Engineering, Birla Institute of Technology, Mesra, Ranchi, Jharkhand, India
| | - Ankanksha Kumari
- Laboratory of Applied Food Chemistry, Microbiology and Process Engineering, Department of Chemical Engineering, Birla Institute of Technology, Mesra, Ranchi, Jharkhand, India
| | - Shubhajit Sarkhel
- Laboratory of Applied Food Chemistry, Microbiology and Process Engineering, Department of Chemical Engineering, Birla Institute of Technology, Mesra, Ranchi, Jharkhand, India
| | - Shipra Jha
- Laboratory of Applied Food Chemistry, Microbiology and Process Engineering, Department of Chemical Engineering, Birla Institute of Technology, Mesra, Ranchi, Jharkhand, India
| | - Arunima Mukherjee
- Laboratory of Applied Food Chemistry, Microbiology and Process Engineering, Department of Chemical Engineering, Birla Institute of Technology, Mesra, Ranchi, Jharkhand, India
| | - Mahima Jain
- Department of Food Science & Technology, University of Georgia, Georgia, USA
| | - Anand Mohan
- Department of Food Science & Technology, University of Georgia, Georgia, USA
| | - Anupam Roy
- Laboratory of Applied Food Chemistry, Microbiology and Process Engineering, Department of Chemical Engineering, Birla Institute of Technology, Mesra, Ranchi, Jharkhand, India
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Impact of fortificants on the powder properties of a gluten-free porous starch matrix of puffed rice flour. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114432] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
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9
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Sahoo B, Roy A. Structure–function relationship of resistant starch formation: Enhancement technologies and need for more viable alternatives for whole rice grains. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14214] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Affiliation(s)
- Bijendra Sahoo
- Laboratory of Applied Food Chemistry, Microbiology and Process Engineering, Department of Chemical Engineering Birla Institute of Technology Ranchi Jharkhand India
| | - Anupam Roy
- Laboratory of Applied Food Chemistry, Microbiology and Process Engineering, Department of Chemical Engineering Birla Institute of Technology Ranchi Jharkhand India
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Tabtiang S, Yodrux A, Nimmol C, Prachayawarakorn S, Soponronnarit S. Effects of variety and ripening level on chemical composition, microstructure change, and qualities of crisp bananas. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16366] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Surapit Tabtiang
- Department of Social and Applied Science College of Industrial Technology, King Mongkut’s University of Technology North Bangkok Bangkok Thailand
| | - Aswin Yodrux
- Department of Material Handling and Logistic Engineering, Faculty of Engineering King Mongkut’s University of Technology North Bangkok Bangkok Thailand
| | - Chatchai Nimmol
- Department of Material Handling and Logistic Engineering, Faculty of Engineering King Mongkut’s University of Technology North Bangkok Bangkok Thailand
| | | | - Somchart Soponronnarit
- Energy Technology Division, School of Energy Environment and Materials, King Mongkut’s University of Technology Thonburi Bangkok Thailand
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11
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He Y, Ye F, Li S, Wang D, Chen J, Zhao G. Effect of Sand-Frying-Triggered Puffing on the Multi-Scale Structure and Physicochemical Properties of Cassava Starch in Dry Gel. Biomolecules 2021; 11:biom11121872. [PMID: 34944515 PMCID: PMC8699278 DOI: 10.3390/biom11121872] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/10/2021] [Revised: 12/11/2021] [Accepted: 12/12/2021] [Indexed: 11/16/2022] Open
Abstract
This study revealed the underlying mechanisms involved in the puffing process of dried cassava starch gel by exploring the development of the puffed structure of gel upon sand-frying, chiefly focused on the changes in the multi-scale structure and the physicochemical properties of starch. The results suggested that the sand-frying-induced puffing proceeded very fast, completed in about twenty seconds, which could be described as a two-phase pattern including the warming up (0~6 s) and puffing (7~18 s) stages. In the first stage, no significant changes occurred to the structure or appearance of the starch gel. In the second stage, the cells in the gel network structure were expanded until burst, which brought about a decrease in moisture content, bulk density, and hardness, as well as the increase in porosity and crispness when the surface temperature of gel reached glass transition temperature of 125.28 °C. Upon sand-frying puffing, the crystalline melting and molecular degradation of starch happened simultaneously, of which the latter mainly occurred in the first stage. Along with the increase of puffing time, the thermal stability, peak viscosity, and final viscosity of starch gradually decreased, while the water solubility index increased. Knowing the underlying mechanisms of this process might help manufacturers produce a better quality of starch-based puffed products.
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Affiliation(s)
- Yonglin He
- College of Food Science, Southwest University, Chongqing 400715, China; (Y.H.); (F.Y.); (S.L.); (D.W.); (J.C.)
| | - Fayin Ye
- College of Food Science, Southwest University, Chongqing 400715, China; (Y.H.); (F.Y.); (S.L.); (D.W.); (J.C.)
| | - Sheng Li
- College of Food Science, Southwest University, Chongqing 400715, China; (Y.H.); (F.Y.); (S.L.); (D.W.); (J.C.)
| | - Damao Wang
- College of Food Science, Southwest University, Chongqing 400715, China; (Y.H.); (F.Y.); (S.L.); (D.W.); (J.C.)
| | - Jia Chen
- College of Food Science, Southwest University, Chongqing 400715, China; (Y.H.); (F.Y.); (S.L.); (D.W.); (J.C.)
| | - Guohua Zhao
- College of Food Science, Southwest University, Chongqing 400715, China; (Y.H.); (F.Y.); (S.L.); (D.W.); (J.C.)
- Chongqing Engineering Research Center for Sweet Potato, Chongqing 400715, China
- Correspondence: ; Tel.: +86-23-6825-2118
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Tabtiang S, Umroong P, Soponronnarit S. Comparative study of the effects of thermal blanching pretreatments and puffing temperature levels on the microstructure and qualities of crisp banana slices. J FOOD PROCESS ENG 2021. [DOI: 10.1111/jfpe.13931] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Surapit Tabtiang
- Department of Social and Applied Science, College of Industrial Technology King Mongkut's University of Technology North Bangkok Bangkok Thailand
| | - Patcharee Umroong
- Scientific Equipment and Research Division, Kasetsart University Research and Development Institute Kasetsart University Bangkok Thailand
| | - Somchart Soponronnarit
- Energy Technology Division, School of Energy Environment and Materials King Mongkut's University of Technology Thonburi Bangkok Thailand
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