Corn morphlour hydrogel to xerogel formation and its oleomorphic shape-shifting

Manoharan

J Food Process Engineering

et al. 2021

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This study was aimed to examine the assessment of temperature and concentration on tapioca hydrogel into xerogel formation during sessile drop drying. The processing conditions during gelatinization of tapioca flour had an impact on xerogel characteristics. Various concentrations (5, 7.5, and 10% [wt/vol]) of tapioca flour dispersion were heated at a temperature of 50, 55, 60, 65, 70, 75, 80, 85, 90, 95, and 100°C for developing tapioca xerogel. Pasting parameters and least gelation concentration were investigated to confirm tapioca flour concentration. Contact angle, swelling power, solubility, surface tension, and transmittance were found to test the impact of tapioca hydrogel temperature. Rise in density, swelling power, solubility is due to the good starch‐water binding. The reduction in light transmittance specifies birefringence and crystallinity loss because of disruption of granular structure. Increase in surface tension and contact angle indicates higher gelation of starch. It was concluded that 5% (wt/vol) tapioca flour dispersion gelatinized at 65°C exhibited improved integrity with no deformation and cracks in the xerogel structure. Practical Applications Flat packed ready‐to‐cook products with the addition of flavor/seasonings could be utilized as edible snack products like pasta, noodles, and chips. The designed tapioca xerogel can be impregnated with bioactive components in the development of functional foods and nutraceuticals. These two‐dimensional flour‐based xerogels have the capability of undergoing three‐dimensional customized shape change during frying/cooking. This emerging technique of food processing could sort out the increased usage of packaging materials, diminishes the transportation cost, and also enhances consumer acceptance.

Section: Introductionmentioning

confidence: 99%

Investigation of hydrogel temperature and concentration on tapioca xerogel formation

Manoharan

J Food Process Engineering

et al. 2021

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“…The density of the suspension was determined at various temperature ranges (60, 70, 80, 90, and 100°C) by transferring it to a 5-ml measuring cylinder. The weight by volume ratio is used for finding the density of the suspension (; Stephen et al, 2021).…”

Section: Densitymentioning

confidence: 99%

“…It was found that the density of suspension increased with temperature. At less temperature, the hydrophilicity of the flour is less; as temperature increases, the starch molecules swell by imbibing water, thereby resulting in increased density values (Stephen et al, 2021). At 90°C, there was an increase in density that might be due to the increased viscosity of the hydrogel at that temperature.…”

Section: Densitymentioning

confidence: 99%

“…Their noteworthy applications in food include stabilizers/suspending agents in liquid foods, pharmaceutical formulations (Klunklin & Savage, 2018), targeted drug delivery (Veverka et al, 2019), and tissue engineering. Apart from this, an innovative application of flour-based xerogels in food applications involves its shape-shifting behavior under external stimuli like heating or frying (Gupta et al, 2020;Stephen et al, 2021). For the formation of xerogels from flour, the starch components and other chemical constituents like protein and lipid contribute to its structural integrity (Ramanan et al, 2018).…”

mentioning

confidence: 99%

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Evaluation of temperature and concentration on the development of rice hydrogel and 2D xerogel

J. Food Process. Preserv.

Rajan

et al. 2021

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Rice (Oryza sativa), an undeniable staple food, consumed as whole grain or converted to flour and derivatives, encloses a range of products like breakfast cereals, baby foods, bakery goods, extruded snack foods, and noodles. It finds interesting application in the food industry owing to its bland flavor, gluten-free, hypo-allergenic, and as a thickener (Mariotti et al., 2018). The concern over rice-based products is hiking as it could be a better alternative to people enduring celiac disease. It is also nutritious, providing ample energy as it is rich in carbohydrates (80%-95%; Sun et al., 2017). Among the products available, rice flour gels are generally used for making porridge and spread. However, deeper knowledge on the quality attributes and viscoelastic properties gives rise to more products on cerealbased gels, which are an emerging area of interest, and more studies are being focused on its application in food.Gels are three-dimensional networks, made of synthetic polymers or biopolymeric substances. Their profound applications in food include structuring foods with required sensorial textures, fat replacers, preserving food structure, and improving shelf life (Cao & Mezzenga, 2020). Hydrogels are crosslinked network of hydrophilic polymers capable of absorbing a large amount of water and swell, thereby maintaining the three-dimensional network. They are chemically similar to gels but physically distinct (Shahbazizadeh

“…Hence, Ramanan & Mahendran (Ratish Ramanan & Mahendran, 2021) has developed cereal-based xerogels from wheat flour which undergoes shape transformation in boiling water when coated with ethyl cellulose. Similarly, Stephen et al (2021b) have developed corn xerogels undergoing shape transformation in oil with cellulose acetate coated onto it.…”

Section: Introductionmentioning

confidence: 99%

Development and characterisation of structurally reforming engineered flat‐rice xerogel for hot water cooking

Rajan

et al. 2022

Int J of Food Sci Tech

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Summary Shape transforming foods are an emerging area of interest that could be customised according to consumer needs with the desirable structure and reduced package space. The current work aims to investigate the shape transformation behaviour of a 2D xerogel developed from rice hydrogel at the concentration of 4% and 90 °C. This flat xerogel is coated with ethyl cellulose as constraint material in the form of linear equally spaced strips. Immersing the xerogels in hot water over a temperature of 70 °C, resulted in a 3D transformation of the discs in 12 s (Video S1). The transformation is achieved owing to xerogel's increased swelling power (0.27–0.78) due to the anisotropic nature. This is confirmed by the SEM images of top (smooth) and bottom (rough) xerogel. In order to characterise the process of shape transformation bending analysis was done wherein a significant difference in bending angle (35.86–63.10°), height (24.73–50.26 mm), curvature (0.57–2.38 μ mm−1) and end‐to‐end distance (118.23–15.11 mm) from 2 to 12 s. The formed 3D shape was similar to the commercial tubular (penne) pasta. This study opens up the utilisation of less concentrated rice xerogel in shape transformation for designing engineered food.