Effect of concentration and temperature on the formation of wheat hydrogel and xerogel pattern

Ramanan, K. Ratish; Rifna, E.J.; Mahendran, R.

doi:10.1016/j.colsurfa.2018.09.075

Cited by 24 publications

(15 citation statements)

References 32 publications

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“…It was also found that the xerogel at this temperature deposited in the form of a ring at the periphery during the free evaporation process without shrinkage as the contact line is pinned to the substrate on which the drop is poured (Deegan et al, 1997). The deformed xerogels coincide with the xerogels formed at the same temperature and varying concentrations using wheat flour (Ramanan et al, 2018).…”

Section: Influence Of Hydrogel Temperature On Xerogelmentioning

confidence: 67%

“…In this work, since rice flour possesses less protein content due to the wet milling process, the starch granules are more exposed to gelatinization, and an increase in surface tension values was found compared to wheat flour by Ramanan et al (2018). This results in the formation of skin on the air-liquid interface at a higher temperature range.…”

Section: Surface Tensionmentioning

confidence: 77%

“…The surface tension values obtained by the pendant drop method were found to be reliable by Ramanan et al (2018), Daerr andMogne (2016), andYano et al (2017). The surface tension of the rice flour suspension is found to justify the influence of surface properties on the xerogel formation.…”

Section: Surface Tensionmentioning

confidence: 81%

“…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

Boopathy

Stephen

Rajan

et al. 2021

J. Food Process. Preserv.

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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

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Section: Influence Of Hydrogel Temperature On Xerogelmentioning

confidence: 67%

Section: Surface Tensionmentioning

confidence: 77%

Section: Surface Tensionmentioning

confidence: 81%

mentioning

confidence: 99%

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

Boopathy

Stephen

Rajan

et al. 2021

J. Food Process. Preserv.

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“…Wheat xerogel was prepared by the method described byRamanan, Rifna, and Mahendran (2018) to avoid surface cracks and deformations. Wheat flour suspension of 10% (wt/vol) concentration was prepared by mixing refined wheat flour with distilled water and gelatinizing it in a heating mantle with continuous stirring.…”

mentioning

confidence: 99%

Cold plasma‐assisted shape‐shifting of a flat two‐dimensional wheat xerogel and its morphological behavior

Gupta

Kalaivendan

Stephen

et al. 2020

J Food Process Engineering

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This study aims at integrating food material with food processing to develop edible shape‐changing foods and investigate the effect of cold plasma treatment on their functionality. The anisotropic structure of the xerogel was obtained by sessile drop drying of the hydrogel. Xerogel discs were exposed to glow discharge plasma at 7.32 W for 5 min. For harnessing shape transformation, ethyl cellulose (constraint material) was applied in a single circle pattern. Upon immersing in hot water shape transformation takes place, and increases in bending curvature, angle, and height were observed for both the samples. The plasma treatment led to surface etching (ablation) of the xerogel. This resulted in better adhesion between constraint material and xerogel and therefore, more bending of plasma‐treated xerogel was observed than the untreated ones signifying a positive effect of cold plasma on shape transformation. Consequently, this method can be explored for the application in four‐dimensional food materials. Practical applications Designing flat two‐dimensional materials capable of undergoing shape transformation into a three‐dimensional configuration during cooking/frying, is an innovative area of research which could facilitate in reducing shipping and packaging costs as well as to engineer user‐customized interactive food materials. Detachment of constraint material from xerogel can be rectified by using cold plasma technique. This engineered shape transformation technique may help in food processing industries through the introduction of four‐dimensional printed food materials.

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Characterization of Corn Starch‐Calcium Alginate Xerogels by Microscopy, Thermal, XRD, and FTIR Analyses

et al. 2021

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Alginate‐based hydrogels supplemented with corn starch (0%, 25%, 50%, and 75% relative to total solids) are obtained as a preliminary step to fabricate the corresponding xerogels. Microscopy showed that starch incorporated porosity to xerogels, while alginate tended to form layered structures. X‐ray analysis showed that the relative crystallinity is small (non‐higher than 5%), indicating the xerogels are basically amorphous structures. Thermal analysis revealed that starch induced reductions of the disintegration enthalpy, which might be ascribed to a disordered entanglement between starch chains and alginate molecules. FTIR analysis is used to characterize the structure (i.e., bonding) of water molecules in the xerogel structure. Starch increases the formation of clusters of strongly bonded water molecules. Overall, the results show that the addition of gelatinized corn starch result in the formation of a more stable crosslinked alginate structure mediate by the stronger interaction between the water molecules and alginate chains.

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Effect of concentration and temperature on the formation of wheat hydrogel and xerogel pattern

Cited by 24 publications

References 32 publications

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

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

Cold plasma‐assisted shape‐shifting of a flat two‐dimensional wheat xerogel and its morphological behavior

Characterization of Corn Starch‐Calcium Alginate Xerogels by Microscopy, Thermal, XRD, and FTIR Analyses

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