Expanded porous-starch matrix as an alternative to porous starch granule: Present status, challenges, and future prospects

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 te...

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Bibliographic Details
Published in:Food research international 2024-01, Vol.175, p.113771-113771, Article 113771
Main Authors: Jha, Shipra, Sarkhel, Shubhajit, Saha, Sreyajit, Sahoo, Bijendra, Kumari, Ankanksha, Chatterjee, Kaberi, Mazumder, Papiya Mitra, Sarkhel, Gautam, Mohan, Anand, Roy, Anupam
Format: Article
Language:English
Subjects:
comparative study
deformation
dough
flour
food research
solubility
starch granules
strength (mechanics)
thermal stability
vapors
volatilization
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Summary: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.
ISSN:0963-9969
1873-7145
DOI:10.1016/j.foodres.2023.113771