Vol. 11, Issue 8 (2022)

Author(s):
Subith C and R Mahendran

Abstract:
Biopolymers like starch and protein have a wide range of applications in the food industry due to their different physicochemical characteristics, such as gelatinization properties. The gelatinization properties of barley and corn create an immense application in developing hydrogel and xerogel. 2-D barley-corn xerogel has a great future in developing 3-D and 4-D snacks. The barley-corn flour mixture with concentrations of 5%, 7%, and 9% with a temperature range of 60 °C, 70 °C, 80 °C, and 90 °C was considered for the xerogel formation. The physicochemical properties were studied during the hydrogel formation. The gelation properties, swelling and soluble nature of the flour mixture, absorbance, and density. The drying characteristics and contact angle were also analyzed during the study. Pasting and rheological properties affect the sessile drop formation and estimating the contact angle. Desired drying conditions are characterized by lower contact angle and lower surface tension of the hydrogel. The higher temperature of hydrogel induces the hydrolysis of starch and the formation of thick turbid consistency, which leads to the formation of cracks during drying. Xerogel formed from barley and corn has a significant effect on nutritional characteristics. The functional group study by FTIR spectrophotometer was also conducted for the further development and application of xerogel.