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X-ray characterization of starch-based solid foams

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Abstract

Wide- and small-angle X-ray scattering (WAXS and SAXS) and X-ray microtomography were used to study the structure of brittle, solid foams made by extrusion of whole grain barley flour and additional whey protein isolate (WPI) and polydextrose (PD). The structure of the extrudates was described in a coarse way from nano- to microscale, and the effects of additives were discussed. The additives were observed to affect the structure in many scales, for instance, by inducing differences in the crystal structure of starch and in the microscale pore structure observed with both SAXS and X-ray microtomography. The most significant effects were introduced by WPI, but these were highly reduced in the presence of PD. Differences were also seen in lamellar structures of starch, which were probably formed due to retrogradation and observed with SAXS in powder samples soaked in water before the measurements.

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Acknowledgements

The authors thank Tekes, The Finnish Funding Agency for Technology and Innovation, Academy of Finland (project 127759), and University of Helsinki Research Funds for financial support.

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Authors and Affiliations

  1. Department of Physics, University of Helsinki, PO Box 64, 00014, Helsinki, Finland

    Paavo A. Penttilä, Jussi-Petteri Suuronen, Marko Peura & Ritva Serimaa

  2. Department of Food and Environmental Sciences, University of Helsinki, PO Box 66, 00014, Helsinki, Finland

    Satu Kirjoranta, Kirsi Jouppila & Maija Tenkanen

Authors
  1. Paavo A. Penttilä
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  2. Jussi-Petteri Suuronen
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  3. Satu Kirjoranta
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  4. Marko Peura
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  5. Kirsi Jouppila
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  6. Maija Tenkanen
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  7. Ritva Serimaa
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Correspondence to Paavo A. Penttilä.

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Penttilä, P.A., Suuronen, JP., Kirjoranta, S. et al. X-ray characterization of starch-based solid foams. J Mater Sci 46, 3470–3479 (2011). https://doi.org/10.1007/s10853-011-5252-y

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