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<p>Limited information is available regarding hot-pressed cereal-based molded bio-composites reinforced using starch-rich binders. This study investigates how incorporating sago flour (SF) modulates structure-property relationships in hot-pressed bowls (BB) formulated from wheat flour and coarse wheat bran, addressing structural network disruptions commonly caused by high-fiber byproducts. SF (5–20%) was incorporated as a starch-rich binder to modify matrix consolidation during thermal pressing. Due to its fine particle size (&lt; 250&#xa0;μm) and higher swelling power (6.97&#xa0;g/g), SF may have contributed to improved matrix continuity during hot pressing. Coarse bran exhibited greater water- and oil-holding capacities (1.39 and 1.91&#xa0;g/g), influencing dough hydration and stiffness. Hardness values ranged from 152.59 to 169.99&#xa0;N, indicating that SF was associated with changes in dough rigidity, while elasticity-related parameters (resilience, cohesiveness, springiness) showed no significant differences among formulations. Bowl density varied between 0.32 and 0.37&#xa0;g/cm³. Specific strength increased from 142.96&#xa0;N·cm³/g in the control to 165.95 and 164.54&#xa0;N·cm³/g in BS1 and BS2, respectively, before declining at higher SF levels, suggesting that moderate SF incorporation (5–10%) may provide an optimal reinforcement window associated with improved matrix continuity and fiber encapsulation. ATR-FTIR revealed minor changes in short-range starch order, suggesting that performance improvements were associated with improved matrix continuity and structural consolidation, as observed by SEM, with only minor accompanying changes in hydrogen bonding. However, all formulations exhibited high water absorption (~ 87–103% after 15&#xa0;min), indicating that additional surface modification or hydrophobic coating would be necessary for liquid food applications. All formulations exhibited rapid mass loss under soil burial conditions (50% mass loss within 7–10 days). Notably, moderate SF incorporation (5–10%) was associated with approximately 15–16% higher specific strength than the control (<i>p</i> &lt; 0.05). At the same time, all formulations continued to exhibit rapid soil disintegration, suggesting improved matrix continuity and mechanical efficiency at moderate SF levels.</p>

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Effect of Sago Flour Incorporation on Structure-Property Relationships in Hot-Pressed Wheat-Bran Biocomposite Bowls

  • 期刊论文

  • 发表日期：

    2026年7月2日

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  • Kanchan Ramesh Bodade,
  • Veeranna Hitlamani,
  • Saravanan Madanagopalan,
  • Aashitosh A. Inamdar

摘要

Limited information is available regarding hot-pressed cereal-based molded bio-composites reinforced using starch-rich binders. This study investigates how incorporating sago flour (SF) modulates structure-property relationships in hot-pressed bowls (BB) formulated from wheat flour and coarse wheat bran, addressing structural network disruptions commonly caused by high-fiber byproducts. SF (5–20%) was incorporated as a starch-rich binder to modify matrix consolidation during thermal pressing. Due to its fine particle size (< 250 μm) and higher swelling power (6.97 g/g), SF may have contributed to improved matrix continuity during hot pressing. Coarse bran exhibited greater water- and oil-holding capacities (1.39 and 1.91 g/g), influencing dough hydration and stiffness. Hardness values ranged from 152.59 to 169.99 N, indicating that SF was associated with changes in dough rigidity, while elasticity-related parameters (resilience, cohesiveness, springiness) showed no significant differences among formulations. Bowl density varied between 0.32 and 0.37 g/cm³. Specific strength increased from 142.96 N·cm³/g in the control to 165.95 and 164.54 N·cm³/g in BS1 and BS2, respectively, before declining at higher SF levels, suggesting that moderate SF incorporation (5–10%) may provide an optimal reinforcement window associated with improved matrix continuity and fiber encapsulation. ATR-FTIR revealed minor changes in short-range starch order, suggesting that performance improvements were associated with improved matrix continuity and structural consolidation, as observed by SEM, with only minor accompanying changes in hydrogen bonding. However, all formulations exhibited high water absorption (~ 87–103% after 15 min), indicating that additional surface modification or hydrophobic coating would be necessary for liquid food applications. All formulations exhibited rapid mass loss under soil burial conditions (50% mass loss within 7–10 days). Notably, moderate SF incorporation (5–10%) was associated with approximately 15–16% higher specific strength than the control (p < 0.05). At the same time, all formulations continued to exhibit rapid soil disintegration, suggesting improved matrix continuity and mechanical efficiency at moderate SF levels.