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Abstract:

Pearled amaranth grains obtained by abrasive milling were processed by planetary ball milling to produce amaranth flours. The influence of milling energy on rheological and thermal behavior of amaranth flour dispersions and stability during 24 h storage at 4 °C were investigated based on a factorial design. The rheological behavior of flour dispersions (4 % and 8 % w/v) was determined using a rotational viscometer, while gelatinization degree was determined by differential scanning calorimetry as a measure of structural changes.The power law model was found to be suitable in expressing the relationship between shear stress and shear rate. Flour dispersions showed a pseudoplastic behavior. However this character decreased with the storage being dependent on flour concentration and milling energy. A decrease of the consistency index and an increase of the flow behavior index were observed as a result of the increasing milling energy. Gelatinization enthalpy decrease showed the loss of crystalline structure due to ball milling. Amaranth flour dispersions presented increasing stability during storage. It was observed, that the stability changed with the concentration of amaranth flours.Thus, more stable dispersions were obtained as the flour concentration increased. The highly milled sample was the most stable sample during the storage. © 2015, Association of Food Scientists & Technologists (India).

Registro:

Documento: Artículo
Título:Effect of ball milling energy on rheological and thermal properties of amaranth flour
Autor:Roa, D.F.; Baeza, R.I.; Tolaba, M.P.
Filiación:Industry Department, University of Buenos Aires (FCEyN-UBA), Buenos Aires, Argentina
Pontificia Universidad Católica Argentina, Buenos Aires, Argentina
Palabras clave:Amaranth; Ball milling; Pseudoplastic behavior; Viscosity; Differential scanning calorimetry; Dispersions; Food storage; Gelation; Milling (machining); Shear stress; Viscosity; Amaranth; Crystalline structure; Flow behavior index; Planetary ball milling; Pseudoplastic; Rheological behaviors; Rotational viscometer; Stable dispersions; Ball milling
Año:2015
Volumen:52
Número:12
Página de inicio:8389
Página de fin:8394
DOI: http://dx.doi.org/10.1007/s13197-015-1976-z
Título revista:Journal of Food Science and Technology
Título revista abreviado:J Food Sci Technol
ISSN:00221155
CODEN:JFSTA
Registro:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00221155_v52_n12_p8389_Roa

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Citas:

---------- APA ----------
Roa, D.F., Baeza, R.I. & Tolaba, M.P. (2015) . Effect of ball milling energy on rheological and thermal properties of amaranth flour. Journal of Food Science and Technology, 52(12), 8389-8394.
http://dx.doi.org/10.1007/s13197-015-1976-z
---------- CHICAGO ----------
Roa, D.F., Baeza, R.I., Tolaba, M.P. "Effect of ball milling energy on rheological and thermal properties of amaranth flour" . Journal of Food Science and Technology 52, no. 12 (2015) : 8389-8394.
http://dx.doi.org/10.1007/s13197-015-1976-z
---------- MLA ----------
Roa, D.F., Baeza, R.I., Tolaba, M.P. "Effect of ball milling energy on rheological and thermal properties of amaranth flour" . Journal of Food Science and Technology, vol. 52, no. 12, 2015, pp. 8389-8394.
http://dx.doi.org/10.1007/s13197-015-1976-z
---------- VANCOUVER ----------
Roa, D.F., Baeza, R.I., Tolaba, M.P. Effect of ball milling energy on rheological and thermal properties of amaranth flour. J Food Sci Technol. 2015;52(12):8389-8394.
http://dx.doi.org/10.1007/s13197-015-1976-z