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Abstract:

Planetary ball milling is presented as an alternative way to improve the native flour properties by physical modification. A grinding protocol was developed by combination of grinding and pause stages. The effect of rotational speed (450-650 rpm) and milling time (10-20 min) on flour properties were determined using RSM method. The effect of milling conditions on flour attributes was significant. With increasing milling speed and time a significant increase in damaged starch, water-absorption and solubility indexes was observed. Changes in functional attributes, intrinsically related to structural and morphological properties of rice flour, were satisfactorily correlated with crystallinity loss, specific surface area and gelatinization degree. Modified rice flours presented pre-gelatinized characteristics which can offer new opportunities for flour applications, for example as ingredient for instant meal product. Flour modification can be controlled by selecting milling conditions. The distinctive characteristic of the planetary ball mill was the fast speed with which the modified flour was obtained which presented intermediate characteristics in relation with native and amorphous state. © 2014 Elsevier Ltd. All rights reserved.

Registro:

Documento: Artículo
Título:Thermo-mechanical rice flour modification by planetary ball milling
Autor:Loubes, M.A.; Tolaba, M.P.
Filiación:Industry Department, Faculty of Exact and Natural Sciences, University of Buenos Aires (FCEyN-UBA), Buenos Aires, Argentina
Idioma: Inglés
Palabras clave:Crystallinity; Damaged starch; Particle size; Planetary ball milling; Thermal properties
Año:2014
DOI: http://dx.doi.org/10.1016/j.lwt.2013.12.048
Título revista:LWT - Food Science and Technology
Título revista abreviado:LWT - Food Sci. Technol.
ISSN:00236438
CODEN:LBWTA
Registro:http://digital.bl.fcen.uba.ar/collection/paper/document/paper_00236438_v_n_p_Loubes

Citas:

---------- APA ----------
Loubes, M.A. & Tolaba, M.P. (2014) . Thermo-mechanical rice flour modification by planetary ball milling. LWT - Food Science and Technology.
http://dx.doi.org/10.1016/j.lwt.2013.12.048
---------- CHICAGO ----------
Loubes, M.A., Tolaba, M.P. "Thermo-mechanical rice flour modification by planetary ball milling" . LWT - Food Science and Technology (2014).
http://dx.doi.org/10.1016/j.lwt.2013.12.048
---------- MLA ----------
Loubes, M.A., Tolaba, M.P. "Thermo-mechanical rice flour modification by planetary ball milling" . LWT - Food Science and Technology, 2014.
http://dx.doi.org/10.1016/j.lwt.2013.12.048
---------- VANCOUVER ----------
Loubes, M.A., Tolaba, M.P. Thermo-mechanical rice flour modification by planetary ball milling. LWT - Food Sci. Technol. 2014.
http://dx.doi.org/10.1016/j.lwt.2013.12.048