Effect of planetary ball milling on physicochemical and morphological properties of sorghum flour

Autores
Palavecino, Pablo Martín; Penci, Maria Cecilia; Ribotta, Pablo Daniel
Año de publicación
2019
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Planetary ball milling was applied to white sorghum flour with the aim of modifying its thermal, structural and morphological properties. Median particle size decreased from 57.2 μm a 20.8 μm with increasing milling energy. Particle size-energy models indicated that only part of the energy was used for developing new surfaces. Abrasion of starch granules could be observed by SEM and the increment of damaged starch levels. Gelatinization temperatures measured by DSC were not affected by the process (Tp average 73.4 ± 0.4 °C); yet, gelatinization enthalpy (ΔH) and crystallinity degree (determined by WAXS) decreased with increasing milling energy from 5.54 J/g and 28% to 2.98 J/g and 17.0%, respectively. Then, some pasting parameters significantly changed: final viscosity (from 3947 to 3535 cP) and, consequently, setback (from 2339 to 1896 cP). Planetary ball milling significantly changed the functional properties of sorghum flour and suggested that this method is an alternative to widen sorghum flour food applications.
Fil: Palavecino, Pablo Martín. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina
Fil: Penci, Maria Cecilia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina
Fil: Ribotta, Pablo Daniel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina. Universidad Nacional de Córdoba. Secretaría de Ciencia y Tecnología. Instituto Superior de Investigación, Desarrollo y Servicio de Alimentos; Argentina
Materia
FUNCTIONAL PROPERTIES
MODELING
PLANETARY BALL-MILLING
SORGHUM FLOUR
THERMAL PROPERTIES
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/125717
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/125717
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Effect of planetary ball milling on physicochemical and morphological properties of sorghum flourPalavecino, Pablo MartínPenci, Maria CeciliaRibotta, Pablo DanielFUNCTIONAL PROPERTIESMODELINGPLANETARY BALL-MILLINGSORGHUM FLOURTHERMAL PROPERTIEShttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Planetary ball milling was applied to white sorghum flour with the aim of modifying its thermal, structural and morphological properties. Median particle size decreased from 57.2 μm a 20.8 μm with increasing milling energy. Particle size-energy models indicated that only part of the energy was used for developing new surfaces. Abrasion of starch granules could be observed by SEM and the increment of damaged starch levels. Gelatinization temperatures measured by DSC were not affected by the process (Tp average 73.4 ± 0.4 °C); yet, gelatinization enthalpy (ΔH) and crystallinity degree (determined by WAXS) decreased with increasing milling energy from 5.54 J/g and 28% to 2.98 J/g and 17.0%, respectively. Then, some pasting parameters significantly changed: final viscosity (from 3947 to 3535 cP) and, consequently, setback (from 2339 to 1896 cP). Planetary ball milling significantly changed the functional properties of sorghum flour and suggested that this method is an alternative to widen sorghum flour food applications.Fil: Palavecino, Pablo Martín. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; ArgentinaFil: Penci, Maria Cecilia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; ArgentinaFil: Ribotta, Pablo Daniel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina. Universidad Nacional de Córdoba. Secretaría de Ciencia y Tecnología. Instituto Superior de Investigación, Desarrollo y Servicio de Alimentos; ArgentinaElsevier2019-12info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/125717Palavecino, Pablo Martín; Penci, Maria Cecilia; Ribotta, Pablo Daniel; Effect of planetary ball milling on physicochemical and morphological properties of sorghum flour; Elsevier; Journal of Food Engineering; 262; 12-2019; 22-280260-8774CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://linkinghub.elsevier.com/retrieve/pii/S0260877419302018info:eu-repo/semantics/altIdentifier/doi/10.1016/j.jfoodeng.2019.05.007info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T09:56:15Zoai:ri.conicet.gov.ar:11336/125717instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-03 09:56:15.544CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Effect of planetary ball milling on physicochemical and morphological properties of sorghum flour
title Effect of planetary ball milling on physicochemical and morphological properties of sorghum flour
spellingShingle Effect of planetary ball milling on physicochemical and morphological properties of sorghum flour
Palavecino, Pablo Martín
FUNCTIONAL PROPERTIES
MODELING
PLANETARY BALL-MILLING
SORGHUM FLOUR
THERMAL PROPERTIES
title_short Effect of planetary ball milling on physicochemical and morphological properties of sorghum flour
title_full Effect of planetary ball milling on physicochemical and morphological properties of sorghum flour
title_fullStr Effect of planetary ball milling on physicochemical and morphological properties of sorghum flour
title_full_unstemmed Effect of planetary ball milling on physicochemical and morphological properties of sorghum flour
title_sort Effect of planetary ball milling on physicochemical and morphological properties of sorghum flour
dc.creator.none.fl_str_mv Palavecino, Pablo Martín
Penci, Maria Cecilia
Ribotta, Pablo Daniel
author Palavecino, Pablo Martín
author_facet Palavecino, Pablo Martín
Penci, Maria Cecilia
Ribotta, Pablo Daniel
author_role author
author2 Penci, Maria Cecilia
Ribotta, Pablo Daniel
author2_role author
author
dc.subject.none.fl_str_mv FUNCTIONAL PROPERTIES
MODELING
PLANETARY BALL-MILLING
SORGHUM FLOUR
THERMAL PROPERTIES
topic FUNCTIONAL PROPERTIES
MODELING
PLANETARY BALL-MILLING
SORGHUM FLOUR
THERMAL PROPERTIES
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Planetary ball milling was applied to white sorghum flour with the aim of modifying its thermal, structural and morphological properties. Median particle size decreased from 57.2 μm a 20.8 μm with increasing milling energy. Particle size-energy models indicated that only part of the energy was used for developing new surfaces. Abrasion of starch granules could be observed by SEM and the increment of damaged starch levels. Gelatinization temperatures measured by DSC were not affected by the process (Tp average 73.4 ± 0.4 °C); yet, gelatinization enthalpy (ΔH) and crystallinity degree (determined by WAXS) decreased with increasing milling energy from 5.54 J/g and 28% to 2.98 J/g and 17.0%, respectively. Then, some pasting parameters significantly changed: final viscosity (from 3947 to 3535 cP) and, consequently, setback (from 2339 to 1896 cP). Planetary ball milling significantly changed the functional properties of sorghum flour and suggested that this method is an alternative to widen sorghum flour food applications.
Fil: Palavecino, Pablo Martín. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina
Fil: Penci, Maria Cecilia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina
Fil: Ribotta, Pablo Daniel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina. Universidad Nacional de Córdoba. Secretaría de Ciencia y Tecnología. Instituto Superior de Investigación, Desarrollo y Servicio de Alimentos; Argentina
description Planetary ball milling was applied to white sorghum flour with the aim of modifying its thermal, structural and morphological properties. Median particle size decreased from 57.2 μm a 20.8 μm with increasing milling energy. Particle size-energy models indicated that only part of the energy was used for developing new surfaces. Abrasion of starch granules could be observed by SEM and the increment of damaged starch levels. Gelatinization temperatures measured by DSC were not affected by the process (Tp average 73.4 ± 0.4 °C); yet, gelatinization enthalpy (ΔH) and crystallinity degree (determined by WAXS) decreased with increasing milling energy from 5.54 J/g and 28% to 2.98 J/g and 17.0%, respectively. Then, some pasting parameters significantly changed: final viscosity (from 3947 to 3535 cP) and, consequently, setback (from 2339 to 1896 cP). Planetary ball milling significantly changed the functional properties of sorghum flour and suggested that this method is an alternative to widen sorghum flour food applications.
publishDate 2019
dc.date.none.fl_str_mv 2019-12
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/125717
Palavecino, Pablo Martín; Penci, Maria Cecilia; Ribotta, Pablo Daniel; Effect of planetary ball milling on physicochemical and morphological properties of sorghum flour; Elsevier; Journal of Food Engineering; 262; 12-2019; 22-28
0260-8774
CONICET Digital
CONICET
url http://hdl.handle.net/11336/125717
identifier_str_mv Palavecino, Pablo Martín; Penci, Maria Cecilia; Ribotta, Pablo Daniel; Effect of planetary ball milling on physicochemical and morphological properties of sorghum flour; Elsevier; Journal of Food Engineering; 262; 12-2019; 22-28
0260-8774
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://linkinghub.elsevier.com/retrieve/pii/S0260877419302018
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.jfoodeng.2019.05.007
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
_version_ 1842269393648615424
score 13.13397

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