Pasting behaviour of high impact ball milled rice flours and its correlation with the starch structure

Autores
Loubes, María Ana; González, Luciana Carla; Tolaba, Marcela Patricia
Año de publicación
2018
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The effects of rotational speed and milling time on pasting profile, particle size and morphology, damaged starch and gelatinization enthalpy of modified rice flours were analysed by response surface methodology to investigate the relationships among functional attributes and starch structure. Morphological changes were corroborated by scanning electron microscopy. Peak time (Pt), pasting temperature (PT), peak and final viscosities from rapid visco-analysis showed a significant decrease with increasing of milling severity. The reduction in final viscosity (FV up to 4770 mPa s), particularly for the refined flour fraction (volume median diameter, D50 < 140 µm), evidenced the poor capacity of damaged starch to bind water during heating step. In comparison with native flour, the modified flours presented higher values of damaged starch (DS 5.94–16.46%), and viscosities as well as lower values of gelatinization enthalpy (ΔH 4.67–0.71 J/g), Pt and PT denoting a lower resistance to shear stress and cooking. Such behavior is desirable in mixture design to enhance flour particles dispersion and to facilitate the interaction among food ingredients. Structural changes of starch were strongly associated to pasting behavior as it can be appreciated from the significant correlations founded: FV–DS, setback viscosity (SB)–DS, SB–D50, SB–ΔH. Planetary ball milling is a novel green method to obtain physically modified rice flours with distinctive characteristics regarding native flours, which could be well controlled by selecting suitable milling conditions. More studies should be required to expand the applications of the modified rice flours, in food and non-food products, with specific functional requirements.
Fil: Loubes, María Ana. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias. Instituto de Tecnología de Alimentos y Procesos Quimicos. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Tecnología de Alimentos y Procesos Quimicos.; Argentina
Fil: González, Luciana Carla. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias. Instituto de Tecnología de Alimentos y Procesos Quimicos. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Tecnología de Alimentos y Procesos Quimicos.; Argentina
Fil: Tolaba, Marcela Patricia. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias. Instituto de Tecnología de Alimentos y Procesos Quimicos. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Tecnología de Alimentos y Procesos Quimicos.; Argentina
Materia
PLANETARY BALL MILL
RVA PROFILE
PARTICLE SIZE
DAMAGE STARCH
THERMAL BEHAVIOR
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:11336/92359
Acceder
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network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Pasting behaviour of high impact ball milled rice flours and its correlation with the starch structureLoubes, María AnaGonzález, Luciana CarlaTolaba, Marcela PatriciaPLANETARY BALL MILLRVA PROFILEPARTICLE SIZEDAMAGE STARCHTHERMAL BEHAVIORhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2https://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2The effects of rotational speed and milling time on pasting profile, particle size and morphology, damaged starch and gelatinization enthalpy of modified rice flours were analysed by response surface methodology to investigate the relationships among functional attributes and starch structure. Morphological changes were corroborated by scanning electron microscopy. Peak time (Pt), pasting temperature (PT), peak and final viscosities from rapid visco-analysis showed a significant decrease with increasing of milling severity. The reduction in final viscosity (FV up to 4770 mPa s), particularly for the refined flour fraction (volume median diameter, D50 < 140 µm), evidenced the poor capacity of damaged starch to bind water during heating step. In comparison with native flour, the modified flours presented higher values of damaged starch (DS 5.94–16.46%), and viscosities as well as lower values of gelatinization enthalpy (ΔH 4.67–0.71 J/g), Pt and PT denoting a lower resistance to shear stress and cooking. Such behavior is desirable in mixture design to enhance flour particles dispersion and to facilitate the interaction among food ingredients. Structural changes of starch were strongly associated to pasting behavior as it can be appreciated from the significant correlations founded: FV–DS, setback viscosity (SB)–DS, SB–D50, SB–ΔH. Planetary ball milling is a novel green method to obtain physically modified rice flours with distinctive characteristics regarding native flours, which could be well controlled by selecting suitable milling conditions. More studies should be required to expand the applications of the modified rice flours, in food and non-food products, with specific functional requirements.Fil: Loubes, María Ana. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias. Instituto de Tecnología de Alimentos y Procesos Quimicos. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Tecnología de Alimentos y Procesos Quimicos.; ArgentinaFil: González, Luciana Carla. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias. Instituto de Tecnología de Alimentos y Procesos Quimicos. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Tecnología de Alimentos y Procesos Quimicos.; ArgentinaFil: Tolaba, Marcela Patricia. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias. Instituto de Tecnología de Alimentos y Procesos Quimicos. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Tecnología de Alimentos y Procesos Quimicos.; ArgentinaAssociation of Food Scientists and Technologists of India2018-05info: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/11336/92359Loubes, María Ana; González, Luciana Carla; Tolaba, Marcela Patricia; Pasting behaviour of high impact ball milled rice flours and its correlation with the starch structure; Association of Food Scientists and Technologists of India; Journal of Food Science and Technology; 55; 8; 5-2018; 2985-29930022-11550975-8402CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/http://link.springer.com/10.1007/s13197-018-3216-9info:eu-repo/semantics/altIdentifier/doi/10.1007/s13197-018-3216-9info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T09:46:38Zoai:ri.conicet.gov.ar:11336/92359instacron: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 09:46:38.534CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Pasting behaviour of high impact ball milled rice flours and its correlation with the starch structure
title Pasting behaviour of high impact ball milled rice flours and its correlation with the starch structure
spellingShingle Pasting behaviour of high impact ball milled rice flours and its correlation with the starch structure
Loubes, María Ana
PLANETARY BALL MILL
RVA PROFILE
PARTICLE SIZE
DAMAGE STARCH
THERMAL BEHAVIOR
title_short Pasting behaviour of high impact ball milled rice flours and its correlation with the starch structure
title_full Pasting behaviour of high impact ball milled rice flours and its correlation with the starch structure
title_fullStr Pasting behaviour of high impact ball milled rice flours and its correlation with the starch structure
title_full_unstemmed Pasting behaviour of high impact ball milled rice flours and its correlation with the starch structure
title_sort Pasting behaviour of high impact ball milled rice flours and its correlation with the starch structure
dc.creator.none.fl_str_mv Loubes, María Ana
González, Luciana Carla
Tolaba, Marcela Patricia
author Loubes, María Ana
author_facet Loubes, María Ana
González, Luciana Carla
Tolaba, Marcela Patricia
author_role author
author2 González, Luciana Carla
Tolaba, Marcela Patricia
author2_role author
author
dc.subject.none.fl_str_mv PLANETARY BALL MILL
RVA PROFILE
PARTICLE SIZE
DAMAGE STARCH
THERMAL BEHAVIOR
topic PLANETARY BALL MILL
RVA PROFILE
PARTICLE SIZE
DAMAGE STARCH
THERMAL BEHAVIOR
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv The effects of rotational speed and milling time on pasting profile, particle size and morphology, damaged starch and gelatinization enthalpy of modified rice flours were analysed by response surface methodology to investigate the relationships among functional attributes and starch structure. Morphological changes were corroborated by scanning electron microscopy. Peak time (Pt), pasting temperature (PT), peak and final viscosities from rapid visco-analysis showed a significant decrease with increasing of milling severity. The reduction in final viscosity (FV up to 4770 mPa s), particularly for the refined flour fraction (volume median diameter, D50 < 140 µm), evidenced the poor capacity of damaged starch to bind water during heating step. In comparison with native flour, the modified flours presented higher values of damaged starch (DS 5.94–16.46%), and viscosities as well as lower values of gelatinization enthalpy (ΔH 4.67–0.71 J/g), Pt and PT denoting a lower resistance to shear stress and cooking. Such behavior is desirable in mixture design to enhance flour particles dispersion and to facilitate the interaction among food ingredients. Structural changes of starch were strongly associated to pasting behavior as it can be appreciated from the significant correlations founded: FV–DS, setback viscosity (SB)–DS, SB–D50, SB–ΔH. Planetary ball milling is a novel green method to obtain physically modified rice flours with distinctive characteristics regarding native flours, which could be well controlled by selecting suitable milling conditions. More studies should be required to expand the applications of the modified rice flours, in food and non-food products, with specific functional requirements.
Fil: Loubes, María Ana. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias. Instituto de Tecnología de Alimentos y Procesos Quimicos. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Tecnología de Alimentos y Procesos Quimicos.; Argentina
Fil: González, Luciana Carla. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias. Instituto de Tecnología de Alimentos y Procesos Quimicos. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Tecnología de Alimentos y Procesos Quimicos.; Argentina
Fil: Tolaba, Marcela Patricia. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias. Instituto de Tecnología de Alimentos y Procesos Quimicos. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Tecnología de Alimentos y Procesos Quimicos.; Argentina
description The effects of rotational speed and milling time on pasting profile, particle size and morphology, damaged starch and gelatinization enthalpy of modified rice flours were analysed by response surface methodology to investigate the relationships among functional attributes and starch structure. Morphological changes were corroborated by scanning electron microscopy. Peak time (Pt), pasting temperature (PT), peak and final viscosities from rapid visco-analysis showed a significant decrease with increasing of milling severity. The reduction in final viscosity (FV up to 4770 mPa s), particularly for the refined flour fraction (volume median diameter, D50 < 140 µm), evidenced the poor capacity of damaged starch to bind water during heating step. In comparison with native flour, the modified flours presented higher values of damaged starch (DS 5.94–16.46%), and viscosities as well as lower values of gelatinization enthalpy (ΔH 4.67–0.71 J/g), Pt and PT denoting a lower resistance to shear stress and cooking. Such behavior is desirable in mixture design to enhance flour particles dispersion and to facilitate the interaction among food ingredients. Structural changes of starch were strongly associated to pasting behavior as it can be appreciated from the significant correlations founded: FV–DS, setback viscosity (SB)–DS, SB–D50, SB–ΔH. Planetary ball milling is a novel green method to obtain physically modified rice flours with distinctive characteristics regarding native flours, which could be well controlled by selecting suitable milling conditions. More studies should be required to expand the applications of the modified rice flours, in food and non-food products, with specific functional requirements.
publishDate 2018
dc.date.none.fl_str_mv 2018-05
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/11336/92359
Loubes, María Ana; González, Luciana Carla; Tolaba, Marcela Patricia; Pasting behaviour of high impact ball milled rice flours and its correlation with the starch structure; Association of Food Scientists and Technologists of India; Journal of Food Science and Technology; 55; 8; 5-2018; 2985-2993
0022-1155
0975-8402
CONICET Digital
CONICET
url http://hdl.handle.net/11336/92359
identifier_str_mv Loubes, María Ana; González, Luciana Carla; Tolaba, Marcela Patricia; Pasting behaviour of high impact ball milled rice flours and its correlation with the starch structure; Association of Food Scientists and Technologists of India; Journal of Food Science and Technology; 55; 8; 5-2018; 2985-2993
0022-1155
0975-8402
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/http://link.springer.com/10.1007/s13197-018-3216-9
info:eu-repo/semantics/altIdentifier/doi/10.1007/s13197-018-3216-9
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 Association of Food Scientists and Technologists of India
publisher.none.fl_str_mv Association of Food Scientists and Technologists of India
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
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score 13.13397

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