Effect of ball milling energy on rheological and thermal properties of amaranth flour

Autores
Roa, Diego F.; Baeza, Rosa; Tolaba, Marcela P.
Año de publicación
2015
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Fil: Roa, Diego F. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industria; Argentina
Fil: Baeza, Rosa. Universidad Católica Argentina. Facultad de Ciencias Agrarias; Argentina
Fil: Baeza, Rosa. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industria; Argentina
Fil: Tolaba, Marcela P. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industria; Argentina
Abstract: Pearled amaranth grains obtained by abrasive milling were processed by planetary ball milling to produce starch-enriched flours. The influence of milling energy on rheological and thermal behavior of starch-enriched amaranth flour dispersions and stability during refrigerated storage was investigated. The rheological behavior of flour dispersions was determined using a rotational viscometer, while enthalpy change was determined by differential scanning calorimetry. The power law model was found to be suitable in expressing the relationship between shear stress and shear rate. All flour dispersions showed a pseudoplastic behavior. However this character decreased with the storage being dependent on flour concentration and milling energy. Several characteristics of the flour dispersions could be explained: decrease of the consistency coefficient and increase of the flow index with the increasing milling energy; decrease of gelatinization enthalpy showed the loss of crystalline structure due to ball milling, as well as increased stability of the flour dispersions 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. To conclude, a more suitable performance to develop liquid food could be obtained using modified amaranth flour by the application of ball milling procedure
Fuente
Preprint del artículo publicado en Journal of Food Science and Technology, julio 2015
Materia
AMARANTO
VISCOSIDAD
MOLIENDA
ALMACENAMIENTO
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/4.0/
Repositorio
Repositorio Institucional (UCA)
Institución
Pontificia Universidad Católica Argentina
OAI Identificador
oai:ucacris:123456789/5416
Acceder
id RIUCA_971f8062c4055b6dd6a756b0d83cc3bd
oai_identifier_str oai:ucacris:123456789/5416
network_acronym_str RIUCA
repository_id_str 2585
network_name_str Repositorio Institucional (UCA)
spelling Effect of ball milling energy on rheological and thermal properties of amaranth flourRoa, Diego F.Baeza, RosaTolaba, Marcela P.AMARANTOVISCOSIDADMOLIENDAALMACENAMIENTOFil: Roa, Diego F. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industria; ArgentinaFil: Baeza, Rosa. Universidad Católica Argentina. Facultad de Ciencias Agrarias; ArgentinaFil: Baeza, Rosa. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industria; ArgentinaFil: Tolaba, Marcela P. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industria; ArgentinaAbstract: Pearled amaranth grains obtained by abrasive milling were processed by planetary ball milling to produce starch-enriched flours. The influence of milling energy on rheological and thermal behavior of starch-enriched amaranth flour dispersions and stability during refrigerated storage was investigated. The rheological behavior of flour dispersions was determined using a rotational viscometer, while enthalpy change was determined by differential scanning calorimetry. The power law model was found to be suitable in expressing the relationship between shear stress and shear rate. All flour dispersions showed a pseudoplastic behavior. However this character decreased with the storage being dependent on flour concentration and milling energy. Several characteristics of the flour dispersions could be explained: decrease of the consistency coefficient and increase of the flow index with the increasing milling energy; decrease of gelatinization enthalpy showed the loss of crystalline structure due to ball milling, as well as increased stability of the flour dispersions 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. To conclude, a more suitable performance to develop liquid food could be obtained using modified amaranth flour by the application of ball milling procedureUniversidad de Buenos Aires (Argentina). Facultad de Ciencias Exactas y NaturalesUniversidad Católica Argentina (Buenos Aires). Facultad de Ciencias Agrarias2015info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttps://repositorio.uca.edu.ar/handle/123456789/5416Roa, D.F., Baeza, R.I. y M.P. Tolaba. 2015. Effect of ball milling energy on rheological and thermal properties of amaranth flour [en línea]. Preprint del artículo publicado en Journal of Food and Technology. DOI 10.1007/s13197- 015-1976-z Disponible en: https://repositorio.uca.edu.ar/handle/123456789/5416Preprint del artículo publicado en Journal of Food Science and Technology, julio 2015reponame:Repositorio Institucional (UCA)instname:Pontificia Universidad Católica Argentinaenginfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/4.0/2025-07-03T10:56:05Zoai:ucacris:123456789/5416instacron:UCAInstitucionalhttps://repositorio.uca.edu.ar/Universidad privadaNo correspondehttps://repositorio.uca.edu.ar/oaiclaudia_fernandez@uca.edu.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:25852025-07-03 10:56:06.15Repositorio Institucional (UCA) - Pontificia Universidad Católica Argentinafalse
dc.title.none.fl_str_mv Effect of ball milling energy on rheological and thermal properties of amaranth flour
title Effect of ball milling energy on rheological and thermal properties of amaranth flour
spellingShingle Effect of ball milling energy on rheological and thermal properties of amaranth flour
Roa, Diego F.
AMARANTO
VISCOSIDAD
MOLIENDA
ALMACENAMIENTO
title_short Effect of ball milling energy on rheological and thermal properties of amaranth flour
title_full Effect of ball milling energy on rheological and thermal properties of amaranth flour
title_fullStr Effect of ball milling energy on rheological and thermal properties of amaranth flour
title_full_unstemmed Effect of ball milling energy on rheological and thermal properties of amaranth flour
title_sort Effect of ball milling energy on rheological and thermal properties of amaranth flour
dc.creator.none.fl_str_mv Roa, Diego F.
Baeza, Rosa
Tolaba, Marcela P.
author Roa, Diego F.
author_facet Roa, Diego F.
Baeza, Rosa
Tolaba, Marcela P.
author_role author
author2 Baeza, Rosa
Tolaba, Marcela P.
author2_role author
author
dc.contributor.none.fl_str_mv Universidad de Buenos Aires (Argentina). Facultad de Ciencias Exactas y Naturales
Universidad Católica Argentina (Buenos Aires). Facultad de Ciencias Agrarias
dc.subject.none.fl_str_mv AMARANTO
VISCOSIDAD
MOLIENDA
ALMACENAMIENTO
topic AMARANTO
VISCOSIDAD
MOLIENDA
ALMACENAMIENTO
dc.description.none.fl_txt_mv Fil: Roa, Diego F. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industria; Argentina
Fil: Baeza, Rosa. Universidad Católica Argentina. Facultad de Ciencias Agrarias; Argentina
Fil: Baeza, Rosa. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industria; Argentina
Fil: Tolaba, Marcela P. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industria; Argentina
Abstract: Pearled amaranth grains obtained by abrasive milling were processed by planetary ball milling to produce starch-enriched flours. The influence of milling energy on rheological and thermal behavior of starch-enriched amaranth flour dispersions and stability during refrigerated storage was investigated. The rheological behavior of flour dispersions was determined using a rotational viscometer, while enthalpy change was determined by differential scanning calorimetry. The power law model was found to be suitable in expressing the relationship between shear stress and shear rate. All flour dispersions showed a pseudoplastic behavior. However this character decreased with the storage being dependent on flour concentration and milling energy. Several characteristics of the flour dispersions could be explained: decrease of the consistency coefficient and increase of the flow index with the increasing milling energy; decrease of gelatinization enthalpy showed the loss of crystalline structure due to ball milling, as well as increased stability of the flour dispersions 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. To conclude, a more suitable performance to develop liquid food could be obtained using modified amaranth flour by the application of ball milling procedure
description Fil: Roa, Diego F. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industria; Argentina
publishDate 2015
dc.date.none.fl_str_mv 2015
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 https://repositorio.uca.edu.ar/handle/123456789/5416
Roa, D.F., Baeza, R.I. y M.P. Tolaba. 2015. Effect of ball milling energy on rheological and thermal properties of amaranth flour [en línea]. Preprint del artículo publicado en Journal of Food and Technology. DOI 10.1007/s13197- 015-1976-z Disponible en: https://repositorio.uca.edu.ar/handle/123456789/5416
url https://repositorio.uca.edu.ar/handle/123456789/5416
identifier_str_mv Roa, D.F., Baeza, R.I. y M.P. Tolaba. 2015. Effect of ball milling energy on rheological and thermal properties of amaranth flour [en línea]. Preprint del artículo publicado en Journal of Food and Technology. DOI 10.1007/s13197- 015-1976-z Disponible en: https://repositorio.uca.edu.ar/handle/123456789/5416
dc.language.none.fl_str_mv eng
language eng
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/4.0/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/4.0/
dc.format.none.fl_str_mv application/pdf
dc.source.none.fl_str_mv Preprint del artículo publicado en Journal of Food Science and Technology, julio 2015
reponame:Repositorio Institucional (UCA)
instname:Pontificia Universidad Católica Argentina
reponame_str Repositorio Institucional (UCA)
collection Repositorio Institucional (UCA)
instname_str Pontificia Universidad Católica Argentina
repository.name.fl_str_mv Repositorio Institucional (UCA) - Pontificia Universidad Católica Argentina
repository.mail.fl_str_mv claudia_fernandez@uca.edu.ar
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score 13.087074

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