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

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 i...

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Autores principales: Roa, Diego F., Baeza, Rosa, Tolaba, Marcela P.
Otros Autores: Universidad de Buenos Aires (Argentina). Facultad de Ciencias Exactas y Naturales
Formato: Artículo
Lenguaje:Inglés
Publicado: 2019
Materias:
AMARANTO
VISCOSIDAD
MOLIENDA
ALMACENAMIENTO
Acceso en línea:https://repositorio.uca.edu.ar/handle/123456789/5416
Aporte de:
Repositorio Institucional de la Universidad Católica Argentina (UCA) de Universidad Católica Argentina
id I33-R139123456789-5416
record_format dspace
institution Universidad Católica Argentina
institution_str I-33
repository_str R-139
collection Repositorio Institucional de la Universidad Católica Argentina (UCA)
language Inglés
topic AMARANTO
VISCOSIDAD
MOLIENDA
ALMACENAMIENTO
spellingShingle AMARANTO
VISCOSIDAD
MOLIENDA
ALMACENAMIENTO
Roa, Diego F.
Baeza, Rosa
Tolaba, Marcela P.
Effect of ball milling energy on rheological and thermal properties of amaranth flour
topic_facet AMARANTO
VISCOSIDAD
MOLIENDA
ALMACENAMIENTO
description 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
author2 Universidad de Buenos Aires (Argentina). Facultad de Ciencias Exactas y Naturales
author_facet Universidad de Buenos Aires (Argentina). Facultad de Ciencias Exactas y Naturales
Roa, Diego F.
Baeza, Rosa
Tolaba, Marcela P.
format Artículo
author Roa, Diego F.
Baeza, Rosa
Tolaba, Marcela P.
author_sort Roa, Diego F.
title Effect of ball milling energy on rheological and thermal properties of amaranth flour
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
publishDate 2019
url https://repositorio.uca.edu.ar/handle/123456789/5416
work_keys_str_mv AT roadiegof effectofballmillingenergyonrheologicalandthermalpropertiesofamaranthflour
AT baezarosa effectofballmillingenergyonrheologicalandthermalpropertiesofamaranthflour
AT tolabamarcelap effectofballmillingenergyonrheologicalandthermalpropertiesofamaranthflour
bdutipo_str Repositorios
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