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

Pearled amaranth grains obtained by abrasive milling were processed by planetary ball milling to produce amaranth flours. The influence of milling energy on rheological and thermal behavior of amaranth flour dispersions and stability during 24 h storage at 4 °C were investigated based on a factorial...

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Autores principales: Roa, D.F., Baeza, R.I., Tolaba, M.P.
Formato: JOUR
Materias:
Amaranth
Ball milling
Pseudoplastic behavior
Viscosity
Differential scanning calorimetry
Dispersions
Food storage
Gelation
Milling (machining)
Shear stress
Crystalline structure
Flow behavior index
Planetary ball milling
Pseudoplastic
Rheological behaviors
Rotational viscometer
Stable dispersions
Acceso en línea:http://hdl.handle.net/20.500.12110/paper_00221155_v52_n12_p8389_Roa
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Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires
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spelling todo:paper_00221155_v52_n12_p8389_Roa2023-10-03T14:27:12Z Effect of ball milling energy on rheological and thermal properties of amaranth flour Roa, D.F. Baeza, R.I. Tolaba, M.P. Amaranth Ball milling Pseudoplastic behavior Viscosity Differential scanning calorimetry Dispersions Food storage Gelation Milling (machining) Shear stress Viscosity Amaranth Crystalline structure Flow behavior index Planetary ball milling Pseudoplastic Rheological behaviors Rotational viscometer Stable dispersions Ball milling Pearled amaranth grains obtained by abrasive milling were processed by planetary ball milling to produce amaranth flours. The influence of milling energy on rheological and thermal behavior of amaranth flour dispersions and stability during 24 h storage at 4 °C were investigated based on a factorial design. The rheological behavior of flour dispersions (4 % and 8 % w/v) was determined using a rotational viscometer, while gelatinization degree was determined by differential scanning calorimetry as a measure of structural changes.The power law model was found to be suitable in expressing the relationship between shear stress and shear rate. Flour dispersions showed a pseudoplastic behavior. However this character decreased with the storage being dependent on flour concentration and milling energy. A decrease of the consistency index and an increase of the flow behavior index were observed as a result of the increasing milling energy. Gelatinization enthalpy decrease showed the loss of crystalline structure due to ball milling. Amaranth flour dispersions presented increasing stability 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. © 2015, Association of Food Scientists & Technologists (India). Fil:Baeza, R.I. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Tolaba, M.P. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. JOUR info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by/2.5/ar http://hdl.handle.net/20.500.12110/paper_00221155_v52_n12_p8389_Roa
institution Universidad de Buenos Aires
institution_str I-28
repository_str R-134
collection Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA)
topic Amaranth
Ball milling
Pseudoplastic behavior
Viscosity
Differential scanning calorimetry
Dispersions
Food storage
Gelation
Milling (machining)
Shear stress
Viscosity
Amaranth
Crystalline structure
Flow behavior index
Planetary ball milling
Pseudoplastic
Rheological behaviors
Rotational viscometer
Stable dispersions
Ball milling
spellingShingle Amaranth
Ball milling
Pseudoplastic behavior
Viscosity
Differential scanning calorimetry
Dispersions
Food storage
Gelation
Milling (machining)
Shear stress
Viscosity
Amaranth
Crystalline structure
Flow behavior index
Planetary ball milling
Pseudoplastic
Rheological behaviors
Rotational viscometer
Stable dispersions
Ball milling
Roa, D.F.
Baeza, R.I.
Tolaba, M.P.
Effect of ball milling energy on rheological and thermal properties of amaranth flour
topic_facet Amaranth
Ball milling
Pseudoplastic behavior
Viscosity
Differential scanning calorimetry
Dispersions
Food storage
Gelation
Milling (machining)
Shear stress
Viscosity
Amaranth
Crystalline structure
Flow behavior index
Planetary ball milling
Pseudoplastic
Rheological behaviors
Rotational viscometer
Stable dispersions
Ball milling
description Pearled amaranth grains obtained by abrasive milling were processed by planetary ball milling to produce amaranth flours. The influence of milling energy on rheological and thermal behavior of amaranth flour dispersions and stability during 24 h storage at 4 °C were investigated based on a factorial design. The rheological behavior of flour dispersions (4 % and 8 % w/v) was determined using a rotational viscometer, while gelatinization degree was determined by differential scanning calorimetry as a measure of structural changes.The power law model was found to be suitable in expressing the relationship between shear stress and shear rate. Flour dispersions showed a pseudoplastic behavior. However this character decreased with the storage being dependent on flour concentration and milling energy. A decrease of the consistency index and an increase of the flow behavior index were observed as a result of the increasing milling energy. Gelatinization enthalpy decrease showed the loss of crystalline structure due to ball milling. Amaranth flour dispersions presented increasing stability 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. © 2015, Association of Food Scientists & Technologists (India).
format JOUR
author Roa, D.F.
Baeza, R.I.
Tolaba, M.P.
author_facet Roa, D.F.
Baeza, R.I.
Tolaba, M.P.
author_sort Roa, D.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
url http://hdl.handle.net/20.500.12110/paper_00221155_v52_n12_p8389_Roa
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