Thermo-mechanical rice flour modification by planetary ball milling

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Planetary ball milling is presented as an alternative way to improve the native flour properties by physical modification. A grinding protocol was developed by combination of grinding and pause stages. The effect of rotational speed (450-650 rpm) and milling time (10-20 min) on flour properties were...

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Autores principales: Loubes, M.A., Tolaba, M.P.
Formato: INPR
Lenguaje:English
Materias:
Crystallinity
Damaged starch
Particle size
Planetary ball milling
Thermal properties
Acceso en línea:http://hdl.handle.net/20.500.12110/paper_00236438_v_n_p_Loubes
Aporte de:
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires
id todo:paper_00236438_v_n_p_Loubes
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spelling todo:paper_00236438_v_n_p_Loubes2023-10-03T14:34:26Z Thermo-mechanical rice flour modification by planetary ball milling Loubes, M.A. Tolaba, M.P. Crystallinity Damaged starch Particle size Planetary ball milling Thermal properties Planetary ball milling is presented as an alternative way to improve the native flour properties by physical modification. A grinding protocol was developed by combination of grinding and pause stages. The effect of rotational speed (450-650 rpm) and milling time (10-20 min) on flour properties were determined using RSM method. The effect of milling conditions on flour attributes was significant. With increasing milling speed and time a significant increase in damaged starch, water-absorption and solubility indexes was observed. Changes in functional attributes, intrinsically related to structural and morphological properties of rice flour, were satisfactorily correlated with crystallinity loss, specific surface area and gelatinization degree. Modified rice flours presented pre-gelatinized characteristics which can offer new opportunities for flour applications, for example as ingredient for instant meal product. Flour modification can be controlled by selecting milling conditions. The distinctive characteristic of the planetary ball mill was the fast speed with which the modified flour was obtained which presented intermediate characteristics in relation with native and amorphous state. © 2014 Elsevier Ltd. All rights reserved. Fil:Tolaba, M.P. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. INPR English info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by/2.5/ar http://hdl.handle.net/20.500.12110/paper_00236438_v_n_p_Loubes
institution Universidad de Buenos Aires
institution_str I-28
repository_str R-134
collection Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA)
language English
orig_language_str_mv English
topic Crystallinity
Damaged starch
Particle size
Planetary ball milling
Thermal properties
spellingShingle Crystallinity
Damaged starch
Particle size
Planetary ball milling
Thermal properties
Loubes, M.A.
Tolaba, M.P.
Thermo-mechanical rice flour modification by planetary ball milling
topic_facet Crystallinity
Damaged starch
Particle size
Planetary ball milling
Thermal properties
description Planetary ball milling is presented as an alternative way to improve the native flour properties by physical modification. A grinding protocol was developed by combination of grinding and pause stages. The effect of rotational speed (450-650 rpm) and milling time (10-20 min) on flour properties were determined using RSM method. The effect of milling conditions on flour attributes was significant. With increasing milling speed and time a significant increase in damaged starch, water-absorption and solubility indexes was observed. Changes in functional attributes, intrinsically related to structural and morphological properties of rice flour, were satisfactorily correlated with crystallinity loss, specific surface area and gelatinization degree. Modified rice flours presented pre-gelatinized characteristics which can offer new opportunities for flour applications, for example as ingredient for instant meal product. Flour modification can be controlled by selecting milling conditions. The distinctive characteristic of the planetary ball mill was the fast speed with which the modified flour was obtained which presented intermediate characteristics in relation with native and amorphous state. © 2014 Elsevier Ltd. All rights reserved.
format INPR
author Loubes, M.A.
Tolaba, M.P.
author_facet Loubes, M.A.
Tolaba, M.P.
author_sort Loubes, M.A.
title Thermo-mechanical rice flour modification by planetary ball milling
title_short Thermo-mechanical rice flour modification by planetary ball milling
title_full Thermo-mechanical rice flour modification by planetary ball milling
title_fullStr Thermo-mechanical rice flour modification by planetary ball milling
title_full_unstemmed Thermo-mechanical rice flour modification by planetary ball milling
title_sort thermo-mechanical rice flour modification by planetary ball milling
url http://hdl.handle.net/20.500.12110/paper_00236438_v_n_p_Loubes
work_keys_str_mv AT loubesma thermomechanicalriceflourmodificationbyplanetaryballmilling
AT tolabamp thermomechanicalriceflourmodificationbyplanetaryballmilling
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