Artículo

El editor solo permite decargar el artículo en su versión post-print desde el repositorio. Por favor, si usted posee dicha versión, enviela a
Consulte el artículo en la página del editor
Consulte la política de Acceso Abierto del editor

Abstract:

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 (450-650rpm) and milling time (10-20min) 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.

Registro:

Documento: Artículo
Título:Thermo-mechanical rice flour modification by planetary ball milling
Autor:Loubes, M.A.; Tolaba, M.P.
Filiación:Industry Department, Faculty of Exact and Natural Sciences, University of Buenos Aires (FCEyN-UBA), Buenos Aires, Argentina
Palabras clave:Crystallinity; Damaged starch; Particle size; Planetary ball milling; Thermal properties
Año:2014
Volumen:57
Número:1
Página de inicio:320
Página de fin:328
DOI: http://dx.doi.org/10.1016/j.lwt.2013.12.048
Título revista:LWT - Food Science and Technology
Título revista abreviado:LWT - Food Sci. Technol.
ISSN:00236438
CODEN:LBWTA
Registro:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00236438_v57_n1_p320_Loubes

Referencias:

  • (1995) Approved methods of the AACC, , American Association of Cereal Chemists Methods 44-15A, 76-30A, American Association of Cereal Chemists, St Paul, MN
  • Anzai, M., Hagiwara, T., Watanabe, M., Komiyama, J., Suzuki, T., Relationship between enthalpy relaxation and water sorption of ball-milled potato Starch (2010) Journal of Food Engineering, 104 (1), pp. 43-48
  • (1995) Official methods of analysis, , Association of Official Analytical Chemists (AOAC) Association of Official Analytical Chemists, Washington, D.C
  • Champagne, E.T., (2004) Rice chemistry and technology, , American Association of Cereal Chemists, St Paul, MN
  • Cham, S., Suwannaporn, P., Effect of hydrothermal treatment of riceflour on various rice noodles quality (2010) Journal of Cereal Science, 51 (3), pp. 284-291
  • Charkhi, A., Kazemian, H., Kazemeini, M., Optimized experimental design for natural clinoptilolite zeolite ball milling to produce nano powders (2010) Powder Technology, 203, pp. 389-396
  • Chen, J.J., (1995) Effect of milling methods on the physicochemical properties of waxy rice flour, , National Chung-Hsing University, R.O.C, (MS thesis)
  • Chen, J.J., Lu, S., Lii, C.Y., Effects of milling on the physicochemical characteristics of waxy rice in Taiwan (1999) Cereal Chemistry, 76 (5), pp. 796-799
  • Chiang, P.-Y., Yeh, A.-I., Effect of soaking on wet-milling of rice (2002) Journal of Cereal Science, 35, pp. 85-94
  • Dias, A.B., Müller, C.M.O., Larotonda, F.D.S., Laurindo, J.B., Mechanical and barrier properties of composite films based on rice flour and cellulose fibers (2011) LWT - Food Science and Technology, 44 (2), pp. 535-542
  • Fukumori, Y., Tamura, I., Jono, K., Miyamoto, M., Tokumitsu, H., Ichikawa, H., Dry grinding of chitosan powder by a planetary ball mill (1998) Advanced Powder Technology, 9 (4), pp. 281-292
  • Hagenimana, A., Ding, X., Fang, T., Evaluation of rice flour modified by extrusion cooking (2006) Journal of Cereal Science, 43, pp. 38-46
  • Han, M.R., Chang, M.J., Kim, M.H., Changes in physicochemical properties of rice starch processed by ultra-fine pulverization (2007) Journal of Applied Biological Chemistry, 50 (4), pp. 234-238
  • Huang, Z.Q., Lu, J.P., Li, X.H., Tong, Z.F., Effect of mechanical activation on physico-chemical properties and structure of cassava starch (2007) Carbohydrate Polymers, 68 (1), pp. 128-135
  • Khuri, A.I., Cornell, J.A., (1987) Response surfaces designs and analyses, , Marcel Dekker, Inc., American Society for Quality Control, Quality Press, New York
  • Lai, H.-M., Effects of hydrothermal treatment on the physicochemical properties of pregelatinized rice flour (2001) Food Chemistry, 72, pp. 455-463
  • Liu, T.Y., Ma, Y., Yu, S.F., Xue, S., The effect of ball milling treatment on structure and porosity of maize starch granule (2011) Innovative Food Science and Emerging Technologies, 12, pp. 586-593
  • Li, J.-Y., Yeh, A.-I., Relationship between thermal, rheological characteristics and swelling power for various starches (2001) Journal of Food Engineering, 50, pp. 141-148
  • Lu, S., Lin, T.-C., Rice-based snacks foods (2001) Snack foods processing, , CRC Press, Boca Raton, (Chapter 16), W. Lusas (Ed.)
  • Mahasukhonthachat, K., Sopade, P.A., Gidley, M.J., Kinetics of starch digestion in sorghum as affected by particle size (2010) Journal of Food Engineering, 96, pp. 18-28
  • Martínez-Bustos, F., López-Soto, M., San Martín-Martínez, E., Zazueta-Morales, J.J., Velez-Medina, J.J., Effects of high energy milling on some functional properties of jicama starch (Pachyrrhizus erosus L. Urban) and cassava starch (Manihot esculenta Crantz) (2007) Journal of Food Engineering, 78 (4), pp. 1212-1220
  • Menegassi, B., Pilosof, A.M.R., Arêas, J.A.G., Comparison of properties of native and extruded amaranth (Amaranthus cruentus L. - BRS Alegria) flour (2011) Food Science and Technology, 44, pp. 1915-1921
  • Nishita, K.D., Bean, M.M., Grinding methods: their impact on rice flour properties (1982) Cereal Chemistry, 59, pp. 46-49
  • Raphaelides, S.N., Georgiadis, N., Effect of fatty acids on the rheological behaviour of maize starch dispersions during heating (2006) Carbohydrate Polymers, 65, pp. 81-92
  • Shih, F., King, J., Daigle, K., An, H.-J., Ali, R., Physicochemical properties ofrice starch modified by hydrothermal treatments (2007) Cereal Chemistry, 84 (5), pp. 527-531
  • Suksomboon, A., Naivikul, O., Effect of dry- and wet-milling processes on chemical, physicochemical properties and starch molecular structures of rice starches (2006) Kasetsart Journal (Natural Science), 40, pp. 125-134
  • Szymońska, J., Targosz-Korecka, M., Krok, F., Characterization of starch nanoparticles (2009) Journal of Physics: Conference Series, 146 (1), p. 012027
  • Tester, R.F., Morrison, W.R., Swelling and gelatinization of cereal starches. II. Waxy rice starches (1990) Cereal Chemistry, 67, pp. 558-563
  • Tsai, W.T., Yang, J.M., Hsu, H.C., Lin, C.M., Lin, K.Y., Chiu, C.H., Development and characterization of mesoporosity in eggshell ground by planetary ball milling (2008) Microporous and Mesoporous Materials, 111, pp. 379-386
  • Vandeputte, G.E., Derycke, V., Geeroms, J., Delcour, J.A., Rice starches. II. Structural aspects provide insight into swelling and pasting properties (2003) Journal of Cereal Science, 38, pp. 53-59
  • Wang, L., Xie, B., Shi, J., Xue, S., Deng, Q., Yu Wei, Y., Physicochemical properties and structure of starches from Chinese rice cultivars (2010) Food Hydrocolloids, 24, pp. 208-216
  • Wu, Y., Chen, Z., Li, X., Wang, Z., Retrogradation properties of high amylose rice flour and rice starch by physical modification (2010) LWT - Food Science and Technology, 43 (3), pp. 492-497
  • Yang, C.H., (1994) Studies on the preparation, processing properties, and the factors influencing the properties of semi-dry milled rice flour, , National Taiwan University, R.O.C, (PhD thesis)
  • Yeh, A.-I., Preparation and applications of rice flour (2004) Rice chemistry and technology, , American Association of Cereal Chemists, St. Paul, MN, E.T. Champagne (Ed.)
  • Zhang, Q., Yang, J., Teng, S., Dave, R.N., Zhu, L., Wang, P., In-situ, simultaneous milling and coating of particulates with nanoparticles (2009) Powder Technology, 196, pp. 292-297
  • Zhang, Z., Zhao, S., Xiong, S., Morphology and physicochemical properties of mechanically activated rice starch (2010) Carbohydrate Polymers, 79, pp. 341-348

Citas:

---------- APA ----------
Loubes, M.A. & Tolaba, M.P. (2014) . Thermo-mechanical rice flour modification by planetary ball milling. LWT - Food Science and Technology, 57(1), 320-328.
http://dx.doi.org/10.1016/j.lwt.2013.12.048
---------- CHICAGO ----------
Loubes, M.A., Tolaba, M.P. "Thermo-mechanical rice flour modification by planetary ball milling" . LWT - Food Science and Technology 57, no. 1 (2014) : 320-328.
http://dx.doi.org/10.1016/j.lwt.2013.12.048
---------- MLA ----------
Loubes, M.A., Tolaba, M.P. "Thermo-mechanical rice flour modification by planetary ball milling" . LWT - Food Science and Technology, vol. 57, no. 1, 2014, pp. 320-328.
http://dx.doi.org/10.1016/j.lwt.2013.12.048
---------- VANCOUVER ----------
Loubes, M.A., Tolaba, M.P. Thermo-mechanical rice flour modification by planetary ball milling. LWT - Food Sci. Technol. 2014;57(1):320-328.
http://dx.doi.org/10.1016/j.lwt.2013.12.048