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dc.contributor.author
Loubes, María Ana
dc.contributor.author
Tolaba, Marcela Patricia
dc.date.available
2018-01-02T18:01:10Z
dc.date.issued
2014-01
dc.identifier.citation
Loubes, María Ana; Tolaba, Marcela Patricia; Thermo-mechanical rice flour modification by planetary ball milling; Elsevier Science; LWT - Food Science and Technology; 57; 1; 1-2014; 320-328
dc.identifier.issn
0023-6438
dc.identifier.uri
http://hdl.handle.net/11336/32002
dc.description.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 (450–650 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.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Elsevier Science
dc.rights
info:eu-repo/semantics/openAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.subject
Particle Size
dc.subject
Thermal Properties
dc.subject
Crystallinity
dc.subject
Damaged Starch
dc.subject
Planetary Ball Milling
dc.subject.classification
Alimentos y Bebidas
dc.subject.classification
Otras Ingenierías y Tecnologías
dc.subject.classification
INGENIERÍAS Y TECNOLOGÍAS
dc.title
Thermo-mechanical rice flour modification by planetary ball milling
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2017-12-29T14:19:42Z
dc.journal.volume
57
dc.journal.number
1
dc.journal.pagination
320-328
dc.journal.pais
Países Bajos
dc.journal.ciudad
Amsterdam
dc.description.fil
Fil: Loubes, María Ana. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
dc.description.fil
Fil: Tolaba, Marcela Patricia. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
dc.journal.title
LWT - Food Science and Technology
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0023643814000024
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1016/j.lwt.2013.12.048
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