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dc.contributor.author
González, Luciana Carla
dc.contributor.author
Loubes, María Ana
dc.contributor.author
Tolaba, Marcela Patricia
dc.date.available
2019-12-17T16:27:31Z
dc.date.issued
2018-09
dc.identifier.citation
González, Luciana Carla; Loubes, María Ana; Tolaba, Marcela Patricia; Incidence of milling energy on dry-milling attributes of rice starch modified by planetary ball milling; Elsevier; Food Hydrocolloids; 82; 9-2018; 155-163
dc.identifier.issn
0268-005X
dc.identifier.uri
http://hdl.handle.net/11336/92382
dc.description.abstract
Rice starch was modified in a planetary mill. The effects of milling energy (E) on physicochemical and functional properties were investigated. Particle size, crystallinity degree and gelatinization enthalpy were reduced with the increase of milling energy. The effect of E on particle size reduction could be predicted by generalized Holmes' model. Heat dissipation was evidenced during milling through the non-linear relationship between size reduction ratio and milling energy. Hydration and pasting properties were significantly affected. Water soluble index (WSI) and swelling power (SP) increased with increasing both energy and temperature of hydration test. For the greatest energy and temperature level (85 °C), WSI value varied between 1.5 and 29.7% and SP value between 7.4 and 16.4 g/g, relative to native starch. The crystallinity showed negative relationships with WSI and a SP. Regards to pasting properties, peak viscosity (PV) decreased from 4384 mPa s to 544 mPa s as E varied between 0 kJ/g and 4.08 kJ/g. Peak, setback and final viscosities parameters showed a linear relationship with the particle size. There were found strong correlations between physicochemical and functional properties of modified starches, which evidenced the dependence of the modification on milling severity. Planetary ball milling is presented as an eco-friendly alternative to modify native rice starch properties.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Elsevier
dc.rights
info:eu-repo/semantics/openAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
CRYSTALLINITY
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FUNCTIONAL PROPERTIES
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GRINDING ENERGY
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HIGH IMPACT MILL
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PARTICLE SIZE
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Alimentos y Bebidas
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Otras Ingenierías y Tecnologías
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INGENIERÍAS Y TECNOLOGÍAS
dc.subject.classification
Alimentos y Bebidas
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Otras Ingenierías y Tecnologías
dc.subject.classification
INGENIERÍAS Y TECNOLOGÍAS
dc.title
Incidence of milling energy on dry-milling attributes of rice starch modified 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
2019-12-16T19:09:37Z
dc.journal.volume
82
dc.journal.pagination
155-163
dc.journal.pais
Países Bajos
dc.journal.ciudad
Amsterdam
dc.description.fil
Fil: González, Luciana Carla. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias. Instituto de Tecnología de Alimentos y Procesos Quimicos. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Tecnología de Alimentos y Procesos Quimicos.; Argentina
dc.description.fil
Fil: Loubes, María Ana. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias. Instituto de Tecnología de Alimentos y Procesos Quimicos. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Tecnología de Alimentos y Procesos Quimicos.; Argentina
dc.description.fil
Fil: Tolaba, Marcela Patricia. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias. Instituto de Tecnología de Alimentos y Procesos Quimicos. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Tecnología de Alimentos y Procesos Quimicos.; Argentina
dc.journal.title
Food Hydrocolloids
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0268005X17321641
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1016/j.foodhyd.2018.03.051
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