Pasting behaviour of high impact ball milled rice flours and its correlation with the starch structure

  • Maria Ana Loubes
  • Luciana Carla González
  • Marcela Patricia Tolaba
Original Article
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Abstract

The effects of rotational speed and milling time on pasting profile, particle size and morphology, damaged starch and gelatinization enthalpy of modified rice flours were analysed by response surface methodology to investigate the relationships among functional attributes and starch structure. Morphological changes were corroborated by scanning electron microscopy. Peak time (Pt), pasting temperature (PT), peak and final viscosities from rapid visco-analysis showed a significant decrease with increasing of milling severity. The reduction in final viscosity (FV up to 4770 mPa s), particularly for the refined flour fraction (volume median diameter, D50 < 140 µm), evidenced the poor capacity of damaged starch to bind water during heating step. In comparison with native flour, the modified flours presented higher values of damaged starch (DS 5.94–16.46%), and viscosities as well as lower values of gelatinization enthalpy (ΔH 4.67–0.71 J/g), Pt and PT denoting a lower resistance to shear stress and cooking. Such behavior is desirable in mixture design to enhance flour particles dispersion and to facilitate the interaction among food ingredients. Structural changes of starch were strongly associated to pasting behavior as it can be appreciated from the significant correlations founded: FV–DS, setback viscosity (SB)–DS, SB–D50, SB–ΔH. Planetary ball milling is a novel green method to obtain physically modified rice flours with distinctive characteristics regarding native flours, which could be well controlled by selecting suitable milling conditions. More studies should be required to expand the applications of the modified rice flours, in food and non-food products, with specific functional requirements.

Keywords

Planetary ball mill RVA profile Particle size Damage starch Thermal behavior 

Notes

Acknowledgements

We wish to thank Gabriela Barrera, National University of Córdoba, for her assistance in RVA measurements. The authors acknowledge the financial support from Buenos Aires University and National Council of Scientific Research of Argentine. This work has been funded by PME-2006-01685 and UBACYT (Project UBACYT 20020130100442BA).

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Copyright information

© Association of Food Scientists & Technologists (India) 2018

Authors and Affiliations

  • Maria Ana Loubes
    • 1
    • 2
  • Luciana Carla González
    • 1
    • 2
  • Marcela Patricia Tolaba
    • 1
    • 2
  1. 1.Faculty of Exact and Natural Sciences, Industry DepartmentUniversity of Buenos AiresBuenos AiresArgentina
  2. 2.Institute of Food Technology and Chemical Processes (ITAPROQ)CONICET - University of Buenos AiresBuenos AiresArgentina

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