Flow behavior and syneresis of ball milled rice starch and their correlations with starch structureFlow behavior and syneresis of ball milled rice starch and their correlations with starch structure
Carbohydrate Polymer Technologies and Applications · Oct 9, 2021
The effects of milling energy (0.26–4.08 kJ/g) on starch structure, flow behavior and syneresis of starch dispersions (4–8% w/v) were investigated. Crystallinity loss of starch (XRD analysis) during milling could be mathematically related with the increase of 1047 cm−1/1022 cm−1 FT-IR intensity ratio (Ri) and it was also reflected by the changes in the shape and surface roughness of starch granules (SEM micrographs). Starch dispersions showed a Newtonian or pseudoplastic flow pattern dependent on starch concentration and milling energy. Consistency of starch dispersions (4 and 6%) remained constant during refrigerated storage only for severely milled starch. Syneresis diminished with increasing milling energy and starch concentration; it could be minimized (4% and 4.08 kJ/g) or completely eliminated (8% and 1.04 kJ/g). Significant correlations of Ri with consistency index and syneresis were found. Ball milling notably improved the suitability of starch as an ingredient in fluid or viscous foodstuffs.Abstract The effects of milling energy (0.26–4.08 kJ/g) on starch structure, flow behavior and syneresis of starch dispersions (4–8% w/v) were investigated. Crystallinity loss of starch (XRD analysis) during milling could be mathematically related with the increase of 1047 cm−1/1022 cm−1 FT-IR intensity ratio (Ri) and it was also reflected by the changes in the shape and surface roughness of starch granules (SEM micrographs). Starch dispersions showed a Newtonian or pseudoplastic flow pattern dependent on starch concentration and milling energy. Consistency of starch dispersions (4 and 6%) remained constant during refrigerated storage only for severely milled starch. Syneresis diminished with increasing milling energy and starch concentration; it could be minimized (4% and 4.08 kJ/g) or completely eliminated (8% and 1.04 kJ/g). Significant correlations of Ri with consistency index and syneresis were found. Ball milling notably improved the suitability of starch as an ingredient in fluid or viscous foodstuffs.
Luciana C. González a b, Maria A. Loubes a b, María M. Bertotto c, Rosa I. Baeza d, Marcela P. Tolaba a b
a
aUniversity of Buenos Aires, School of Exact and Natural Sciences, Department of Industries, Buenos Aires, Argentina
b
bCONICET-University of Buenos Aires Institute of Food Technology and Chemical Processes (ITAPROQ). Buenos Aires, Argentina
c
cServicio Nacional de Sanidad y Calidad Agroalimentaria, Dirección General de Laboratorio Animal, Argentina
d
dPontificia Universidad Católica Argentina, Facultad de Ingeniería y Ciencias Agrarias, Buenos Aires, Argentina