Study of the Effects Induced by Ball Milling Treatment on Different Types of Hydrocolloids in a Corn Starch–Rice Flour System
Abstract
:1. Introduction
2. Materials and Methods
2.1. Raw Materials
2.2. Ball Milling Treatment
2.3. X-ray Diffraction Experiments
2.4. Fourier Transform Infrared Analysis
2.5. Gelling Capacity of Hydrocolloids
2.6. Starch/Flour–Hydrocolloid Blend Preparation
2.7. Pasting Properties of Starch/Flour–Hydrocolloid Blends
2.8. Viscoelastic Properties of Starch/Flour–Hydrocolloid Blends
2.9. Statistical Analysis
3. Results and Discussion
3.1. Structural and Viscosity Properties of the Single Hydrocolloids
3.2. Properties of Binary Hydrocolloid–Starch Blends
3.3. Pasting Properties of Ternary Hydrocolloid–Hydrocolloid–Starch Blends
3.4. Viscoelastic Properties of Hydrocolloids Starch Gels
4. Conclusions
Author Contributions
Funding
Acknowledgments
Conflicts of Interest
References
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Samples | Corn Starch (g) | Rice Flour (g) | Guar Gum (g) | Tara Gum (g) | Methylcellulose (g) | Water (mL) | |||
---|---|---|---|---|---|---|---|---|---|
UN | M | UN | M | UN | M | ||||
Corn starch–rice flour | 1.75 | 1.75 | - | - | - | - | - | - | 25 |
Binary mixtures | |||||||||
starch–flour + UN-GG | 1.75 | 1.75 | 0.25 | - | - | - | - | - | 25 |
starch–flour +M-GG | 1.75 | 1.75 | - | 0.25 | - | - | - | - | 25 |
starch–flour + UN-TG | 1.75 | 1.75 | - | - | 0.25 | - | - | - | 25 |
starch–flour + M-TG | 1.75 | 1.75 | - | - | - | 0.25 | - | - | 25 |
starch–flour + UN-MC | 1.75 | 1.75 | - | - | - | - | 0.25 | - | 25 |
starch–flour + M-MC | 1.75 | 1.75 | - | - | - | - | - | 0.25 | 25 |
Ternary mixtures | |||||||||
starch–flour + UN-MC + UN-GG | 1.75 | 1.75 | 0.125 | - | - | - | 0.125 | - | 25 |
starch–flour + UN-MC + M-GG | 1.75 | 1.75 | - | 0.125 | - | - | 0.125 | - | 25 |
starch–flour + M-MC + M-GG | 1.75 | 1.75 | - | 0.125 | - | - | - | 0.125 | 25 |
starch–flour + UN-MC + UN-TG | 1.75 | 1.75 | - | - | 0.125 | - | 0.125 | - | 25 |
starch–flour + UN-MC + M-TG | 1.75 | 1.75 | - | - | - | 0.125 | 0.125 | - | 25 |
starch–flour + M-MC + M-TG | 1.75 | 1.75 | - | - | - | 0.125 | - | 0.125 | 25 |
Samples | Parameters | |||||||||||||||||||||||
---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
Peak Viscosity (mPa⋅s) | Breakdown (mPa⋅s) | Final Viscosity (mPa⋅s) | Setback (mPa⋅s) | Peak Time min | Pasting Temperature °C | |||||||||||||||||||
Corn starch–rice flour | 4917 | ± | 192 | a | 1300 | ± | 54 | a | 6360 | ± | 328 | a | 2743 | ± | 82 | a | 10.53 | ± | 0.0 | ef | 77.08 | ± | 0.60 | ns |
Single Hydrocolloid + Starch–flour | ||||||||||||||||||||||||
UN-GG | 10431 | ± | 430 | ef | 7168 | ± | 130 | cde | 9026 | ± | 86 | b | 5763 | ± | 385 | bc | 10.70 | ± | 0.0 | f | 78.23 | ± | 2.30 | ns |
M-GG | 8681 | ± | 730 | c | 6337 | ± | 1080 | c | 9529 | ± | 645 | bc | 7185 | ± | 296 | cd | 10.57 | ± | 0.0 | f | 76.30 | ± | 2.90 | ns |
UN-TG | 6732 | ± | 730 | b | 3854 | ± | 203 | b | 11,493 | ± | 1520 | c | 8615 | ± | 1201 | d | 10.60 | ± | 0.0 | f | 76.68 | ± | 0.00 | ns |
M-TG | 6436 | ± | 613 | b | 3508 | ± | 185 | b | 11,651 | ± | 1641 | c | 8723 | ± | 1213 | d | 10.70 | ± | 0.0 | f | 76.60 | ± | 1.00 | ns |
UN-MC | 9031 | ± | 716 | cd | 4224 | ± | 938 | b | 7644 | ± | 5 | ab | 2837 | ± | 216 | a | 10.00 | ± | 0.2 | abc | 76.33 | ± | 0.60 | ns |
M-MC | 9115 | ± | 270 | cd | 4362 | ± | 412 | b | 7912 | ± | 186 | ab | 3158 | ± | 328 | a | 10.07 | ± | 0.1 | c | 76.65 | ± | 1.20 | ns |
Pairs of Hydrocolloids + Starch–flour | ||||||||||||||||||||||||
UN-MC + UN-GG | 10,428 | ± | 107 | ef | 6586 | ± | 35 | cd | 7299 | ± | 370 | ab | 3457 | ± | 228 | a | 10.33 | ± | 0.0 | de | 78.20 | ± | 1.20 | ns |
UN-MC + M-GG | 13,336 | ± | 434 | g | 10,527 | ± | 533 | g | 7277 | ± | 231 | ab | 4468 | ± | 132 | ab | 10.04 | ± | 0.0 | bc | 78.58 | ± | 0.60 | ns |
M-MC + M-GG | 12,980 | ± | 129 | g | 10,934 | ± | 18 | g | 6480 | ± | 2948 | a | 4434 | ± | 2801 | ab | 9.80 | ± | 0.2 | a | 78.60 | ± | 0.50 | ns |
UN-MC + UN-TG | 9778 | ± | 454 | de | 7526 | ± | 260 | de | 8246 | ± | 204 | ab | 5994 | ± | 9 | bc | 10.17 | ± | 0.0 | cd | 78.70 | ± | 1.80 | ns |
UN-MC + M-TG | 10,573 | ± | 134 | ef | 7981 | ± | 362 | e | 8619 | ± | 88 | ab | 6028 | ± | 408 | bc | 10.10 | ± | 0.0 | c | 79.45 | ± | 0.60 | ns |
M-MC + M-TG | 10,948 | ± | 202 | f | 9235 | ± | 418 | f | 7445 | ± | 148 | ab | 5731 | ± | 68 | bc | 9.84 | ± | 0.2 | ab | 77.83 | ± | 1.60 | ns |
Samples | Storage Modulus G′ (Pa) | Loss Modulus G″ (Pa) | Loss Tangent tan δ | |||||||||
---|---|---|---|---|---|---|---|---|---|---|---|---|
Corn starch–rice flour | 1449 | ± | 191 | abc | 147 | ± | 0 | a | 0.103 | ± | 0.013 | ns |
Single Hydrocolloid + Starch–flour | ||||||||||||
UN-GG | 2024 | ± | 320 | d | 234 | ± | 12 | ab | 0.117 | ± | 0.012 | ns |
M-GG | 1222 | ± | 227 | a | 151 | ± | 31 | a | 0.124 | ± | 0.002 | ns |
UN-TG | 1785 | ± | 105 | cd | 315 | ± | 66 | ab | 0.176 | ± | 0.026 | ns |
M-TG | 2887 | ± | 173 | e | 635 | ± | 335 | c | 0.217 | ± | 0.103 | ns |
UN-MC | 1254 | ± | 161 | ab | 212 | ± | 20 | ab | 0.170 | ± | 0.005 | ns |
M-MC | 1287 | ± | 230 | ab | 239 | ± | 66 | ab | 0.185 | ± | 0.018 | ns |
Pairs of Hydrocolloids + Starch–flour | ||||||||||||
UN-MC + UN-GG | 1594 | ± | 101 | abcd | 245 | ± | 50 | ab | 0.153 | ± | 0.021 | ns |
UN-MC + M-GG | 1705 | ± | 201 | bcd | 252 | ± | 3 | ab | 0.149 | ± | 0.016 | ns |
M-MC + M-GG | 1816 | ± | 34 | cd | 284 | ± | 37 | ab | 0.157 | ± | 0.018 | ns |
UN-MC + UN-TG | 1379 | ± | 14 | abc | 237 | ± | 6 | ab | 0.172 | ± | 0.002 | ns |
UN-MC + M-TG | 1751 | ± | 523 | cd | 312 | ± | 113 | ab | 0.177 | ± | 0.012 | ns |
M-MC + M-TG | 1942 | ± | 26 | d | 399 | ± | 110 | b | 0.206 | ± | 0.059 | ns |
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Nuvoli, L.; Conte, P.; Garroni, S.; Farina, V.; Piga, A.; Fadda, C. Study of the Effects Induced by Ball Milling Treatment on Different Types of Hydrocolloids in a Corn Starch–Rice Flour System. Foods 2020, 9, 517. https://doi.org/10.3390/foods9040517
Nuvoli L, Conte P, Garroni S, Farina V, Piga A, Fadda C. Study of the Effects Induced by Ball Milling Treatment on Different Types of Hydrocolloids in a Corn Starch–Rice Flour System. Foods. 2020; 9(4):517. https://doi.org/10.3390/foods9040517
Chicago/Turabian StyleNuvoli, Luca, Paola Conte, Sebastiano Garroni, Valeria Farina, Antonio Piga, and Costantino Fadda. 2020. "Study of the Effects Induced by Ball Milling Treatment on Different Types of Hydrocolloids in a Corn Starch–Rice Flour System" Foods 9, no. 4: 517. https://doi.org/10.3390/foods9040517