Flow behavior and syneresis of ball milled rice starch and their correlations with starch structure

González, Luciana Carla; Loubes, María Ana; Bertotto, María M.; Baeza, Rosa; Tolaba, Marcela P.

doi:10.1016/j.carpta.2021.100168

Cited by 11 publications

(2 citation statements)

References 29 publications

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“…The main component of rice is starch, which accounts for more than 80% of the total composition [ 13 ]. RS can be used as a texturizing agent to improve product viscosity, syneresis control, and shelf-life characteristics [ 14 , 15 , 16 , 17 ]. It is widely used in rice flour, rice cakes, and various snack foods because of its light color, fine grain, good flavor, and great processing characteristics [ 18 , 19 ].…”

Section: Introductionmentioning

confidence: 99%

Pasting, Rheological, and Tribological Properties of Rice Starch and Oat Flour Mixtures at Different Proportions

Liu

Cao

Ouyang

et al. 2022

Foods

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Rice starch (RS) and oat flour (OF) were mixed in different proportions, and the pasting properties, particle size, rheology, and tribological properties of the mixed system were analyzed. According to the RVA results, OF inhibited the starch pasting, and the pasting temperature and peak viscosity of the mixed system increased. The particle size shifted toward the small particle size after the mixing of RS and OF components, and the RS/OF 9/1 particle size is the smallest. All samples exhibited shear dilution behavior and the viscosity of the system could be significantly increased at a 10 wt% RS content. At sliding speeds of >1 mm/s, the friction of the mixture is usually between the two individual components, which also confirmed the association or interaction between the two polymers.

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Section: Introductionmentioning

confidence: 99%

Pasting, Rheological, and Tribological Properties of Rice Starch and Oat Flour Mixtures at Different Proportions

Liu

Cao

Ouyang

et al. 2022

Foods

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“…Numerous applications of natural polymers are limited by the ability of the polymers to give a gel with exudation (syneresis) (Chen, Xu & Wang, 2007;Gonzalez, Loubes, Bertotto, Baeza & Tolaba, 2021;Laplante, Turgeon & Paquin, 2006). Some of the applications are relevant for human health management like cell cultures in hydrogels for disease diagnostics and tissue engineering (Divoux, Mao & Snabre, 2015;Hoffman, 2012;Jafari, Farahani, Sedighi, Rabiee & Savoji, 2022;Peppas, Bures, Leobandung & Ichikawa, 2000;Zhang et al, 2020).…”

Section: Introductionmentioning

confidence: 99%

Sulfate groups position determines the ionic selectivity and syneresis properties of carrageenan systems

Elmarhoum

Mathieu

Ako

et al. 2023

Carbohydrate Polymers

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Chemometrics analysis of the flow and thermal properties of cardaba banana starch

Olawoye,

Olaoye

2024

J Sci Food Agric

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BACKGROUNDStarch from a non‐conventional source such as cardaba banana is relatively underexplored compared to conventional sources such as potato, maize or tapioca. Its high amylose content, however, suggests its suitability for specific industrial uses. Understanding the flowability, rheology and thermal properties of cardaba banana starch could lead to its novel application in food product formulation and pharmaceutical industry. Therefore, the present study aimed to examine the effect of modification on the bulk material characterization (powder flowability), granule size and shape (measured by light microscope), rheology and thermal properties of cardaba banana starch.RESULTSThe flowability of cross‐linked starch was affected significantly by the granule size (105 892.7 μm), shape (circularity 0.78) and compressibility (0.20), making it a more free‐flowing powder than other starch powders. The rheological behavior of the starch paste revealed that the Herschel–Bulkley model best predicts the rheological behavior with the highest coefficient of determinant (R2 > 0.9).CONCLUSIONCross‐linked Cardaba banana starch with an excellent characteristic will find good application in food products that require free‐flowing behavior. © 2024 Society of Chemical Industry.

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Flow behavior and syneresis of ball milled rice starch and their correlations with starch structure

Cited by 11 publications

References 29 publications

Pasting, Rheological, and Tribological Properties of Rice Starch and Oat Flour Mixtures at Different Proportions

Pasting, Rheological, and Tribological Properties of Rice Starch and Oat Flour Mixtures at Different Proportions

Sulfate groups position determines the ionic selectivity and syneresis properties of carrageenan systems

Chemometrics analysis of the flow and thermal properties of cardaba banana starch

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