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Influence of mechanical activation of starch using planetary ball milling on the development of little millet gluten free bread.
Tamilselvan, T. and Saravanan, M. and Prabhasankar, P. (2024) Influence of mechanical activation of starch using planetary ball milling on the development of little millet gluten free bread. Innovative Food Science and Emerging Technologies (2024), 98. p. 103860.
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Abstract
Planetary ball milling is a simple and cost-effective green technology to mechanically activate starch. In the present study, little millet flour (LMF) was ball milled (BMF) and substituted in different amounts from 5 to 25 g/ 100 g in LMF. Herein, flour morphology, functional properties, batter rheology, bread physical and sensorial characteristics were investigated. Ball milling improved the ultrafine flour content (<40 μ) by 56.58 %. Flour microstructure revealed that mechanical activation structurally altered the starch granules and protein crosslinks leading to increased damaged starch content. In thermogravimetry, BMF (89.98 %) showed highest mass change than LMF (88.34 %) due to larger surface area. Also, BMF substitution significantly improved the water absorption (41.8 %), swelling power (93.77 %) and solubility (30.28 %), whereas gelatinization temperature, peak viscosity and enthalpy reduced signifying faster gelatinization. The XRD pattern and FT-IR spectra (1047/1022 cm
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | Little millet Ball milling Mechanical activation Gluten free bread Microstructure Celiac disease |
| Subjects: | 600 Technology > 08 Food technology > 21 Cereals > 05 Ragi (Finger Millet) 600 Technology > 08 Food technology > 26 Bakery products |
| Divisions: | Flour Milling Bakery and Confectionary Technology |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 18 Dec 2024 09:26 |
| Last Modified: | 18 Dec 2024 09:26 |
| URI: | http://ir.cftri.res.in/id/eprint/18858 |
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