Ball milling (BM) is a technology with potential applications in modifying the quality characteristics of food biomolecules.
The aim of this study was to investigate the effects of BM treatments (carried out for durations ranging from 5 to 30 minutes) on the technological functionality of native starches of different botanical origins (maize, potato and tapioca).
The samples were characterised in terms of: % damaged starch, thermal properties, gelatinisation, water absorption capacity (WAC), oil absorption capacity (OAC), swelling power (SP) and cold water solubility (CWS). Solutions of native and treated starch were heated to synthesise hydrogels, which were then assessed for their rheological properties. All samples subjected to BM exhibited lower gelatinisation temperatures and enthalpies than the untreated samples. Technological functionalities (with the exception of OAC) are significantly affected by BM treatment, with a positive correlation with processing time.
Treated tapioca starch exhibited an SP three times higher than the other varieties, while potato starch showed an increase in CWS. Rheological analysis indicates the formation of weak gels, characterised by a lower G’ value in the BM starches compared to the native reference samples. These changes in technological functionality are associated with the amylose/amylopectin ratio and the granule size.
In summary, BM technology is effective in modifying the functionalities of starches by inducing structural changes. These findings pave the way for the development of new food ingredients for innovative formulations.
Bibliography T: R. Boateng et al., Convegno Nazionale di Scienze e Tecnologie Alimentari, Bologna, 9-10 Giugno 2025, 84.
