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

The effects of milling energy (0.26–4.08 kJ/g) on starch structure, flow behavior and syneresis dispersions (4–8% w/v) were investigated. Crystallinity loss (XRD analysis) during could be mathematically related with the increase 1047 cm?1/1022 cm?1 FT-IR intensity ratio (Ri) it was also reflected by changes in shape surface roughness granules (SEM micrographs). Starch showed a Newtonian or pseudoplastic pattern dependent concentration energy. Consistency (4 6%) remained constant refrigerated storage only for severely milled starch. Syneresis diminished increasing concentration; minimized (4% 4.08 completely eliminated (8% 1.04 kJ/g). Significant correlations Ri consistency index found. Ball notably improved suitability as an ingredient fluid viscous foodstuffs.