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Effect of ultrasonic modification on physiochemical, structural, functional properties and in vitro starch digestibility of Amaranthus paniculatus (Rajgeera) starch

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Abstract

Amaranth starch was subjected to an ultrasonication bath of 60KHz for 10, 20 and 30 mins. Physio-chemical properties, functional properties and in vitro starch digestibility were investigated. Sonicated starch showed clumps, granule agglomeration and fissures on the starch granule surface. An increase in solubility, swelling, amylose content, transmittance, water and oil absorption capacity was seen in ultrasound-treated samples. However, gel hardness diminishes after sonication. A non-significant change in the crystalline pattern was observed between native and sonicated starch. The RDS (Rapid digestible starch) decreases by sonication modification, whereas SDS (slowly digestible starch) and RS (Resistant starch) increased significantly from 32.81 % to 37.20 % and 9.87 % to 20.98 %, respectively.

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Acknowledgements

NBPGR is highly acknowledged for providing the raw material for the study. The authors thank the Department of Food Science and Technology, Pondicherry university, for providing the instruments and laboratory.

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Authors and Affiliations

  1. Department of Food Science and Technology Pondicherry University, Puducherry, 405016, India

    Pooja Yadav, Uma Bharathi, K. Suruthi & S. J. D. Bosco

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  1. Pooja Yadav
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  2. Uma Bharathi
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  3. K. Suruthi
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  4. S. J. D. Bosco
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Contributions

Pooja Yadav: Conceptualization; Methodology; Visualization; Writing- original draft and Editing.

Uma bharathi: Writing- review and Methodology

Suruthi: Writing-review and Methodology

Dr. S. John Don Bosco: Supervision and validation

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Correspondence to S. J. D. Bosco.

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Yadav, P., Bharathi, U., Suruthi, K. et al. Effect of ultrasonic modification on physiochemical, structural, functional properties and in vitro starch digestibility of Amaranthus paniculatus (Rajgeera) starch. Biomass Conv. Bioref. (2023). https://doi.org/10.1007/s13399-023-04134-8

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