| Abstrakt: |
Amaranth starch was subjected to an ultrasonication bath of 60KHz for 10, 20 and 30 mins. Physio-chemical properties, functional properties and in vitrostarch 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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