Effects of Ultrasonication and Aqueous Ozonation on Gelatinization and Flow Properties of Potato Starch

Ultrasonication and aqueous ozonation were applied to potato starch simultaneously. Flow properties (i.e., flow behavior index, n; consistency index, K; and apparent viscosity, η app ) of samples were determined using a rheometer. A differential scanning calorimeter (DSC) was used to measure the gel...

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Bibliographic Details
Published in:Ozone: science & engineering 2018-03, Vol.40 (2), p.105-112
Main Authors: Ibanoğlu, Şenol, Özaslan, Zeynep Tuğba, Ibanoğlu, Esra
Format: Article
Language:English
Subjects:
Consistency
Enthalpy
Food Polymer
Modification
Oxidation
Ozonation
Ozone
Potatoes
Properties (attributes)
Rheology
Starch
Viscosity
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Summary:Ultrasonication and aqueous ozonation were applied to potato starch simultaneously. Flow properties (i.e., flow behavior index, n; consistency index, K; and apparent viscosity, η app ) of samples were determined using a rheometer. A differential scanning calorimeter (DSC) was used to measure the gelatinization properties of samples (onset, peak and conclusion gelatinization temperatures and enthalpy of gelatinization). Results showed that ozonation caused a significant increase (p 
ISSN:0191-9512
1547-6545
DOI:10.1080/01919512.2017.1398634