Impact of thermo-sonication on quality indices of starch-based sauces

•High-intensity ultrasound treatment of rice starch was conducted at different process temperatures.•Severe ultrasound treatment conditions led to complete gelatinization of rice starch.•Ultrasound treatment enhanced rheological and textural properties of starch-based sauces.•Ultrasonication improve...

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Bibliographic Details
Published in:Ultrasonics sonochemistry 2021-05, Vol.73, p.105473-105473, Article 105473
Main Authors: Okonkwo, Valentine C., Kwofie, Ebenezer M., Mba, Ogan I., Ngadi, Michael O.
Format: Article
Language:English
Subjects:
Freeze/thaw cycle
Original
Rheology
Rice starch
Texture
Ultrasound
White sauce
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Summary:•High-intensity ultrasound treatment of rice starch was conducted at different process temperatures.•Severe ultrasound treatment conditions led to complete gelatinization of rice starch.•Ultrasound treatment enhanced rheological and textural properties of starch-based sauces.•Ultrasonication improved the freeze/thaw stability of starch-based sauces.•Ultrasound treated starches are potentially applicable in the formulation of starch-based sauces. In this study, ultrasonication, a physical, relatively cheap, and environmentally benign technology, was investigated to characterize its effect on functional properties of rice starch and rice starch-based sauces. Temperature-assisted ultrasound treatment improved the granular swelling power, fat and water absorption capacities, and thermal properties of rice starch, signifying its suitability in the formulation of starch-based sauces. Rheological characterization of the formulated sauces revealed a shear-thinning flow behavior, well described by the Ostwald de Waele model, while viscoelastic properties showed the existence of a weak gel. Results indicated that ultrasonication significantly enhanced the pseudoplastic behavior of starch-based sauces. Additionally, textural analysis showed that textural attributes (stickiness, stringiness, and work of adhesion) were also improved with ultrasonication. Moreover, enhanced freeze/thaw stability was also achieved with ultrasound-treated starch-based sauces. Overall, the results from this study show that ultrasound-treated starches can be used in the formulation of sauces and potentially other food products, which meets the requirements for clean label and minimally processed foods.
ISSN:1350-4177
1873-2828
DOI:10.1016/j.ultsonch.2021.105473