Effect of ultrasonic treatment on the morphological, physicochemical, functional, and rheological properties of starches with different granule size

Sonication (25 kHz) was applied to plantain (large granule size) and taro (small granule size) starches for two treatment durations (20 and 50 min) using a flow-cell at controlled temperature of 4 ± 0.1°C. The granule size distribution of starches was only slightly affected by the ultrasound treatme... View More