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

ABSTRACT Ultrasonication and aqueous ozonation were applied to potato starch simultaneously. Flow properties (i.e., flow behavior index, n; consistency index, K; and apparent viscosity, ηapp) 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 < 0.05) in onset gelatinization temperature (from 54.9 to 59.1 °C) and a significant decrease (p < 0.05) in enthalpy of gelatinization (from 14.6 to 12.2 J/g). There were no significant differences (p < 0.05) between the consistency index (ranged from 4.57 to 4.87 Pas) and apparent viscosity (ranged from 0.10 to 0.13 Pas) of samples treated with ozonation and ultrasonication with no regards of treating sequence. This showed that the order of treatment (i.e., ozonation and ultrasonication) does not have any significant effect on the flow properties of potato starch studied under the conditions applied in this research.