Effects of Ultrasonic Treatment on Properties of Cassava Starch Paste
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Abstract:
Cassava starch paste was ultrasonic-treated and the effects of ultrasonic on paste properties were determined. The results indicated that a 5-minuete ultrasonic treatment decreased the viscosity of cassava starch paste, but increased anti-shearing ability.Short time ultrasonic treatment increased transparency of the paste effectively, from 10.05 up to 38.5 after treated for 1.5 minuets. The retrogradation trend decreased after ultrasonic treatment and retrogradation intensity increased within 1.5 minutes, above which similar impact was found. Ultrasonic treatment was an effective modified method to alter the properties of cassava starch paste.
