Effect of ultrasound on structural and physicochemical properties of sweetpotato and wheat flours

Volume: 66, Pages: 105118 - 105118
Published: Sep 1, 2020
Abstract
Ultrasound technologies are increasingly used for modification of physicochemical properties of food systems. Effects of ultrasound (20 kHz, 750 W) up to 20 h on physicochemical properties of two varieties of sweetpotato flour were studied and compared with those of commercial wheat flour. Ultrasound induced structural modifications on starch granules mainly in the morphological changes of granules and reduction of the crystallinity. Longer...
Paper Details
Title
Effect of ultrasound on structural and physicochemical properties of sweetpotato and wheat flours
Published Date
Sep 1, 2020
Volume
66
Pages
105118 - 105118
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