Impact of thermo-sonication on quality indices 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.