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September 10, 2025Starch - Stärke

Effect of Ultrasonication Parameters on Properties of Kodo Millet Starch and Development of Gummies Using the Modified Starches

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Authors

JAJitiprova AdhikaryDDDitimoni DuttaTezpur UniversityBKBharati KumariTezpur University

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Overview

This research demonstrates the impact of ultrasonication parameters on starch modification, highlighting its benefits in gummy texture and nutritional value.

Key Points

  • The modified kodo millet starch exhibited improved gel strength and chewiness compared to control gummies.
  • Gummies made with modified starch (MS2) showed lower water activity at 0.544 and enhanced digestibility.
  • Ultrasonication at 40% amplitude significantly improved physicochemical properties of kodo millet starch.
  • Sensory evaluation confirmed the acceptability of gummies formulated with modified starch in the confectionery sector.

Cite This Study

Adhikary et al. (2025) studied this question.

synapsesocial.com/papers/68c1ad5554b1d3bfb60e5185https://doi.org/10.1002/star.70078
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Also Consider

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  4. 4Physicochemical and functional properties of starch isolated from foxtail millet flour by different extraction methods and hydration ratios with nanotechnology-assisted modification and nanoscale characterization2026
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