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October 16, 2025Starch - Stärke

Influence of Ozonated and Ultrasonicated Starches in Soup Mix: Technological, In Vitro Digestibility, and Rheo‐Functional Properties

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Authors

KTKavita ThakurRSRajan SharmaASArashdeep Singh

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Overview

Study reveals improvements in rheo-functional properties and in vitro digestibility in soup mixes, indicating enhanced sensory quality.

Key Points

  • Modified starches significantly improved the sensory attributes and functionality of soups.
  • Increased amylose content was linked to enhanced thickness and stabilization of soup mixes.
  • Ozonated and ultrasonicated starches improved in vitro starch digestibility and overall rheological behavior.
  • The physical properties of soup mixes, such as viscosity and solubility, showed significant improvement with modifications.

Cite This Study

Thakur et al. (2025) studied this question.

synapsesocial.com/papers/68f147cc724575985c3fd139https://doi.org/10.1002/star.70123
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