) dropped from 2.074 to 1.535. Thermal analysis revealed a reduction in gelatinization enthalpy (ΔH) from 14.82 to 13.47 J/g and a lower energy barrier for gelatinization. Regarding physicochemical properties, ultrasonically treated Coix seed starch exhibited increased solubility and swelling power, while demonstrating decreased peak viscosity and final viscosity. Furthermore, rheological measurements showed that the storage modulus (G') and loss modulus (G″) at 10 Hz decreased by approximately 34%. In conclusion, ultrasonic treatment significantly shortened the cooking time of Coix seeds, demonstrating its potential as an effective strategy for pre-gelatinization processing.
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Jiang et al. (2026) studied this question.
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