This study investigated the effects of radio frequency-assisted hot-air drying (RF-HAD) on the multi-scale structure and physicochemical properties of starch isolated from four tiger nut samples originating from different geographical locations. The results showed that RF-HAD significantly altered starch hydration properties, pasting behavior, rheological characteristics, thermal properties, crystalline structure, the short range order of starch molecules, and granule morphology, with responses varying among samples from different geographical origins. Drying increased amylose content and starch solubility, and swelling power. Rheological analysis indicated enhanced viscoelasticity after RF-HAD treatment, accompanied by increased storage and loss moduli. X-ray diffraction (XRD) and Fourier transform infrared spectroscopy (FTIR) analyses revealed the reconstruction of starch crystalline and short-range ordered structures without altering the chemical backbone. Scanning electron microscopy (SEM) further demonstrated distinct morphological changes among the four varieties. The findings of this research provide technical guidance for the precise processing of tiger nut starch from different geographical origins, contributing to the high-value utilization of tiger nut starch resources and the development of starch-based food products.
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Xie et al. (2026) studied this question.
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