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Summary Ultrasonication is a novel, green, and sustainable method to modify the native starch for improved functionality and pronounced industrial applications. In the present study, the impact of ultrasonication power (40%, 50%, and 60%) on black wheat starch was observed on functional and pasta‐making attributes. Ultrasonication induced surface and microstructural alterations with minimal impact on the overall integrity of starch granules. The sound waves disrupted starch granules through cavitation and starch degradation by radial attack. Scanning electron microscope (SEM) images revealed that ultrasonication disrupted the starch granules and a porous structure was developed. The treatment induced fissures and pores formation leading to structural rearrangements without any impact at the molecular level. With the increment in the power of ultrasonication, the scratching and fissures on the starch granules are increased which further modifies the starch functionality. Due to structural disruption of long amylopectin helices into short‐chain amylopectin and dextrin resulted in a more crystalline structure of starch, the results were supported by X‐ray diffraction (XRD) and Fourier transform infrared (FTIR) spectra. This alteration in starch structure increased the amylose concentration, solubility, and swelling capacity of modified starch. Pasta prepared with modified starch shows improved cooking and textural properties.
Panghal et al. (Wed,) studied this question.