The physicochemical characteristics of cassava starch modified by ultrasonication

Abstract

In this study, cassava starch was modified using physical modification by ultrasonication. Ultrasonication, known as one of the advanced oxidation methods, is environmentally friendly. Modified starches using ultrasonication are still relatively lacking. This research aims to evaluate the stage of oxidation through carbonyl and carboxyl contents, amylose content, and physicochemical characteristics (swelling power, solubility, paste viscosity, brightness) of ultrasonicated starch. Ultrasonication was carried out in combination amplitude (60% and 80%) and process duration (10, 20, 30, and 40 minutes) consisting of eight combinations. The results showed that ultrasonication did not significantly affect the degree of oxidation. Ultrasonication has more effect on starch depolymerization, mainly on amylose content, solubility, and paste viscosity. Considering the issue of environmentally friendly modification that continues to be campaigned for, ultrasonication can be the method of choice for obtaining starch with the characteristics as needed.