A comparison of microwave and ultrasonic treatment on swelling power and water solubility of tapioca

Abstract

Analysis of swelling power [SP] and water solubility index [WSI] of tapioca starch as affected by microwave and ultrasonic treatments was determined. The moisture content of the native tapioca starch was adjusted to 30%, 40% and 50% [wb]. The microwave treatment was performed at the power level of 450 W for 2 minutes, and the ultrasonic treatment was carried out at 40 kHz of 40°C for 30 minutes. Analysis of variance showed that the method of modification had a significant effect on SP and WSI. It was found that the microwave treatment decreased the SP and WSI, whereas the ultrasonic treatment increased the SP and WSI at a higher moisture content of native tapioca starch.