Effect of ozonation, ultrasound application and xanthan gum adding on the selected properties of rice starch

Effect of ozonation, ultrasound processing and xanthan gum addition on the cooked viscosity and differential sccanning calorimetry (DSC) analysis of rice starch were investigated. Rice starch was used through the experiments. The selected properties of rice starch was compared when single and combined processings were applied to the rice starch. Viscosity values were measured using a rheometer and delta H values were calculated from the DSC thermograms. Results showed that ozonation reduced the viscosity of rice starch by 50 %. Similarly, addition of xanthan gum also reduced the viscosity by 21 %. Applying ultrasound processing to rice starch resulted in an increase in the viscosity by 56 %. However, the combined effects of processing parameters showed scattered data suggesting further research. On the delta H values, ultrasounding resulted in a 36 % increase in the H value of the samples while ozonation resulted in decreased delta H values. It seems that ultrasounding has a positive effect on the enthalpy of gum added starch samples.