Low-frequency ultrasonication modulates the impact of annealing on physicochemical and functional properties of rice flour

Ultrasonication (US) is a green technology used to physically modify flours increase their industrial range of applicability. The aim this work was study the combined effect that dual US and annealing (ANN) treatments have on starch protein structure rice flour, at 20, 40, 50 60 °C. Results showed clear modifications functional, thermal pasting properties flours, as well rheological gels made from them. + ANN led generation small-size particles, which markedly increased swelling power damage. X-Ray Diffraction FTIR indicated crystallinity secondary affected by shear forces cavitation. combination improved crystalline arrangement within granules, causing narrowing gelatinization temperature (?T). Pasting viscosities were significantly decreased ultrasonication, following an increasing trend with temperature, while increased, agreeing in achievement thermodynamically more stable structure. reduction elastic (G?) viscous (G?) moduli after lower values tan (?), reflecting higher predominance modulus versus one than non-sonicated flours. flour's found be highly sensitive applied treatment conditions, showing synergetic when sonicating highest studied temperature.