Understanding Starch Gelatinization, Thermodynamic Properties, and Rheology Modeling of Tapioca Starch–Polyol Blends Under Pre- and Post-ultrasonication

The Herschel-Bulkley, Casson, and power law models were used to determine the rheology modeling of starch in the presence of polyols (sucrose, isomalt, and maltodextrin) after (AUTS) and before (BUTS) starch ultrasonication. Following sonication, the yield shear stress decreased from 2.71 to 1.78 for all cases without adding polyol sugar. The Herschel-Bulkley model showed better overall agreement with the experimental data. The non-isothermal kinetic study employed a model assuming n^th-order reaction kinetics to track the progress of gelatinization. According to the results, an increase in isomalt and maltodextrin content from 4 to 2% leads to a decrease in the enthalpy range of 17.8–49.2 and 39.6–70.3% for BUTS and AUTS treatments, respectively. Moreover, on average, for all polyol addition cases, the reduction in the Gibbs energy is found to be 13.7% and 11.6% for BUPS and AUTS samples, respectively, when sonicated compared to non-sonicated treatments. The addition of sonication and different polyols had different effects on the rheological parameters, such as the flow index and yield shear stress. The method of sonication, type and amount of polyol, and choosing between AUTS and BUTS scenarios have little impact on the disorder or entropy level.