Structural characteristics and physicochemical properties of lotus seed resistant starch prepared by different methods

Physicochemical and multi-scale structural alterations of pea starch induced by supercritical carbon dioxide + ethanol extraction

The objective of this study was to establish the impacts of supercritical fluid extraction (SFE) processing on the physicochemical properties of pea flour and the structure of isolated pea starch. A significant (p < 0.05) increase in protein content and reduction in several pasting and thermal parameters as measured by rapid visco-analyzer and differential scanning calorimeter were observed after SFE. Additionally, SFE increased starch digestibility as determined by an in vitro starch digestion assay. An increased amylopectin content and crystallinity along with the loss of double helix content was supported by size exclusion chromatography and FT-IR data, respectively. X-ray diffraction and scanning electron microscopy showed minimal alterations of starch, by SFE, in long-range crystalline and morphological structure of starch granules, respectively. The data demonstrated SFE influenced the physicochemical and structural characteristics of pea starch. These outcomes illustrated that SFE might be a green and novel technology for starch modification.

Preparation and characterization of native and autoclaving-cooling treated Pinellia ternate starch and its impact on gut microbiota

The aim of this study was to investigate and compare the structural and physicochemical properties of native Banxia starch (BXS) and autoclaving-cooling treated Banxia starch (CTBXS) and its related impacts on production of short chain fatty acids (SCFAs) and human gut microbiota by in vitro fecal fermentation. BXS had semicircle to spherical granules, whereas CTBXS exhibited block-shape. According to XRD and TGA, BXS had a C-type crystalline pattern, while CTBXS had a B-type crystalline pattern. CTBXS had better thermal stability than BXS. In addition, BXS exhibited significantly higher solubility and swelling power than CTBXS, and CTBXS had higher content of SDS than BXS. Moreover, BXS and CTBXS could change the composition and abundance of gut microbiota, could also promote the production of SCFAs. This study is beneficial to well understand the in vitro digestion and fecal fermentation behaviors of BXS and CTBXS, and can be developed as a potential functional food with the aim of improving colonic health.

Structural characterization and physicochemical properties of starch from four aquatic vegetable varieties in China

Nelumbo nucifera Gaertn., Eleocharis dulcis, Sagittaria sagittifolia L., and Trapa bispinosa Roxb. are common aquatic vegetables that are rich in starch. Starches from these four aquatic vegetables and their applications in edible films were studied to facilitate full use of starch resources. Significant differences in transparency, freeze-thaw stability, water solubility index, swelling power, water and oil absorption capacities, starch particle morphology, and rheology were observed among the starches from these four aquatic vegetables. All starches exhibited a typical "A" type diffraction pattern. N. nucifera, E. dulcis, and S. sagittifolia starches have similar thermal properties, while T. bispinosa starch has a higher gelatinization temperature. S. sagittifolia starch film has the highest transparency and lower WVP and water solubility. These results will promote the development of products based on starch obtained from aquatic vegetables.

Structural and physicochemical properties of lotus seed starch nanoparticles prepared using ultrasonic-assisted enzymatic hydrolysis

Lotus seed starch nanoparticles were prepared by ultrasonic (ultrasonic power: 200 W, 600 W, 1000 W; time: 5 min, 15 min, 25 min; liquid ratio (starch: buffer solution): 1%, 3%, 5%) assisted enzymatic hydrolysis (LS-SNPs represent lotus seed starch nanoparticles prepared by enzymatic hydrolysis and U-LS-SNPs represent lotus seed starch nanoparticles prepared by high pressure homogenization-assisted enzymatic hydrolysis). The structure and physicochemical properties of U-LS-SNPs were studied by laser particle size analysis, scanning electron microscope, X-ray diffraction, Raman spectroscopy, nuclear magnetic resonance and gel permeation chromatography system. The results of scanning electron microscopy showed that the surface of U-LS-SNPs was cracked and uneven after ultrasonic-assisted enzymolysis, and there was no significant difference from LS-SNPs. The results of particle size analysis and gel permeation chromatography showed that the particle size of U-LS-SNPs (except 5% treatment group) was smaller than that of LS-SNPs. With the increase of ultrasonic power and time, the weight average molecular gradually decreased. The results of X-ray diffraction and Raman spectroscopy showed that ultrasonic waves first acted on the amorphous region of starch granules. With the increase of ultrasonic power and time, the relative crystallinity of U-LS-SNPs increased first and then decreased. The group (600 W, 15 min, 3%) had the highest relative crystallinity. The results of nuclear magnetic resonance studies showed that the hydrogen bond and double helix structure of starch were destroyed by ultrasound, and the double helix structure strength of U-LS-SNPs was weakened compared with LS-SNPs. In summary, U-LS-SNPs with the small-sized and the highest crystallinity can be prepared under the conditions of ultrasonic power of 600 W, time of 15 min and material-liquid ratio of 3%.

Comprehensive analysis of AGPase genes uncovers their potential roles in starch biosynthesis in lotus seed

BACKGROUND

Starch in the lotus seed contains a high proportion of amylose, which endows lotus seed a promising property in the development of hypoglycemic and low-glycemic index functional food. Currently, improving starch content is one of the major goals for seed-lotus breeding. ADP-glucose pyrophosphorylase (AGPase) plays an essential role in regulating starch biosynthesis in plants, but little is known about its characterization in lotus.

RESULTS

We describe the nutritional compositions of lotus seed among 30 varieties with starch as a major component. Comparative transcriptome analysis showed that AGPase genes were differentially expressed in two varieties (CA and JX) with significant different starch content. Seven putative AGPase genes were identified in the lotus genome (Nelumbo nucifera Gaertn.), which could be grouped into two subfamilies. Selective pressure analysis indicated that purifying selection acted as a vital force in the evolution of AGPase genes. Expression analysis revealed that lotus AGPase genes have varying expression patterns, with NnAGPL2a and NnAGPS1a as the most predominantly expressed, especially in seed and rhizome. NnAGPL2a and NnAGPS1a were co-expressed with a number of starch and sucrose metabolism pathway related genes, and their expressions were accompanied by increased AGPase activity and starch content in lotus seed.

CONCLUSIONS

Seven AGPase genes were characterized in lotus, with NnAGPL2a and NnAGPS1a, as the key genes involved in starch biosynthesis in lotus seed. These results considerably extend our understanding on lotus AGPase genes and provide theoretical basis for breeding new lotus varieties with high-starch content.

Effects of various oil extraction methods on the gelatinization and retrogradation properties of starches isolated from tigernut (Cyperus esculentus) tuber meals

Gelatinization and retrogradation characteristics of starches from tigernut (Cyperus esculentus) tuber before and after various oil extraction processes were studied in this investigation. The results indicated that starches isolated from tigernut tuber after the various oil extraction processes varied significantly in gelatinization and retrogradation properties. The starches isolated from the cakes of tigernut tuber after hot press extraction exhibited higher retrogradation tendency and relatively less shear-thinning than other starch samples. The results of FT-IR, XRD, and NMR analysis indicated that oil extraction had an unfavorable influence on starch retrogradation, which may be due to structural changes caused by oil extraction processes. In particular, oil extraction led to more efficient packing of double helices in the crystalline lamella of the starches during storage. Retrogradation of the starch gels also reduced the water holding capacities of the starches. The starch sample isolated from the cake after cold press extraction exhibited the highest water absorption capacity among the five samples for all storage times. This investigation provides valuable novel information for the industrial utilization of tigernut tuber starches isolated from meals and cakes after oil extraction.

Effects of high power ultrasound on the enzymolysis and structures of sweet potato starch

BACKGROUND

The general enzymatic method for producing reducing sugar is liquefaction followed by saccharification of starch. This method results in lower yields, consuming high energy and time. Therefore, the present study evaluated a new approach for producing reducing sugar from sweet potato starch (SPS), including simultaneous liquefaction (by α-amylase) and saccharification (by glucoamylase) of SPS pretreated with high power ultrasound. The effects of ultrasound parameters on the conversion rate of SPS and mechanism were investigated.

RESULTS

The optimum ultrasound pretreatment conditions were a frequency of 20 kHz, SPS concentration of 125 g L^-1 , temperature of 30 °C, pulsed on-time of 3 s, pulsed off-time of 5 s, power density of 8 W mL^-1 and sonication time of 15 min. The ultrasound assisted enzymolysis resulted in a SPS conversion rate of 59.10%, which was improved by 56.35% compared to the control. The results of pasting properties and thermal analysis showed that ultrasound pretreatment decreased the peak viscosity, breakdown temperature, setback viscosity, gelatinization range (T_C  - T_O ) and enthalpy of gelatinization (ΔH) of SPS significantly (P < 0.05) by 12.1%, 7.6%, 6.6%, 18.8% and 44.4%, respectively. Fourier-transform infrared spectroscopy indicated that ultrasound damaged the ordered structures and crystallization zone. This was confirmed by X-ray diffraction analysis, which showed that the relative crystallinity was reduced by 15.0%. Scanning electron microscopy showed that ultrasound destroyed the surfaces and the linkages between starch granules.

CONCLUSION

Prior to simultaneous liquefaction and saccharification of SPS, high power ultrasound pretreatment is a promising method for improving the conversion rate of starch. © 2020 Society of Chemical Industry.

The effect of retrogradation time and ambient relative humidity on the quality of extruded oat noodles

Commercial process of oat noodles was mainly hindered by its lack of gluten and difficulty in forming dough. Extrusion could be an effective method to produce oat noodles by forming network of gelatinized starch, and noodle quality could be improved by regulating the retrogradation process. In this study, we produced oat noodles by two-step extruding and investigated the effect of retrogradation treatment (retrogradation time and ambient relative humidity) on noodle properties. At each corresponding ambient relative humidity (RH), the starch crystallinity and enthalpy value increased, while setback value decreased, as well as noodle cooking loss was significantly improved as retrogradation time increased to 48 hr, and then decreased at 72 hr. At the same retrogradation time, the starch crystallinity, setback, and enthalpy value decreased to RH70% and then had a slight rise at RH80%, while noodle cooking loss with reversal trend. The retrogradation time of 48 hr and ambient RH of 60% could be an optimum treatment for effectively improving extruded oat noodle quality. Furthermore, multivariate data analysis indicated that samples at the same ambient RH tended to be clustered together. This study could provide basic knowledge for controlling processing condition of the extruded oat noodle.

Physicochemical characterization of modified lotus seed starch obtained through acid and heat moisture treatment

Native Lotus seed (NLS) starch was independently subjected to two different modifications such as heat-moisture treatment (HMT) and citric acid treatment (CAT). The effect of the treatment on physical, chemical, morphological, thermal, pasting and gelling properties of native and modified starches were evaluated during the study. The results showed that the enthalpies of the HMT and the CAT samples along with the onset, peak, and conclusion temperatures of gelatinization were increased. The FTIR analysis revealed that HMT and CAT increased the degree of order and the degree of the double helix of the NLS. The gel elasticity and the adhesiveness of the HMT and the CAT starches were also greater than the NLS starch samples. The developed modified starches could be used for enhancement of different functional properties for applying as gelling, thickening, stabilizing and filling agents for developing starch-based food formulations.

A more pronounced effect of type III resistant starch vs. type II resistant starch on ameliorating hyperlipidemia in high fat diet-fed mice is associated with its supramolecular structural characteristics

The anti-obesity effects of two categories of resistant starch (RS) including RS₂ (isolated from untreated lentil starch, URS) and RS₃ (isolated from autoclaved and retrograded lentil starch, ARS) on mice with high-fat (HF) diet-induced obesity and the supramolecular structure-in vivo physiological functionality relationship of RS were investigated. Following 6 consecutive weeks, the obese mice in the two RS administered groups displayed suppression of body/liver weight gain and an improvement in serum glucose/lipid profile, antioxidant status, and gut microbiota structure. Compared with the URS intervention group, the ARS administration resulted in a more pronounced effect in controlling body weight, together with a more prominent reduction in blood glucose and triglyceride concentration, as well as a significant increase in the HDL-c level in obese mice. The ARS group also showed an absolute advantage over URS in suppressing the oxidative stress and regulating the liver function induced by the HF diet. Simultaneously, the administration of URS and ARS efficiently suppressed the HF-diet induced alterations in gut microbial ecology, with an obviously decreased ratio of Firmicutes to Bacteroidetes, especially for the ARS group, suggesting its beneficial role in gastrointestinal tract health. The structural characterization results revealed that ARS and URS differed significantly in their supramolecular structural characteristics, where ARS exhibited a higher proportion of crystallinity and double helix content with an X-ray diffraction pattern of a C_B type crystal polymorph and a low proportion of molecular inhomogeneity. This study suggested that the difference in the anti-obesity effect of resistant starches was a consequence of the diversity in their structural features.

Common buckwheat-resistant starch as a suitable raw material for food production: A structural and physicochemical investigation

Heat-moisture treatment (HMT) of starch is defined as a physical method to change its properties. Compared with maize and potato, starches from common buckwheat (Xinong9976 and Pingqiao2) were isolated and its morphology and physicochemical properties investigated by scanning electron microscope (SEM), X-ray diffraction (XRD), ATR-FTIR analysis, rapid viscosity analyzer (RVA) and differential scanning calorimeter (DSC) were studied before and after HMT. The experimental results showed that there were obvious differences between native starch (NS) and resistant starch (RS) of common buckwheat. HMT altered the A-type crystalline pattern and the degree of short-range order of common buckwheat starches and significantly decreased water solubility, swelling power (70-90 °C), freeze-thaw stability and pasting properties and increased oil and water absorption capacities, light transmittance as well as thermal stability. This study shows that the NS and RS of common buckwheat can be used as the suitable raw materials in food processing.

Effect of Artemisia sphaerocephala Krasch polysaccharide on the gelatinization and retrogradation of wheat starch

The effect of Artemisia sphaerocephala Krasch polysaccharide (ASKP) on the gelatinization and retrogradation of wheat starch (WS) was studied. RVA results displayed that ASKP addition increased the setback values of WS, which indicated that ASKP might promote the short-term retrogradation of WS. DSC and XRD results demonstrated that the retrogradation percentage of WS during long-time storage significantly decreased with the addition of ASKP, suggesting the inhibition effect of ASKP on the long-term retrogradation of WS. As shown in TPA test, ASKP addition increased the hardness of starch gel at the beginning but decreased it after 14 days' storage. Results of FT-IR revealed that ASKP could promote the water retention and intermolecular hydrogen bonding formation. With the addition of ASKP, the spin-spin relaxation time measured by LF-NMR decreased from 358.47 ms to 274.15 ms, illustrating that the WS paste containing ASKP had higher water retention ability. Leached amylose content results manifested the interaction between WS and ASKP. In summary, ASKP has potential to be a modifier on the retrogradation of starch in food processing.

The effects of different processes on enzyme resistant starch content and glycemic index value of wheat flour and using this flour in biscuit production

Enzyme resistant starch (ERS) is a indigestible form of starch and it can behave like dietary fibre that are the indigestible food components essential for a healthy lifestyle. The aim of this study was to examine the changes of the ERS content of wheat flour with ultrasonication, at four different flour/water ratios (1/5, 1/10, 1/15 and 1/20), three different pH values (6.1, 5.5 and 4.5) and three different temperatures (80 °C, 100 °C and 121 °C). Furthermore, possibility of addition this flour in four different proportions (0%-control, 25%, 50% and 75%) for biscuit production as a dietary fibre source was also investigated. The applied processes increased the dark colour and water holding capacity, but decreased the moisture content of flour samples. The ERS content of wheat flour increased about 30-fold and the sample that had the highest ERS content (ERS-enriched flour) of 3.30% was produced at 121 °C (autoclaving), pH 6.1 and 1/15 flour/water ratio with ultrasonication. ERS-enriched flour had higher melting point and lower estimated glycemic index (eGI) value compared to the wheat flour. In biscuit production, the biscuits with medium eGI (61.82-67.31) was obtained and the increase of ERS-enriched flour proportion increased the ERS content of biscuits, decreased the eGI, hardness and fracturability. During storage, while the light colour and moisture content of biscuits increased; eGI, hardness and fracturability decreased. The biscuits were considered as sensory acceptable by panellists. As conclusion; the ERS-enriched flour can contribute to the production of the medium or low GI foods rich in carbohydrates.

Understanding the multi-scale structural changes in starch and its physicochemical properties during the processing of chickpea, navy bean, and yellow field pea seeds

This study aimed to isolate starch from three types of untreated and autoclaved pulse seeds including chickpea, navy bean, and yellow field pea and to characterize their multi-scale structure and the associated physicochemical properties. Autoclaving of pulse seeds tended to significantly decrease the relative crystallinity, the Mw value, and degree of order of starch samples measured by X-ray diffraction, size exclusion chromatography, and FT-IR. Simultaneously, double helix content, and degree of double helix obtained from solid-state 13CNMR and FT-IR were relatively higher (P < 0.05) for autoclaved pulse seeds than their native counterparts. The structural characteristics also corroborated well with the obtained results of resistant starch content, gelatinization behavior, swelling power, solubility, and bile acid binding capacity. This research gave insights into the structural characteristics of starch from pulses and their changes that occurred following processing of seeds, aiming to provide information for the future study on their processing-structure-function relationship.

The retrogradation characteristics of pullulanase debranched field pea starch: Effects of storage time and temperature

The structural changes and retrogradation behavior of the processed pea starch stored at 4 °C and 25 °C for different length of time (6, 12, 24, 48, and 72 h) was investigated by scanning electron microscopy (SEM), X-ray diffraction (XRD), solid-state 13C nuclear magnetic resonance spectroscopy (13CNMR), Fourier transform infrared spectroscopy (FT-IR), and small angle X-ray scattering (SAXS), their corresponded physicochemical properties were studied by rapid visco-analyzer (RVA). A mixture of B- and V-type crystalline polymorph was observed by XRD for all processed and retrograded pea starch. A continuous increase in the following parameters was observed during the initial retrogradation of pea starch for 6-48 h at 4 °C and for 6-24 h at 25 °C, followed by a decreased trend during the subsequent storage time from 48 h to 72 h at 4 °C, and from 24 h to 72 h at 25 °C, including the values of relative crystallinity, degree of order, and degree of double helix measured by XRD, 13CNMR, and FT-IR, respectively. The results of this study would provide useful information for better designing of starch-based food ingredients with improved functional and health benefits.

Acute Effects of Three Cooked Non-Cereal Starchy Foods on Postprandial Glycemic Responses and in Vitro Carbohydrate Digestion in Comparison with Whole Grains: A Randomized Trial

Plant origin, processing, and domestic preparation may affect the postprandial glycemic response (PGR) of starchy foods. The objective of this study was to examine the possibility of integrating domestically cooked non-cereal starchy foods commonly consumed in Northeast Asia into glycemic management diet, and compare their glycemic characteristics with those of waxy and non-waxy whole grains and starchy beans. In a randomized crossover trial, ten healthy subjects consumed dried lily bulb (LB), lotus seed (LS), adlay (AD), waxy black rice (BR), millet (MI), and adzuki bean (AB), pre-soaked and each cooked for two time durations. Acute PGR tests and in vitro carbohydrate digestion were carried out for each test food. Both the LS and AB meals achieved low glycemic index (GI 21⁻51), while the other starchy foods failed to show significant difference with rice (GI 83⁻109). The hydrolysis indexes of LS and AB were 37.7%⁻61.1%, significantly lower than other test foods. The in vitro tests indicated that pre-soaking resulted in high rapidly digestible starch (RDS) and low resistant starch (RS). Careful choice of whole grain materials, minimized pre-soaking, and moderate cooking may be critical factors for successful postprandial glycemic management for diabetic and pre-diabetic.

Effect of Hydrocolloids on the Retrogradation of Lotus Seed Starch Undergoing an Autoclaving-Cooling Treatment

The retrogradation properties of lotus seed starch (LS) blended with the hydrocolloids arabic gum (AG), carrageenan (CG), guar gum (GG), and xanthan (XN) were investigated undergoing an autoclaving-cooling treatment, a model for starch retrogradation acceleration. Compared with LS alone, LS-AG showed the increases in syneresis, tan δ (more solid-like behavior), bound water content and immobile water content, molecular weight, the intensity at 480 cm^-1 in Raman spectra and the ratio of absorbance 1047 cm^-1 /1022 cm^-1 (R_1047/1022 ) in FT-IR spectra. The results suggested that the addition of AG tended to promote the starch retrogradation, which was related to the increased molecular migration of free water, interactions of molecular starch chains, and the formation of ordered structures. The addition of CG, GG, or XN significantly decreased the syneresis, tan δ, the intensity at 480 cm^-1 , and R_1047/1022 values of LS, indicating the prevention of LS retrogradation. The effects of CG and XN on starch retrogradation mainly resulted from competition for water and the increased viscosity, as well as the coating effect on starch. The dominant viscosity of GG was the main factor that influenced starch retrogradation. These results showed not all hydrocolloids would retard starch retrogradation under autoclaving-cooling treatment, for which fine structures altered by different hydrocolloids were the key factors. PRACTICAL APPLICATION: Effects of hydrocolloids on the retrogradation of lotus seed starch were investigated undergoing an autoclaving-cooling treatment. The results will help guide the production and development of starchy foods having desirable properties by specific hydrocolloids during autoclaving-cooling process, especially to control starch retrogradation.

n-Butanol Extract of Lotus Seeds Exerts Antiobesity Effects in 3T3-L1 Preadipocytes and High-Fat Diet-Fed Mice via Activating Adenosine Monophosphate-Activated Protein Kinase

In this study, the antiobesity effects of n-butanol extract of lotus seeds (LBE) were evaluated in cultured 3T3-L1 preadipocytes and in high-fat diet (HFD)-fed mice. LBE decreased lipid contents in mature 3T3-L1 cells without obvious cytotoxicity. Meanwhile, LBE supplementation also led to weight loss and improved plasma lipid profiles in HFD-fed mice. Furthermore, LBE could activate AMP-activated protein kinase (AMPK) accompanied by down-regulation of lipogenesis related genes (PPARγ, aP2, LPL, C/EBPα, FAS, SREBP-1c) and up-regulation of lipolysis genes (adiponectin and PPARα) in vitro and in vivo. Collectively, our data demonstrated LBE possesses antiadipogenic and antilipogenic activities which are, at least partially, mediated by the activation of AMPK signaling pathways.

Changes in the Structure and Digestibility of Wrinkled Pea Starch with Malic Acid Treatment

Resistant starch has gradually become a popular food component due to its beneficial physiological effects and heat resistance during processing. In this study, the structure, reaction mechanism, and digestibility of wrinkled pea starch with malic acid and heat⁻moisture treatment (HMT) are investigated. The degree of substitution (DS) of malate starch, HMT-malate starch, and malate-HMT starch was 0.164, 0.280, and 0.146, respectively. Malate starch remained in its complete particle form and pronounced birefringence was displayed. However, the malate-HMT starch sample was almost completely broken into pieces and lost the polarized cross. All modified starch samples had a decreased swelling power and a new peak at 1731⁻1741 cm-1 shown by FTIR. From the 13C CP/MAS NMR (Cross Polarizatio/Magic Angle Spinning Nuclear Magnetic Resonance) spectra, all the modified starches had extra peaks at 38.5 ppm and 172.8 ppm. After esterification treatment, the resistant starch (RS) and slowly digestible starch (SDS) content of starch samples increased dramatically. The higher content of RS and lower enzymatic hydrolysis rate of the malate starch could be used to produce low-calorie foods and have potential health benefits.

Long- and short-range structural characteristics of pea starch modified by autoclaving, α-amylolysis, and pullulanase debranching

Pea starch (S) was modified by autoclaving (A), α-amylolysis (E), and pullulanase debranching (P), the effect of pretreatments including autoclaving and α-amylolysis on the structural modifications to the pullulanase debranched starch was investigated. All processed pea starch was transformed from a C- to a B-type crystalline structure. The power law exponent (α) ranging from 1.85 to 2.64 suggested the existence of mass fractal structure. Compared with native starch, all treatments applied caused an enhanced short-range order which was reflected by the increased values of α, degree of double helix (DD), degree of order (DO), and double helix content based on SAXS, FTIR, and 13CNMR observations. The processed starch sample of AS, and APS exhibited the highest DO, and α values, as well as the stronger absorption peak between 3000 and 3695 cm-1on FT-IR spectrum. AEPS exhibited the significantly highest double helix content, indicating that the higher extent of degradation induced by the combined treatments of autoclaving, α-amylolysis, and pullulanase debranching would give the molecular chains a higher alignment opportunity for the evolution towards coil-to-helix transition. The results would be helpful for better understanding the structure-processing relationship and to provide theoretical foundation for the development of food ingredients with targeted functional properties.

Effect of single and dual-modifications on stability and structural characteristics of foxtail millet starch

Foxtail millet starch was modified by annealing (AS), ultra-sonication (US) and a combination of the two treatments (annealing and ultra-sonication (AUS) or ultra-sonication and annealing (UAS)) and they were characterized. Compared to the native starch (NS), modified starches particularly UAS contained the highest amylose (27.96%). Ultra-sonication prior to annealing had a predominant effect on resistant starch (RS) level (UAS-45.59%). Among the modified starches, UAS had exhibited superior resistance to acidic (0.94) and shear (0.68) stability. Sonication, when used as the second treatment (AUS) elevated the final viscosity compared to its counter ones possibly due to the effects of cavitation promoted by sonication treatment. UAS had showed an A-type diffraction pattern and dominant peaks in FT-IR spectra. It can be inferred that dual modification of starch by ultra-sonication followed by annealing had exhibited the most desirable properties such as high acid and shear resistance, high freeze-thaw stability and improved gel texture.