Effect of Ultrasonication Parameters on Properties of Kodo Millet Starch and Development of Gummies Using the Modified Starches

ABSTRACT Kodo millet ( Paspalum scrobiculatum L.) is an emerging nutricereal crop with significant potential due to its resilience, high nutritional value, and diverse applications. This study investigates the effects of ultrasonic power on Kodo millet starches to develop an eco‐friendly approach for starch modification and its application in gummies. Ultrasound was applied to the extracted Kodo millet starch at different amplitudes and ultrasonication cycles as MS1 (20% amplitude and full cycle), MS2 (40% amplitude and full cycle), MS3 (20% amplitude and half cycle), MS4 (40% amplitude and half cycle), and constant treatment time of 5 min. Physicochemical properties of the native and modified starch were analyzed like granule morphology, swelling power, solubility, syneresis, rheology, in vitro digestibility, and pasting characteristics. The modified starch (MS2) had lower solubility (8.97%), syneresis (4.90%), swelling power (9.83%), firmer gel structure, higher elasticity, enhanced digestion, and superior pasting properties. The modified starches displayed excellent gelling properties, enabling the production of gummies with a desirable texture. Gummies with modified Kodo millet starch (MS2) exhibited desirable textural properties, lower water activity (0.544), improved gel strength, and chewiness compared to control gummies. Sensory evaluation confirmed the acceptance of gummies formulated with modified starch, showcasing its potential in the confectionery industry. The findings of this study aim to contribute to the growing interest in Kodo millet's nutritional benefits, signifying its emergence as a promising crop for addressing agricultural and nutritional challenges while providing healthier candy options that cater to the growing demand for nutritious and functional foods in the market.