Influence of Ozonated and Ultrasonicated Starches in Soup Mix: Technological, In Vitro Digestibility, and Rheo‐Functional Properties

ABSTRACT In the present investigation, isolated starches from pearl millet (PMS) and sorghum starch (SS) were subjected to nonthermal modification using ozonation and ultrasonication and incorporated into soup mixes. The increase in amylose (AM), amylopectin (AMP), and amylose leaching (AL), while decrease in peak, breakdown, setback viscosity, and pasting temperature, was recorded. The results revealed desirable thickness, improved stabilization, and overall organoleptic properties in the soup. Also, the functional properties of soup mixes containing modified starches, including swelling capacity, solubility, swelling index, rehydration ratio, and dispersibility, were improved. The variation in the physical properties and in vitro starch digestibility (IVSD) of soup mixes containing modified starches was observed, which ultimately affects the functionality. Although a significant change in b *, Δ E , and whiteness index (WI) was recorded for soup mixes, which might be attributed to the modification treatment and interaction with the other ingredients as well. Furthermore, the soup prepared was analyzed for the rheological studies (frequency and amplitude sweep), which demonstrated viscoelastic flow behavior, suggesting the higher consistency of the soup. Therefore, the utilization of modified PMS and SS (ozonated and ultrasonicated) in soups was found to provide improved functionality and was acceptable in terms of sensory attributes.