Starch is commonly used as a stabilizer and thickener in various foods as well as in the paper, textile, and pharmaceutical industries. Tapioca starch is becoming increasingly important in the food industry as demand for gluten-free foods is rapidly growing. Modifying the properties of starch for better adaptation to industry can be achieved through various chemical and physical methods. For the modification of tapioca starch, we have selected two physical techniques, ultrasonic and hydrodynamic cavitation, which create bubbles that can affect the properties of starch. Changes between the physical effects of cavitation and native starch were monitored using various analytical techniques, such as differential scanning calorimetry, microscopy, Fourier transform infrared spectroscopy, and spectrophotometric starch-iodine testing. Statistically significant differences between native and cavitated starch samples were observed only in gelatinisation entalphy and with starch-iodine test, when the cavitation lasted 60 min or longer.
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