Ultrasound is a non-thermal processing technique that offers the opportunity to modify the functionality of starch in terms of physicochemical and functional properties. The present work was aimed to study the effect of ultrasound treatment on physicochemical and functional properties of cassava tuber starch. The cassava starch extracted using conventional extraction technique was used in the present study. A 3 × 2 factorial design with three factors and two level, i.e., sonication temperature (40 and 50°C), sonication time (10 and 20 min) and solid-liquid ratio (1:1 and 1:2) was adopted in this study. A significant increase in solubility, swelling power, textural, pasting and rheological properties of the ultrasonicated starch was observed. A slight decrease in clarity of the sonicated cassava starch paste was observed compared to the control starch, but the differences were not much significant statistically. The whiteness of the sonicated cassava starch powder was lower compared to control native starch, but the differences were not statistically significant. Freeze-thaw stability of the treated cassava starches was found to be better compared to the control native cassava starch.

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