ABSTRACT This study evaluates the ultrasonic treatment on the physicochemical, structural, and color characteristics of corn and khesari pea starch blends. Increasing khesari pea starch proportion increases amylose content (28.27%–36.84%) and water‐holding capacity, with the highest values in blends containing 75% khesari pea starch. Ultrasonication further enhanced swelling power and solubility. Moisture (8.76%–9.12%) and ash content (0.14%–0.17%) remained largely unaffected. Native starch granules exhibited polygonal, oval, and irregular shapes, while ultrasonication induced cavitation effects surface roughness with cracks, pores, and fissures. Fourier transform infrared (FTIR) spectroscopy and x‐ray diffraction (XRD) analyses confirmed no formation of new chemical bonds and retention of A‐type crystallinity. Color evaluation showed reduced lightness with increasing khesari pea starch content, with ultrasonication intensifying the darkening effect. Rheological analysis revealed shear‐thinning, non‐Newtonian behavior in all samples, with G ′ consistently exceeding G ″, indicating dominant elastic properties. Blending and ultrasonication enhanced viscoelastic strength while maintaining structural stability. Overall, the combined approach of blending khesari pea starch with ultrasonic processing improved functional performance without compromising structural integrity, suggesting potential applications in starch‐based food and industrial formulations.
Kumar et al. (Sun,) studied this question.