Characteristic and functional properties of Thai lotus seed (Nelumbo nucifera) flours
Thai lotus (Nelumbo nucifera) seeds have been widely used for both food and medicine. The goals of this study were to investigate the characteristics and the functional properties of flours from four varieties of lotus seeds in Thailand (Patoom, Boontric, Chatkaw and Chatchompoo). The results showed...
Đã lưu trong:
| Những tác giả chính: | , |
|---|---|
| Định dạng: | Journal Contribution |
| Ngôn ngữ: | English |
| Được phát hành: |
2019
|
| Những chủ đề: | |
| Truy cập trực tuyến: | http://agris.upm.edu.my:8080/dspace/handle/0/15537 |
| Các nhãn: |
Thêm thẻ
Không có thẻ, Là người đầu tiên thẻ bản ghi này!
|
| Tóm tắt: | Thai lotus (Nelumbo nucifera) seeds have been widely used for both food and medicine. The goals of this study were to investigate the characteristics and the functional properties of flours from four varieties of lotus seeds in Thailand (Patoom, Boontric, Chatkaw and Chatchompoo). The results showed that all Thai lotus seed flours contained a high content of carbohydrate, protein and amylose. These flours have good water and oil absorption capacity, protein solubility, emulsion and foaming properties. The pasting properties were slightly altered when heated. The gelatinization temperature was high, but the enthalpy was low. These flours have a high syneresis during storage at low temperature and a low freeze-thaw stability. When incorporating 10% lotus seed flour (Patoom) in bread, both the bread quality and consumer acceptance were improved. The results of this study could provide basic information to promote
lotus seed flour utilization in other food products. |
|---|