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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...

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Main Authors:	Singthong, J., Meesit, U.
Format:	Journal Contribution
Language:	English
Published:	2019
Subjects:	Nelumbo nucifera Nelumbonaceae Lotus Amylose Bakery products Bread Consumers Flours Food Freezing Thermal properties Analytical methods Data analysis Gelatinization Carbohydrates Proteins Stability Foaming Low temperature Storage Thawing Utilization Food quality Food products
Online Access:	http://agris.upm.edu.my:8080/dspace/handle/0/15537
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spelling	oai:http:--agris.upm.edu.my:0-15537Characteristic and functional properties of Thai lotus seed (Nelumbo nucifera) floursSingthong, J.Meesit, U.Nelumbo nuciferaNelumbonaceaeLotusAmyloseBakery productsBreadConsumersFloursFoodFreezingThermal propertiesAnalytical methodsData analysisGelatinizationCarbohydratesProteinsAmyloseStabilityFoamingLow temperatureStorageThawingUtilizationFood qualityFood productsThai 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.2019-03-25T08:40:24Z2019-03-25T08:40:24Z2017Journal ContributionArticleNon-RefereedInternational Food Research Journal (Malaysia), 24 (4), p. 1414-14212231-7546http://agris.upm.edu.my:8080/dspace/handle/0/15537MY2019050219enhttp://www.ifrj.upm.edu.my/24%20(04)%202017/(10).pdfThailandhttp://www.oceandocs.org/license
institution	AGRIS
collection	AGRIS
language	English
topic	Nelumbo nucifera Nelumbonaceae Lotus Amylose Bakery products Bread Consumers Flours Food Freezing Thermal properties Analytical methods Data analysis Gelatinization Carbohydrates Proteins Amylose Stability Foaming Low temperature Storage Thawing Utilization Food quality Food products
spellingShingle	Nelumbo nucifera Nelumbonaceae Lotus Amylose Bakery products Bread Consumers Flours Food Freezing Thermal properties Analytical methods Data analysis Gelatinization Carbohydrates Proteins Amylose Stability Foaming Low temperature Storage Thawing Utilization Food quality Food products Singthong, J. Meesit, U. Characteristic and functional properties of Thai lotus seed (Nelumbo nucifera) flours
description	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.
format	Journal Contribution
author	Singthong, J. Meesit, U.
author_facet	Singthong, J. Meesit, U.
author_sort	Singthong, J.
title	Characteristic and functional properties of Thai lotus seed (Nelumbo nucifera) flours
title_short	Characteristic and functional properties of Thai lotus seed (Nelumbo nucifera) flours
title_full	Characteristic and functional properties of Thai lotus seed (Nelumbo nucifera) flours
title_fullStr	Characteristic and functional properties of Thai lotus seed (Nelumbo nucifera) flours
title_full_unstemmed	Characteristic and functional properties of Thai lotus seed (Nelumbo nucifera) flours
title_sort	characteristic and functional properties of thai lotus seed (nelumbo nucifera) flours
publishDate	2019
url	http://agris.upm.edu.my:8080/dspace/handle/0/15537
_version_	1819285210832830464
score	13.4562235

Characteristic and functional properties of Thai lotus seed (Nelumbo nucifera) flours

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