Effect of Physical and Enzymatic Modifications on Composition, Properties and In Vitro Starch Digestibility of Sacred Lotus (Nelumbo nucifera) Seed Flour
3
Issued Date
2022-08-01
Resource Type
eISSN
23048158
Scopus ID
2-s2.0-85137372085
Journal Title
Foods
Volume
11
Issue
16
Rights Holder(s)
SCOPUS
Bibliographic Citation
Foods Vol.11 No.16 (2022)
Suggested Citation
Sopawong P., Warodomwichit D., Srichamnong W., Methacanon P., Tangsuphoom N. Effect of Physical and Enzymatic Modifications on Composition, Properties and In Vitro Starch Digestibility of Sacred Lotus (Nelumbo nucifera) Seed Flour. Foods Vol.11 No.16 (2022). doi:10.3390/foods11162473 Retrieved from: https://repository.li.mahidol.ac.th/handle/123456789/83167
Title
Effect of Physical and Enzymatic Modifications on Composition, Properties and In Vitro Starch Digestibility of Sacred Lotus (Nelumbo nucifera) Seed Flour
Other Contributor(s)
Abstract
In this study, native lotus seed flour (N-LSF) was modified by different methods, namely, partial gelatinization (PG), heat–moisture treatment (HMT), or pullulanase treatment (EP). Their composition, functional properties, starch composition, and estimated glycemic index (eGI) were compared. PG contained similar protein, soluble dietary fiber, and insoluble dietary fiber contents to N-LSF, while those of HMT and EP differed from their native form. PG increased rapid digestible starch (RDS) but decreased resistant starch (RS); while HMT and EP increased amylose and RS contents to 34.57–39.23% and 86.99–92.52% total starch, respectively. Such differences led to the different pasting properties of the modified flours rather than PG, which was comparable to the native flour. HMT had limited pasting properties, while EP gave the highest viscosities upon pasting. The eGI of all samples could be classified as low (<50), except that of PG, which was in the medium range (60). It was plausible that lotus seed flour modified either with HMT or EP could be used as carbohydrate source for diabetes patients or health-conscious people.