Effect of Physical and Enzymatic Modifications on Composition, Properties and In Vitro Starch Digestibility of Sacred Lotus (Nelumbo nucifera) Seed Flour

dc.contributor.authorSopawong P.
dc.contributor.authorWarodomwichit D.
dc.contributor.authorSrichamnong W.
dc.contributor.authorMethacanon P.
dc.contributor.authorTangsuphoom N.
dc.contributor.otherMahidol University
dc.date.accessioned2023-06-18T16:35:08Z
dc.date.available2023-06-18T16:35:08Z
dc.date.issued2022-08-01
dc.description.abstractIn 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.
dc.identifier.citationFoods Vol.11 No.16 (2022)
dc.identifier.doi10.3390/foods11162473
dc.identifier.eissn23048158
dc.identifier.scopus2-s2.0-85137372085
dc.identifier.urihttps://repository.li.mahidol.ac.th/handle/123456789/83167
dc.rights.holderSCOPUS
dc.subjectAgricultural and Biological Sciences
dc.titleEffect of Physical and Enzymatic Modifications on Composition, Properties and In Vitro Starch Digestibility of Sacred Lotus (Nelumbo nucifera) Seed Flour
dc.typeArticle
mu.datasource.scopushttps://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85137372085&origin=inward
oaire.citation.issue16
oaire.citation.titleFoods
oaire.citation.volume11
oairecerif.author.affiliationFaculty of Medicine Ramathibodi Hospital, Mahidol University
oairecerif.author.affiliationThailand National Metal and Materials Technology Center
oairecerif.author.affiliationMahidol University

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