Abstract

ABSTRACT Before cracking, subjecting water chestnuts to pre-conditioning is a common practice. However, the existing practice of pre-conditioning has no scientific rationale and therefore leads to low flour recovery and poor quality. Thus, the aim of the present research work was to optimize the pre-conditioning process for water chestnuts and to analyze the efficacy of optimized process as a means to increase the resistant starch content and reduce the glycemic index in water chestnut flour. Central composite rotatable design was used to determine the effect of water chestnut:water ratio, water temperature and pre-conditioning time on yield and brightness (L* value) of flour. Optimization of pre-conditioning process was done by response surface of desirability function. Regression models for both the product responses were highly significant (p < 0.0001) with high coefficient of determination (R 2 > 0.95). Scanning electron microscopy (SEM) showed compact, smooth and oval shaped starch granules with crystalline network in preconditioned water chestnut flour. FTIR studies also indicated higher absorbance ratio of 1047/1022 cm−1 for preconditioned water chestnut flour which further authenticated the SEM findings. Subjecting water chestnuts to optimized conditions of pre-conditioning (i.e., water chestnut:water ratio 1:1.5; water temperature 87.85̊C and pre-condition time 45 min), also increased the resistant starch content and lowered the glycemic index and glycemic load of the water chestnut flour.

Highlights

  • Water chestnut (Trapanatans), known as “Singhara”, belongs to monogeneric family of Trapaceae

  • The findings of this research work revealed that optimized preconditioning process can be a relevant approach to increase the resistant starch content and lower the glycemic index and glycemic load in water chestnuts

  • The flour recovery of 85.29% with L* value of 81.02 was obtained when water chestnuts were subjected to the optimized conditions of preconditioning i.e., water chestnut:water ratio 1:1.5, water temperature 87.85°C and pre-condition time 45 min

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Summary

Introduction

Water chestnut (Trapanatans), known as “Singhara”, belongs to monogeneric family of Trapaceae. It is an aquatic angiospermic plant, which grows naturally in fresh water wet lands, ponds, lakes, swamps, sluggish reaches of rivers and fresh or brackish reaches of estuaries.[1] It is an invasive plant found in almost all the major water bodies of Jammu and Kashmir, in Wular lake, which is Asia’s largest fresh water lake. Average production of water chestnuts from this lake is about 4000–5000 MT and about 80,000 people residing in 28 villages on the periphery of this lake are directly involved in its trade.[2] The edible portion of water chestnut is highly valued for its gluten free starch, digestible proteins, fiber, polyphenols and many essential minerals It is being relished as a snack and is ground to flour and used in various food preparations. The existing pre-conditioning practice in Jammu and Kashmir, India, is to heat the water chestnuts

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