Abstract
Consumer preferences in east Asian part of the world pave the way for consumption of lotus stem starch (LSS) in preparations such as breakfast meals, fast foods, and traditional confectioneries. The present study envisaged the investigation and optimization of additives, that is, acacia gum, sodium chloride (NaCl), and sucrose, on water absorption (WA), water absorption index (WAI), and water solubility index (WSI) of LSS employing response surface methodology (RSM). Acacia gum resulted in increased water uptake and swelling of starch; however, NaCl reduced the swelling power of starch by making water unavailable to starch and also due to starch-ion electrostatic interaction. Sucrose restricted the water absorption by binding free water and decreased amylose leaching by building bridges with starch chains and thus forming rigid structure.
Highlights
Lotus (Nelumbo nucifera) belongs to the family of Nelumbonaceae, all parts of which are edible in various forms
Since water absorption (WA), water absorption index (WAI), and water solubility index (WSI) are important properties to assess the behavior of starch in food system containing water as one of the most essential ingredients, these parameters were taken as responses
In the presence of acacia gum, NaCl, and sucrose, the physical properties of lotus stem starch might be governed by hydrocolloid-salt, hydrocolloid-sugar interaction and individual effect of these additives
Summary
Lotus (Nelumbo nucifera) belongs to the family of Nelumbonaceae, all parts of which are edible in various forms. It is widely cultivated in China, India, Japan, and Australia [1]. It is generally consumed as vegetable; the stem part is processed in different forms such as roasted, pickled, dried, and fried. The alkaloid (liensinine) extracted from the stem is effective in treating arrhythmia [3], sunstroke, fever, dysentery, diarrhea, dizziness, and stomach problems [4]. The stem extracts possess antiobesity [2] and antidiabetic attributes [5]. The rhizomes are composed of proteins, fats, carbohydrates, and minerals and are a good source of energy [7]
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