Optimizing Drying Conditions for Lotus Flowers and Characterization of the Chemical and Functional Properties of Lotus Flower Powder for Food Applications

Abstract

The lotus (Nelumbo nucifera) is an aquatic plant that holds religious and cultural significance. Additionally, it provides an important source of vital nutrients and antioxidants. The present study aimed at examining the physical characteristics, drying temperatures, and chemical and functional aspects of lotus flower powder. The findings revealed a wide range of the weight, length, and width of lotus flowers, which may be linked to several factors like age, conditions in the environment, and genetic diversity. The flowers subjected to drying methods like tray drying and shade drying. In tray drying the samples were subjected to different temperatures viz., 40°C, 50°C, 60°C and 70°C. Drying was continued till the flowers became completely dry and crisp and also until constant weight attained. The colour of the lotus flower powder was shown to be significantly influenced by the drying temperature. The lowest lightness value (L*) was observed at 40 °C and the highest lightness value (L*) was observed at 50°C. Whereas, lotus subjected to a drying temperature of 60 °C exhibited a similar resemblance to the colour values of fresh lotus petals, suggesting a high degree of retention of the red colour. The lotus flower powder was found to possess a slightly acidic pH, a high water holding capacity (WHC), and a moderate oil holding capacity (OHC), as determined through chemical and functional analysis. Emulsifying and foaming properties of lotus powder indicated its potential for use in food products. Overall, this study provides valuable insights into the physical, drying, and chemical properties of lotus flowers, shedding light on their potential applications in various functional foods.