Physicochemical, Pasting and Thermal Properties of Water Chestnut Flours: A Comparative Analysis of Two Geographic Sources

Abstract

Comparative analysis of physicochemical, pasting and thermal properties of water chestnut (Trapa natans) flours from Jammu and Kashmir (WCF [K]) and Punjab (WCF [P]) was carried out. Flour from WCF (P) had higher moisture, ash, bulk density, true density and apparent density while that from Jammu and Kashmir had higher protein, fat, carbohydrate content and L, a, b values. WCF (P) had larger particle size than WCF (K) and most of the sieves retained maximum number of flour particles of WCF (P). Water-binding capacity (90%) and oil-binding capacity (60%) of WCF (P) were significantly higher than that of WCF (K), 88% and 57%, respectively. WCF (P) exhibited higher swelling power than flour from WCF (K). Thermal analysis results showed that onset, peak and end temperature, and enthalpy of gelatinization were higher in WCF (P). Peak viscosity (2,581 cP) and breakdown viscosity (870 cP) were found to be higher in case of WCF (K). Practical Applications Water chestnut is an underutilized crop found abundantly in fresh lakes and ponds. It is gluten-free, high in fiber and contains myriad of essential nutrients. This study will open new horizons toward utilization of this underutilized crop for development of various bakery ingredients.