Abstract
The starches separated from three different Indian lotus root cultivars were investigated for physicochemical, thermal, pasting and morphological properties. Amylose content and water binding capacity of starches ranged between 18.75 to 20.84% and 91.8% to 102.3% respectively. The transition temperatures (To, Tp and Tc) and enthalpy of gelatinization (ΔHgel) were determined using differential scanning calorimetry. DSC spectrum of lotus starch showed that the peak temperature was from 71.74°C to 75.317°C. Pasting properties of starches were measured using the Rapid Visco Analyser (RVA). Pasting temperature and peak viscosity were between (60.3 to 72.7°C) and (7827.6 to 10123.3cp) respectively. Turbidity values of gelatinized starch pastes increased during refrigerated storage. Scanning electron micrographs showed that the granules of lotus root starch varied from round to elliptic with a size range of 10.2-50.7μm.
Highlights
Lotus root (Nelumbo nucifera Gaertn.) is the fat root of a plant from an aquatic emergent angiosperm that belongs to the Nelumboleaceae family and the genus Nelumbo Adans
Further alkali treatment with 0.2% NaOH was given in order to remove the proteins that are associated with the starch granules
The starches separated from three different lotus root cultivars were investigated for physicochemical, thermal, morphological and pasting properties
Summary
Lotus root (Nelumbo nucifera Gaertn.) is the fat root of a plant from an aquatic emergent angiosperm that belongs to the Nelumboleaceae family and the genus Nelumbo Adans. In India its common names are Nadru (Kashmiri), Bihi and Kamal Kakdi. They are modified tubers storing energy in the form of starch. The exterior of this root is covered with a peel that is white or reddish brown in color. The roots are smooth, grey-white in color and measure about 10-20cm in length and 6-10cm in diameter. Together with the lotus seeds, the edible root contains an abundant amount of starch, sugars, proteins, lipids, vitamins and minerals. They are digested and are a good and nutritious food for all ages
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