食品加工および技術ジャーナル

概要

Physicochemical, Thermal, Rheological and Morphological Characteristics of Starch from Three Indian Lotus Root (Nelumbo Nucifera Gaertn) Cultivars

Anna Syed and Sukhcharn Singh

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.