Science and Technology of Food Industry

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Volume 42 Issue 23
Nov.  2021
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GU Xiaomin, YANG Hailong, HAN Yanchao, et al. Analysis on the Morphology and Quality Characteristics of Different Varieties of Lotus Root Starch and Whole Powder[J]. Science and Technology of Food Industry, 2021, 42(23): 95−101. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.201050168.
Citation: GU Xiaomin, YANG Hailong, HAN Yanchao, et al. Analysis on the Morphology and Quality Characteristics of Different Varieties of Lotus Root Starch and Whole Powder[J]. Science and Technology of Food Industry, 2021, 42(23): 95−101. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.201050168.
shu

Analysis on the Morphology and Quality Characteristics of Different Varieties of Lotus Root Starch and Whole Powder

  • 1.

    School of Life & Environmental Science, Wenzhou University, Wenzhou 325035, China

  • 2.

    Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Key Laboratory of Post-Harvest Handling of Fruits, Ministry of Agriculture and Rural Affairs, Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province, Key Laboratory of Postharvest Preservation and Processing of Fruits and Vegetables, China National Light Industry, Hangzhou 310021, China

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  • Received Date: May 19, 2021
  • Available Online: October 07, 2021
    Graphical Abstract
    • Abstract
  • The present work reported the differences in the between particle morphology, gelatinization properties, thermal properties and texture propertiesmorphology and quality characteristics of starch particles and whole powders obtained from six different varieties of lotus root. The results showed that the surface of lotus root starch particles was smooth without cracks, but with depressions. Most of the particles were short rod-shaped, but some were elliptical; the whole lotus root powder had rough surface and irregular shape.Remove'Elian No.1' 5other was significant difference between lotus root starch and whole flour in the brightness, but the transparency of starch wassignificantly higher than that of whole flour. The initial gelatinization temperature and enthalpy change value of lotus root starch were higher than that of whole lotus root starch. The gelatinization temperature of starch particlesobtained from 'Hangzhouhuanghetou' was 63.9 ℃, the highest gelatinization temperature among testing samples. The gelatinization temperature of 'Elian No. 6'whole powder was 55.0 ℃, the lowest gelatinization temperature among testing samples.Lotus root starch had better expansion properties and thermal paste stability, and lotus root whole powder hadbetter cold paste stability. The chewiness and ductility of lotus root starch were generally lower than that of whole lotus root powder, butthe elasticity and hardness were similar. Among samples, the chewiness and ductility of whole lotus root starch obtained from 'Elian No. 1' were higher than other varieties.
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    • References (37)
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