Food and Fermentation Industries >

2018 , Vol. 44 >Issue 11: 130 - 137

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.016528

Pasting properties of lotus root starch and super-fine whole lotus root starch

  • YU Qing-qing ,
  • ZHANG Mei-xia ,
  • CHEN Guang-jing ,
  • KAN Jian-quan
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  • 1(College of Food Science, Southwest University, Chongqing 400715, China)
    2(Laboratory of Quality & Safety Risk Assessment for Agro-Products on Storage and Preservation (Chongqing), Ministry of Agriculture, Chongqing 400715, China)
    3(Chinese-Hungarian Cooperative Research Centre for Food Science,Chongqing 400715, China)

Received date: 2017-12-18

  Online published: 2018-12-25

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Abstract

The differences in pasting properties of lotus root starch and super-fine whole lotus root starch were compared among different lotus varieties. The results indicated that the trend of pasting properties of super-fine whole lotus root starch was similar to the lotus root starch. Compared with lotus root starch, the super-fine whole lotus root starch exhibited advantages on higher pasting temperature, better solubility and swelling capacity, lower viscosity, better stability and gel elasticity. It also cost less energy during the pasting. With the decrease of the particle size of whole lotus root starch, the solubility increased, swelling degree, freeze-thaw stability and the rate of hydrolysis decreased, viscosity stability increased. In conclusion, appropriate superfine grinding could improve pasting properties of whole lotus root.

Key words： lotus root starch; super-fine whole lotus root starch; pasting properties; granularity

Cite this article

YU Qing-qing , ZHANG Mei-xia , CHEN Guang-jing , KAN Jian-quan . Pasting properties of lotus root starch and super-fine whole lotus root starch[J]. Food and Fermentation Industries, 2018 , 44(11) : 130 -137 . DOI: 10.13995/j.cnki.11-1802/ts.016528

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