Effect of Physical and Enzymatic Modifications on Composition, Properties and In Vitro Starch Digestibility of Sacred Lotus (<i>Nelumbo nucifera</i>) Seed Flour

Effect of Physical and Enzymatic Modifications on Composition, Properties and In Vitro Starch Digestibility of Sacred Lotus (<i>Nelumbo nucifera</i>) Seed Flour

In this study, native lotus seed flour (N-LSF) was modified by different methods, namely, partial gelatinization (PG), heat–moisture treatment (HMT), or pullulanase treatment (EP). Their composition, functional properties, starch composition, and estimated glycemic index (eGI) were compared. PG cont...

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Bibliographic Details
Main Authors: Pornnutcha Sopawong, Daruneewan Warodomwichit, Warangkana Srichamnong, Pawadee Methacanon, Nattapol Tangsuphoom
Format: Article
Language:English
Published: MDPI AG 2022-08-01
Series:Foods
Subjects:
sacred lotus
lotus seed flour
physical modification
enzymatic modification
starch digestibility
Online Access:https://www.mdpi.com/2304-8158/11/16/2473

Internet

https://www.mdpi.com/2304-8158/11/16/2473

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