%0 Journal Article
%T Effect of Acacia Gum, NaCl, and Sucrose on Physical Properties of Lotus Stem Starch
%A Ritika Puri
%A Balmeet Singh Gill
%A Yogesh Khetra
%J International Journal of Food Science
%D 2014
%I Hindawi Publishing Corporation
%R 10.1155/2014/564564
%X Consumer preferences in east Asian part of the world pave the way for consumption of lotus stem starch (LSS) in preparations such as breakfast meals, fast foods, and traditional confectioneries. The present study envisaged the investigation and optimization of additives, that is, acacia gum, sodium chloride (NaCl), and sucrose, on water absorption (WA), water absorption index (WAI), and water solubility index (WSI) of LSS employing response surface methodology (RSM). Acacia gum resulted in increased water uptake and swelling of starch; however, NaCl reduced the swelling power of starch by making water unavailable to starch and also due to starch-ion electrostatic interaction. Sucrose restricted the water absorption by binding free water and decreased amylose leaching by building bridges with starch chains and thus forming rigid structure. 1. Introduction Lotus (Nelumbo nucifera) belongs to the family of Nelumbonaceae, all parts of which are edible in various forms. It is widely cultivated in China, India, Japan, and Australia [1]. It is generally consumed as vegetable; chiefly the stem part is processed in different forms such as roasted, pickled, dried, and fried. The plant exhibits multiple nutritional and medicinal properties, hence considered as a popular health food [2]. The alkaloid (liensinine) extracted from the stem is effective in treating arrhythmia [3], sunstroke, fever, dysentery, diarrhea, dizziness, and stomach problems [4]. The stem extracts also possess antiobesity [2] and antidiabetic attributes [5]. Its seeds find applications in folk remedies as a diuretic, cooling agent, antiemetic, and an antidote in the treatment of tissue inflammation and cancer [6]. Biochemically, the rhizomes are composed of proteins, fats, carbohydrates, and minerals and are a good source of energy [7]. Starch is considered to contribute to the textural properties of various foods and has several industrial applications as a thickener, stabilizer, adhesive, gelling, and water retention agent [8]. It is the basic ingredient in various foods obtained from cereals and root crops. Lotus is loaded with starch [9], which is commercially available in China and Japan having numerous industrial applications as thickening agent in food products. Man et al. [10] compared the physicochemical properties of starches from seed and rhizome of lotus. Seed starches showed significantly lower swelling power than rhizome starches. Gani et al. [11] characterized lotus stem starches purified from three lakes of India. Scanning electron microscopy of lotus stem starches revealed
%U http://www.hindawi.com/journals/ijfs/2014/564564/