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Modifications of native lotus (Nelumbo nucifera G.) rhizome starch and its overall characterization: A review.
Dhull, Sanju Bala; Chandak, Ankita; Chawla, Prince; Goksen, Gulden; Rose, Pawan Kumar; Rani, Jyoti.
Afiliación
  • Dhull SB; Department of Food Science and Technology, Chaudhary Devi Lal University, Sirsa, Haryana 125055, India. Electronic address: sanjudhull@gmail.com.
  • Chandak A; Department of Food Science and Technology, Chaudhary Devi Lal University, Sirsa, Haryana 125055, India. Electronic address: biyaniankita90@gmail.com.
  • Chawla P; Department of Food Technology and Nutrition, Lovely Professional University, Phagwara, Punjab 144411, India.
  • Goksen G; Department of Food Technology, Vocational School of Technical Sciences at Mersin Tarsus Organized Industrial zone, Tarsus University, 33100 Mersin, Turkey.
  • Rose PK; Department of Energy and Environmental Sciences, Chaudhary Devi Lal University, Sirsa, Haryana 125055, India.
  • Rani J; Department of Botany, Chaudhary Devi Lal University, Sirsa, Haryana 125055, India.
Int J Biol Macromol ; 253(Pt 8): 127543, 2023 Dec 31.
Article en En | MEDLINE | ID: mdl-37866555
Lotus (Nelumbo nucifera G.) rhizomes are an under-utilized and sustainable starch source that constitutes up to 20 % starch. The review mainly focused on the extraction methods of starch, the chemical composition of LRS, and techno-functional characteristics such as swelling power, solubility, in vitro digestibility, pasting property, and gelatinization is highlighted in LRS review. Lotus rhizome starch (LRS) is also used as a water retention agent, thickening, gelling, stabilizing, and filling in food and non-food applications. Native starch has limited functional characteristics in food applications so by modifying the starch, functional characteristics are enhanced. Single and dual treatment processes are available to enhance microstructural properties, resistant starch, techno-functional, morphological, and, film-forming properties. Compared with other starch sources, there is a lack of systematic information on the LRS. Many industries are interested in developing food products based on starch such as nanoparticles, hydrogels, edible films, and many others. Additionally, there are several recommendations to improve the applications in the food industry. Finally, we provide an outlook on the future possibility of LRS.
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Nelumbo / Lotus Idioma: En Revista: Int J Biol Macromol Año: 2023 Tipo del documento: Article Pais de publicación: Países Bajos
Texto completo
Añadir a Mi BVS
Imprimir
XML
PubMed Links
Buscar en Google

Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Nelumbo / Lotus Idioma: En Revista: Int J Biol Macromol Año: 2023 Tipo del documento: Article Pais de publicación: Países Bajos