Gelatinization and in Vitro Digestive Properties of Lotus Root Whole Powder Prepared using Various Processing Techniques
Article
Figures
Metrics
Preview PDF
Reference
Related
Cited by
Materials
Abstract:
Lotus root whole powder (LRWP) were prepared from the fresh roots of Wuzhi Ⅱ lotus using several processing techniques and/or freeze-drying. The processing techniques included tea polyphenol addition (i.e., adding tea polyphenols to lotus root pulp) (Ⅰ), gelatinization and retrogradation (i.e., high-temperature gelatinization and retrogradation of lotus root pulp) (Ⅱ), tea polyphenol addition-gelatinization and retrogradation (Ⅰ-Ⅱ), gelatinization-pullulanase debranching-retrogradation (Ⅱ-Ⅲ), and gelatinization-pullulanase debranching-tea polyphenol addition-retrogradation (Ⅰ-Ⅱ-Ⅲ). LRWP samples prepared via these processing techniques were denoted as LRWP-Ⅰ, LRWP-Ⅱ, LRWP-Ⅰ-Ⅱ, LRWP-Ⅱ-Ⅲ, and LRWP-Ⅰ-Ⅱ-Ⅲ, respectively, and the LRWP samples prepared by direct freeze-drying were used as the control (denoted as LRWP). The impact of different processing techniques on the gelatinization and digestive properties of LRWP samples was analyzed. The results showed that LRWP-I had the highest peak viscosity (4 596 cP) and breakdown viscosity (3 322 cP) among groups, whereas the final viscosity, setback viscosity, and gel properties of LRWP-Ⅰ were lower than those of LRWP. The firmness of LRWP-II (89.7 g) and LRWP-Ⅰ-Ⅱ (93.1 g) was significantly higher than that of LRWP (37.6 g). LRWP-II-III had the lowest peak viscosity of 43 cP and the worst gel properties. LRWP-Ⅰ-Ⅱ-Ⅲ had a lower gelatinization temperature, viscosity, and gel properties compared with those of LRWP. Additionally, in vitro digestion experiments indicated that the content of resistant starch in LRWP-Ⅰ (92.65%) was significantly (P<0.05) higher than that in LRWP (77.88%). In conclusion, applying tea polyphenol addition (I) alone increased the content of resistant starch, and the corresponding product LRWP-I showed good gelatinization and digestive properties. This study provide theoretical guidance for the development and application of LRWP as well as the preparation of resistant starch.
