ArticleFoods (Basel, Switzerland)2022
Effect of Physical and Enzymatic Modifications on Composition, Properties and In Vitro Starch Digestibility of Sacred Lotus (
Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
What it found
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The trial behind it
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Who cites it
5 citing papers in PubMed.
- Effects of Lactobacillus Plantarum and Pullulanase Modification on the Physicochemical Properties and Functional Characteristics of Highland Barley Flour.Foods (Basel, Switzerland) · 2026Article
- Effects of Pre-Cooking Degree of Germinated Highland Barley Pulp on the Quality and Digestive Characteristics of Barbecued Pork Buns During Refrigerated Storage.Foods (Basel, Switzerland) · 2026Article
- Research Progress in Modifications, Bioactivities, and Applications of Medicine and Food Homologous Plant Starch.Foods (Basel, Switzerland) · 2024Review
- Insights into the structural characteristics and in vitro starch digestibility on parboiled rice as affected by ultrasound treatment in soaking process.Food chemistry: X · 2023Article
- Compositional profiling and sensory analysis of cauliflower by-products-enriched muffins.Food science & nutrition · 2023Article
Corrections and comments
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Authors and funding
5 authors.
Funding
Abstract
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 contained similar protein, soluble dietary fiber, and insoluble dietary fiber contents to N-LSF, while those of HMT and EP differed from their native form. PG increased rapid digestible starch (RDS) but decreased resistant starch (RS); while HMT and EP increased amylose and RS contents to 34.57−39.23% and 86.99−92.52% total starch, respectively. Such differences led to the different pasting properties of the modified flours rather than PG, which was comparable to the native flour. HMT had limited pasting properties, while EP gave the highest viscosities upon pasting. The eGI of all samples could be classified as low (<50), except that of PG, which was in the medium range (60). It was plausible that lotus seed flour modified either with HMT or EP could be used as carbohydrate source for diabetes patients or health-conscious people.
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Registered trials
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