Lotus (Nelumbo nucifera G.) seed starch: Understanding the impact of physical modification sequence (ultrasonication and HMT) on properties and in vitro digestibility

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dc.authoridRose, Dr. Pawan Kumar/0000-0002-2496-7334
dc.authoridDhull, Sanju Bala/0000-0002-5749-6241
dc.contributor.authorChandak, Ankita
dc.contributor.authorDhull, Sanju Bala
dc.contributor.authorChawla, Prince
dc.contributor.authorGoksen, Gulden
dc.contributor.authorRose, Pawan Kumar
dc.contributor.authorAl Obaid, Sami
dc.contributor.authorAnsari, Mohammad Javed
dc.date.accessioned2025-03-17T12:27:09Z
dc.date.available2025-03-17T12:27:09Z
dc.date.issued2024
dc.departmentTarsus Üniversitesi
dc.description.abstractNative lotus ( Nelumbo nucifera G.) seed starch (LSS) was single- and dual-modified by heat-moisture treatment (HMT), ultrasonication (US), HMT followed by the US (HMT-US), and the US followed by HMT (US-HMT). The modified lotus seed starch (LSS) was evaluated for its physicochemical, pasting, thermal, and rheological properties and in vitro digestibility. All treatments decreased the swelling power (10.52-14.0 g/g), solubility (12.20-15.95 %), and amylose content (23.71-25.67 %) except for ultrasonication (17.67 g/g, 17.90 %, 29.09 %, respectively) when compared with native LSS (15.05 g/g, 16.12 %, 27.12 %, respectively). According to the rheological study, G ' ' (1665-4004 Pa) was greater than G '' '' (119-308 Pa) for all LSS gel samples demonstrating their elastic character. Moreover, gelatinization enthalpy (17.56-16.05 J/g) increased in all treatments compared to native LSS (15.38 J/g). Ultrasonication treatment improved the thermal stability of LSS. The digestibility results showed that dual modification using HMT and US significantly enhanced resistant starch (RS) and reduced slowly digestible starch (SDS) in LSS. Cracks were observed on the surface of the modified LSS granules. Peak viscosity decreased in all modified starches except for ultrasonication, suggesting their resistance to shear-thinning during cooking, making them ideal weaning food components. The results obtained after different modifications in this study could be a useful ready reference to select appropriate modification treatments to produce modified LSS with desired properties depending on their end-use.
dc.description.sponsorshipKing Saud University, Riyadh, Saudi Arabia [RSP2025R315]; Department of Food Science and Technology, Chaudhary Devi Lal University, Sirsa, India
dc.description.sponsorshipThis project was supported by Researchers Supporting Project Number (RSP2025R315), King Saud University, Riyadh, Saudi Arabia. The authors also acknowledge the support and facilities provided by Department of Food Science and Technology, Chaudhary Devi Lal University, Sirsa, India.
dc.identifier.doi10.1016/j.ijbiomac.2024.135032
dc.identifier.issn0141-8130
dc.identifier.issn1879-0003
dc.identifier.pmid39182880
dc.identifier.scopus2-s2.0-85201893643
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.1016/j.ijbiomac.2024.135032
dc.identifier.urihttps://hdl.handle.net/20.500.13099/2102
dc.identifier.volume278
dc.identifier.wosWOS:001301964600001
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherElsevier
dc.relation.ispartofInternational Journal of Biological Macromolecules
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WOS_20250316
dc.subjectLotus seed starch
dc.subjectUltrasonication
dc.subjectHMT
dc.subjectIn vitro digestibility
dc.subjectPasting properties
dc.titleLotus (Nelumbo nucifera G.) seed starch: Understanding the impact of physical modification sequence (ultrasonication and HMT) on properties and in vitro digestibility
dc.typeArticle

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