Prevent lumping during hot-water rehydration of lotus rhizome powder by restricted swelling treatment.
Food Chem
; 460(Pt 1): 140410, 2024 Jul 15.
Article
in En
| MEDLINE
| ID: mdl-39029365
ABSTRACT
Lotus rhizome powder (LRP) tends to lump during hot-water rehydration, adversely affecting its edible quality. By utilizing a restricted swelling treatment (ST), where LRP was swollen at a temperature slightly below its onset gelatinization temperature (To), the lumping rate could be substantially reduced from 30.95% to 6.39%. This treatment induced an ordered-disordered structural transition of LRP without compromising its granule morphology and water dispersibility. This transition led to significant increases in thermal transition temperatures and a notable delay in peak pasting time by 86.6 s. These changes effectively delayed the formation of a gelatinous skin surrounding the dry granules, allowing them sufficient time to absorb water and paste completely, thereby preventing lumping. The prevention of lumping was beneficial for obtaining desired viscoelasticity of LRP paste. Conversely, ST treatments conducted at temperatures markedly deviating from To resulted in significantly higher lumping rates, underscoring the importance of carefully controlling the ST temperature.
Full text:
1
Collection:
01-internacional
Database:
MEDLINE
Language:
En
Journal:
Food Chem
Year:
2024
Document type:
Article
Affiliation country:
China