Study on Quality and Starch Characteristics of Powdery and Crispy Lotus Roots

Zichen Cai; Yaying Jiang; Fei Wang; Jun Liu; Juan Kan; Man Zhang; Xiaohua Qi; Liangjun Li; Shuping Zhao; Chunlu Qian

doi:10.3390/foods13203335

Foods (Oct 2024)

Study on Quality and Starch Characteristics of Powdery and Crispy Lotus Roots

Zichen Cai,
Yaying Jiang,
Fei Wang,
Jun Liu,
Juan Kan,
Man Zhang,
Xiaohua Qi,
Liangjun Li,
Shuping Zhao,
Chunlu Qian

Affiliations

Zichen Cai: Department of Food Science and Engineering, School of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China
Yaying Jiang: Department of Food Science and Engineering, School of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China
Fei Wang: Department of Food Science and Engineering, School of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China
Jun Liu: Department of Food Science and Engineering, School of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China
Juan Kan: Department of Food Science and Engineering, School of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China
Man Zhang: Department of Food Science and Engineering, School of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China
Xiaohua Qi: Department of Horticulture, College of Horticulture and Landscape Architecture, Yangzhou University, Yangzhou 225009, China
Liangjun Li: Department of Horticulture, College of Horticulture and Landscape Architecture, Yangzhou University, Yangzhou 225009, China
Shuping Zhao: Department of Horticulture, College of Horticulture and Landscape Architecture, Yangzhou University, Yangzhou 225009, China
Chunlu Qian: Department of Food Science and Engineering, School of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China

DOI: https://doi.org/10.3390/foods13203335
Journal volume & issue: Vol. 13, no. 20
p. 3335

Abstract

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Nine varieties of lotus root (Suining, Xinhe, Zaohua, Zhonghua, L0014, L0013, Cuiyu, L0011, and Zhenzhu) were selected as the research materials to compare their differences in physical, chemical, and starch characteristics before and after boiling, frying, and microwaving. The results showed that Zhenzhu, Xinhe, L0013, Cuiyu, and Zhonghua belong to the crispy lotus root type, while L0011, L0014, Zaohua, and Suining belong to the powdery lotus root type. Furthermore, the nine varieties were characterized for their starch by optical micrograph (OM), polarized micrograph (PM), scanning electron micrograph (SEM), attenuated total reflection Fourier-transform infrared spectroscopy (ATR-FTIR), X-ray diffraction (XRD), carbon-13 cross-polarization/magic angle spinning nuclear magnetic resonance (13C CP/MAS NMR), and differential scanning calorimetry (DSC). The starch granule of powdery lotus root appeared to be larger than that of crispy lotus, and ATR-FTIR studies revealed that the outer layer of starch granules from nine different varieties of lotus root had a highly organized structure. Moreover, XRD and 13C CP/MAS NMR analyses revealed that starch from eight lotus varieties (Suining, Xinhe, Zaohua, Zhonghua, L0014, L0013, Cuiyu, L0011) belong to the A-crystal type, while starch from Zhenzhu belongs to the CA-crystal type. The starch from powdery lotus root exhibited higher crystallinity, as well as increased gelatinization temperature and enthalpy, indicating that its crystal structure was relatively superior compared to that of crispy lotus starch. The short-range order degree, crystallinity, gelatinization temperature, and heat enthalpy of lotus starch decreased after boiling and frying but increased to varying extents after microwaving. Additionally, the heat resistance and stability of starch particles from crispy lotus root were improved after microwave treatment.

Published in Foods

ISSN: 2304-8158 (Online)
Publisher: MDPI AG
Country of publisher: Switzerland
LCC subjects: Technology: Chemical technology
Website: http://www.mdpi.com/journal/foods

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