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<p>The purpose of this study was to analyse the physicochemical, functional and pasting properties of Lotus seed flours from two cultivars grown in Dal and Wular Lak of J&amp;K, India. The results showed that moisture (7.83–10 g/100g), protein (22.19–19.5 g/100g), carbohydrate (65.43–64.24%), fat (1.1–1.3 g/100g) and ash (2.5–4.03 g/100g) content of both the cultivars varied significantly. The flours had good antioxidant properties (showing %DPPH sscavenging activity 50.90–76.46%, TPC from 38.93 to 44.49 mg (GAE/g) and 47.49–49.73% inhibition of lipid peroxide. Flours displayed poor water and oil absorption capacity, protein solubility (at extreme acidic and alkaline pH), emulsion and foaming properties. The swelling index of Dal and Wular lotus seed flour varied between 2.67–4.59 and 2.8–6.23 g/100g, respectively within the temperature range of 50–90&#xa0;°C while solubility index varied from 0.37 to 0.42 and 0.36 to 0.46 g/100g. It was observed that the pasting properties of both the cultivars varied significantly (<i>p</i> ≤ 0.05) with peak, setback and final viscosities in the range of 1128–1506 cP, 327.7–351.7cP and final viscosity of 1267–1303. Light transmittance decreased for the first 72 h of storage, after which the results remained unchanged.</p>

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Characterization of lotus seed (Nelumbo nucifera.) flour obtained from fresh water lakes of Kashmir valley

  • 期刊论文

  • 发表日期：

    2026年2月7日

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  • Najeebah Farooq,
  • Idrees Ahmed Wani,
  • Kouser Parveen

摘要

The purpose of this study was to analyse the physicochemical, functional and pasting properties of Lotus seed flours from two cultivars grown in Dal and Wular Lak of J&K, India. The results showed that moisture (7.83–10 g/100g), protein (22.19–19.5 g/100g), carbohydrate (65.43–64.24%), fat (1.1–1.3 g/100g) and ash (2.5–4.03 g/100g) content of both the cultivars varied significantly. The flours had good antioxidant properties (showing %DPPH sscavenging activity 50.90–76.46%, TPC from 38.93 to 44.49 mg (GAE/g) and 47.49–49.73% inhibition of lipid peroxide. Flours displayed poor water and oil absorption capacity, protein solubility (at extreme acidic and alkaline pH), emulsion and foaming properties. The swelling index of Dal and Wular lotus seed flour varied between 2.67–4.59 and 2.8–6.23 g/100g, respectively within the temperature range of 50–90 °C while solubility index varied from 0.37 to 0.42 and 0.36 to 0.46 g/100g. It was observed that the pasting properties of both the cultivars varied significantly (p ≤ 0.05) with peak, setback and final viscosities in the range of 1128–1506 cP, 327.7–351.7cP and final viscosity of 1267–1303. Light transmittance decreased for the first 72 h of storage, after which the results remained unchanged.