List of Titles

Authors: Joshi, Matina , Aldred, Peter , McKnight, Stafford , Panozzo, Joe , Kasapis, Stefan , Adhikari, Raju , Adhikari, Benu
Date: 2013
Type: Text , Journal article
Relation: Carbohydrate Polymers Vol. 92, no. 2 (2013), p. 1484-1496
Full Text: false
Reviewed:
Description: The physicochemical properties of lentil starch were measured and linked up with its functional properties and compared with those of corn and potato starches. The amylose content of lentil starch was the highest among these starches. The crystallinity and gelatinization enthalpy of lentil starch were the lowest among these starches. The high amylose: amylopectin ratio in lentil starch resulted into low crystallinity and gelatinization enthalpy. Gelatinization and pasting temperatures of lentil starch were in between those of corn and potato starches. Lentil starch gels showed the highest storage modulus, gel strength and pasting viscosity than corn and potato starch gels. Peleg's model was able to predict the stress relaxation data of these starches well (R2 > 0.98). The elastic modulus of lentil starch gel was less frequency dependent and higher in magnitude at high temperature (60 Â°C) than at lower temperature (10 Â°C). Lentil starch is suitable where higher gel strengthened pasting viscosity are desired. © 2012 Elsevier Ltd.
Description: 2003011035

Authors: Tu, Jing , Zhang, Min , Xu, Baoguo , Liu, Amy
Date: 2015
Type: Text , Journal article
Relation: International Journal of Refrigeration Vol. 50, no. (2015), p. 1-9
Full Text: false
Reviewed:
Description: The initial physicochemical properties of different lotus roots were studied with the aim to evaluate their influence on freezing suitability. Six physicochemical properties indicators (starch content, whiteness index, maximum diameter, protein amount, titratable acidity and vitamin C) of lotus root were determined by principal component analysis. It was observed from the experimental results that the initial physicochemical properties of lotus root can directly affect the freezing suitability in terms of initial freezing temperature, transition phase time, total freezing time, relative firmness and drip loss. Correlation analysis suggested that relative firmness increases in proportion to starch content, and initial freezing temperature and drip loss are inversely proportional to the starch content. Compared to immersion freezing, power ultrasound can significantly improve the freezing rate and relative firmness but decrease drip loss. These results suggested that high quality frozen lotus root can be achieved via appropriately selecting high starch content lotus root and using ultrasound-assisted immersion freezing.

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