Processing, Physical, and Functional properties of Lotus Stem and Jamun Seed Flours

Author: M. Kirthy Reddy, Rita Narayanan, V. Appa Rao, C. Valli and G. Sujatha

Download PDF

Abstract

Lotus stem and Jamun Seed flours have a high potential for use in various food applications as they possess many health, functional and therapeutic benefits. This study aimed to evaluate both the flour’s physical and functional properties. The yield of both flours is 73.56% and 86.74% respectively. Moisture content and water activity indicated that the flours have a longer shelf life. Lotus stem powder exhibited a greater inferior ability than Jamun seed flour in terms of physical properties. The presence of fibre in lotus stem powder led to higher Water and Oil Absorption Index than in Jamun Seed flour. Swelling Index and Foaming capacity were higher in Jamun seed flour indicating the presence of higher protein. Lotus Stem powder did not form strong gel even at 20% concentration whereas, Jamun seed powder formed strong gel at 10% only. Based on these properties both flours can be incorporated/substituted/ replaced into different foods.

Keywords

Lotus stem, Jamun seed powder, Functional properties, Swelling Index, Foaming capacity

Conclusion

The yield of the powder is high in both powders but they exhibited inferior flowability. Lotus stem powder has the highest amount of fibre which can be used as fibre substitute in many foods. Jamun Seed can be used in ready-to-serve processed foods. Both powders provide many therapeutic, health, and functional benefits incorporation levels, and in vivo and in vitro studies can be exploited. These powders can be used as potential substitutes and replacements in various foods.

References

-

How to cite this article

M. Kirthy Reddy, Rita Narayanan, V. Appa Rao, C. Valli and G. Sujatha (2022). Processing, Physical, and Functional properties of Lotus Stem and Jamun Seed Flours. Biological Forum – An International Journal, 14(4): 852-856.