title: Effect of Acacia Gum, NaCl, and Sucrose on Physical Properties of Lotus Stem Starch.
abstract: Consumer preferences in east Asian part of the world pave the way for consumption of lotus stem starch (LSS) in preparations such as breakfast meals, fast foods, and traditional confectioneries. The present study envisaged the investigation and optimization of additives, that is, acacia gum, sodium chloride (NaCl), and sucrose, on water absorption (WA), water absorption index (WAI), and water solubility index (WSI) of LSS employing response surface methodology (RSM). Acacia gum resulted in increased water uptake and swelling of starch; however, NaCl reduced the swelling power of starch by making water unavailable to starch and also due to starch-ion electrostatic interaction. Sucrose restricted the water absorption by binding free water and decreased amylose leaching by building bridges with starch chains and thus forming rigid structure.
authors.affiliation: Food Science and Technology Department, Guru Nanak Dev University, Amritsar, Punjab 143001, India.
authors.forename: Ritika
authors.identifier: 0000-0003-0387-9893
authors.initials: R
authors.lastname: Puri
authors.affiliation: Food Science and Technology Department, Guru Nanak Dev University, Amritsar, Punjab 143001, India.
authors.forename: Balmeet Singh
authors.initials: BS
authors.lastname: Gill
authors.affiliation: Dairy Technology Division, National Dairy Research Institute, Karnal, Haryana 132001, India.
authors.forename: Yogesh
authors.identifier: 0000-0002-7575-1277
authors.initials: Y
authors.lastname: Khetra