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Lotus (Nelumbo nucifera) rhizome powder as a novel ingredient in bread sticks: rheological characteristics and nutrient composition.

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Relation http://ir.cftri.com/13142/
http://dx.doi.org/10.1007/s11694-017-9561-y
 
Title Lotus (Nelumbo nucifera) rhizome powder as a novel ingredient
in bread sticks: rheological characteristics and nutrient
composition.
 
Creator Thanushree, M. P.
Sudha, M. L.
Crassina, K.
 
Subject 20 Plant Food
26 Bakery products
 
Description Lotus rhizome is a lesser known plant food
having high medicinal properties. The addition of lotus
rhizome powder (LRP) to refine wheat flour (WF) based
bakery products may significantly enrich their nutritional
composition. WF was replaced with LRP at 0, 10, 15 and
20% levels to study the rheological and baking characteristics.
The mixing profile of the dough as studied using
farinograph showed an increase in water absorption (56–
58%), dough development time (1.3–2.27 min) and dough
stability (5.58–7.43 min) with increase in the LRP. Pasting
profile of the blends showed an increase in peak viscosity
(699–829 BU) and break down values (336–385 BU),
whereas the setback values (496–388 BU) decreased
with the addition of LRP. Test baking was done to obtain
the optimum level of replacement and processing conditions.
The organoleptic analysis indicated that replacement
of WF with LRP at 15% was optimum for making bread
sticks of desirable sensory attributes. Bread sticks with
LRP had higher total phenolic content (TPC) (1.06 ± 0.03–
1.22 ± 0.20 mg GAE/g), total flavonoid content (TFC)
(32.76 ± 0.28–44.55 ± 0.28 μg QE/g DW) and DPPH scavenging
capacity (44.76 ± 2.01–65.62 ± 1.11%) as against
control. In conclusion, lotus (Nelumbo nucifera) rhizome
powder could improve the nutritional value of bread sticks
and can be recommended as a functional ingredient in the
food industry.
 
Date 2017
 
Type Article
PeerReviewed
 
Format pdf
 
Language en
 
Identifier http://ir.cftri.com/13142/1/Food%20Measure%20%282017%29%20111795%E2%80%931803.pdf
Thanushree, M. P. and Sudha, M. L. and Crassina, K. (2017) Lotus (Nelumbo nucifera) rhizome powder as a novel ingredient in bread sticks: rheological characteristics and nutrient composition. Journal of Food Measurement and Characterization, 11. pp. 1795-1803.