Journal article
Processing characteristics and flavour of full lotus root powder beverage
Journal of the science of food and agriculture, Vol.90(14), pp.2482-2489
11/2010
Handle:
https://hdl.handle.net/2376/116436
PMID: 20737547
Abstract
Lotus root beverage is commonly made from raw lotus root (RLR). However, RLR production is strictly limited, because it is prone to decomposition and browning after its short harvest season. In this study an innovative beverage was prepared from full lotus root powder (FLRP) as a substitute for RLR in an attempt to solve this problem.
The components of FLRP basically corresponded to those of RLR, but there was some loss of heat-labile compounds. Using differential scanning calorimetry, a gelatinisation temperature range of 57.08-67.80 °C was determined for FLRP with an average particle size distribution of 70 µm. The optimal conditions for enzymatic treatment of FLRP beverage were determined by response surface methodology as an enzyme concentration of 2.2 g kg(-1) at 53 °C for 86 min. Turbidity decreased from 1082 to 280 nephelometric turbidity units following enzymolysis. Properties of FLRP beverage were also studied and a qualitative comparison of flavour compounds between RLR and FLRP beverages was made by electronic nose.
Basic flavour compounds were consistent and flavour radar plots had approximately the same shape, area and proportion when all ingredients were identical apart from FLRP and RLR. Therefore, in terms of flavour, FLRP beverage appears to be a feasible substitute for RLR beverage.
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Details
- Title
- Processing characteristics and flavour of full lotus root powder beverage
- Creators
- Junbo Liu - State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, ChinaMin ZhangShaojin Wang
- Publication Details
- Journal of the science of food and agriculture, Vol.90(14), pp.2482-2489
- Academic Unit
- Biological Systems Engineering, Department of
- Publisher
- England
- Identifiers
- 99900547433701842
- Language
- English
- Resource Type
- Journal article