Nutritional quality and a prospected functional food ingredient of Thai lotus (Nelumbo nucifera) seed | คุณค่าทางโภชนาการและความเป็นไปได้ของการใช้เป็นส่วนประกอบอาหารของเมล็ดบัวไทย
2009
Darunee Paiyarach(Mae Fah Luang University, Chiang Rai (Thailand). School of Agro-Industry. Program in Food Technology) | Niramol Punbusayakul(Mae Fah Luang University, Chiang Rai (Thailand). School of Agro-Industry. Program in Food Technology) E-mail:[email protected]
Nutritional qualities of fresh and dried lotus (Nelumbo nucifera) seed, both white (Hindu) and red (East Indian) in Chiang Rai were determined to provide lotus seed nutritional information and to find out the possibility of using lotus seed as a functional food ingredient. The results showed that both lotus seed cultivars contained high protein (30 percent), carbohydrate (60 percent), dietary fiber (18 percent), ash (5 percent), but low fat content (2.7 percent) than that of Indian and Chinese cultivars. Lotus seed also had high calcium and unsaturated fatty acid, particularly linoleic acid and oleic acid, while the former was non-detectable in Indian lotus seed. TPC and antioxidant activity in lotus seed decreased and vitamin C became non-detectable after drying. In addition, it was found that the most acceptable formula contains 10 percent lotus seed flour cookie. Moreover, the lotus seed flour increased nutritional value (protein, carbohydrate, ash and dietary fiber) of butter cookie but decreased in the fat content. This suggests the potential of the lotus seed flour as an alternative source of nutrition and functional ingredient.
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