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Physicochemical properties and potential of lotus seed flour as wheat flour substitute in noodles |
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| รหัสดีโอไอ | |
| Creator | 1. Natcharee Jirukkakul 2. Nipaporn Sengkhamparn |
| Title | Physicochemical properties and potential of lotus seed flour as wheat flour substitute in noodles |
| Publisher | Research and Development Office, Prince of Songkla University |
| Publication Year | 2561 |
| Journal Title | Songklanakarin Journal of Science and Technology |
| Journal Vol. | 40 |
| Journal No. | 6 |
| Page no. | 1354-1360 |
| Keyword | flour, lotus seeds, noodles, phenolic content, physical properties |
| URL Website | http://rdo.psu.ac.th/sjstweb/index.php |
| ISSN | 0125-3395 |
| Abstract | Thai lotus seeds are rich in nutrients and antioxidants, which makes them interesting substitutes in food products. Lotus seeds can be produced into flour, which can be further processed to pre-gelatinized lotus seed flour (PLF) from the native lotus seed flour (NLF). The physical properties of these flours had no significant differences in swelling power or solubility, whereas NLF had higher viscosity and higher protein, fiber, and phenolic contents than PLF (p |
