Texture and bio-functional characteristics of a Chinese steamed bread prepared from lotus root powder partially replacing wheat flour

Clinical Trials & Research
  • 1.

    Kaneyasu, M., Nagata, M., Ikeda, H., Ohnuki, K. & Shimizu, K. Anti-allergic activity of lotus root (Nelumbo nucifera) powder in TDI-sensitized nasal allergy model mice. Food Agric. Immunol. 30, 968–978 (2019).

    CAS 
    Article 

    Google Scholar
     

  • 2.

    Xu, L., Shi, P. T., Ye, Z. H., Yan, S. M. & Yu, X. P. Rapid analysis of adulterations in Chinese lotus root powder (LRP) by near-infrared (NIR) spectroscopy coupled with chemometric class modeling techniques. Food Chem. 141, 2434–2439 (2013).

    CAS 
    Article 

    Google Scholar
     

  • 3.

    Tsuruta, Y. et al. Polyphenolic extract of lotus root (edible rhizome of Nelumbo nucifera) alleviates hepatic steatosis in obese diabetic db/db mice. Lipids Health Dis. 10, 202 (2011).

    CAS 
    Article 

    Google Scholar
     

  • 4.

    Hu, W. et al. Structural characterisation and immune modulatory activity of a polysaccharide isolated from lotus (Nelumbo nucifera Gaertn) root residues. J. Funct. Food 60, 1037 (2019).

    Article 

    Google Scholar
     

  • 5.

    Mukherjee, P. K., Maiti, K., Mukherjee, K. & Houghton, P. J. Leads from Indian medicinal plants with hypoglycemic potentials. J. Ethnopharmaco. 106, 1–28 (2006).

    CAS 
    Article 

    Google Scholar
     

  • 6.

    Park, J. H., Kim, R. Y. & Park, E. Antidiabetic activity of fruits and vegetables commonly consumed in Korea: Inhibitory potential against α-glucosidase and insulin-like action in vitro. Food Sci. Biotech. 21, 1187–1193 (2012).

    CAS 
    Article 

    Google Scholar
     

  • 7.

    Guo, L. Enzymatic hydrolysis of lotus rhizome starch using alpha-amylase and glucoamylae. J. Food Nutr. Res. 56, 372–380 (2017).

    ADS 
    CAS 

    Google Scholar
     

  • 8.

    Lee, H. K., Choi, Y. M., Noh, D. O. & Suh, H. J. Antioxidant effect of Korean traditional lotus liquor (Yunyupju). Int. J. Food Sci. Technol. 40, 709–715 (2005).

    CAS 
    Article 

    Google Scholar
     

  • 9.

    Chiang, P. Y. & Luo, Y. Y. Effects of pressurized cooking on the relationship between the chemical compositions and texture changes of lotus root (Nelumbo nucifera Gaertn). Food Chem. 105, 480–484 (2007).

    CAS 
    Article 

    Google Scholar
     

  • 10.

    Zhu, F. Glycemic control in Chinese steamed bread: Strategies and opportunities. Trends Food Sci. Tech. 86, 252–259 (2019).

    CAS 
    Article 

    Google Scholar
     

  • 11.

    Yousif, A., Nhepera, D. & Johnson, S. Influence of sorghum flour addition on flat bread in vitro starch digestibility, antioxidant capacity and consumer acceptability. Food Chem. 134, 880–887 (2012).

    CAS 
    Article 

    Google Scholar
     

  • 12.

    Pablo, M. P., María, I. C., Mariela, C. B., María, C. P. & DaR, P. Sorghum pasta and noodles: Technological and nutritional aspects. Plant Food Hum. Nutr. https://doi.org/10.1007/s11130-020-00829-9 (2020).

    Article 

    Google Scholar
     

  • 13.

    Cao, Y., Zhang, F., Guo, P., Dong, S. & Li, H. Effect of wheat flour substitution with potato pulp on dough rheology, the quality of steamed bread and in vitro starch digestibility. LWT 111, 527–533 (2019).

    CAS 
    Article 

    Google Scholar
     

  • 14.

    Zhu, F. & Sun, J. Physicochemical and sensory properties of steamed bread fortified with purple sweet potato flour. Food Biosci. 30, 1011 (2019).


    Google Scholar
     

  • 15.

    Liu, X. et al. Influence of different hydrocolloids on dough thermo-mechanical properties and in vitro starch digestibility of gluten-free steamed bread based on potato flour. Food Chem. 239, 1064–1074 (2018).

    CAS 
    Article 

    Google Scholar
     

  • 16.

    Muna, I. et al. Fermented brown rice flour as functional food ingredient. Foods 3, 149–159 (2018).


    Google Scholar
     

  • 17.

    Shi, X. & BeMiller, J. N. Effects of food gums on viscosities of starch suspensions during pasting. Carbohyd. Polym. 50, 7–18 (2002).

    CAS 
    Article 

    Google Scholar
     

  • 18.

    Crosbie, G. B. The relationship between starch swelling properties, paste viscosity and boiled noodle quality in wheat flour. J. Cereal Sci. 13, 145–150 (1991).

    CAS 
    Article 

    Google Scholar
     

  • 19.

    Liu, J. & Xu, B. A comparative study on texture, gelatinisation, retrogradation and potential food application of binary gels made from selected starches and edible gums. Food Chem. 296, 100–108 (2019).

    CAS 
    Article 

    Google Scholar
     

  • 20.

    Ragaee, S. & Abdel-Aal, E. S. M. Pasting properties of starch and protein in selected cereals and quality of their food products. Food Chem. 95, 9–18 (2006).

    CAS 
    Article 

    Google Scholar
     

  • 21.

    Wang, S., Wang, J., Yu, J. & Wang, S. A comparative study of annealing of waxy, normal and high-amylose maize starches: The role of amylose molecules. Food Chem. 164, 332–338 (2014).

    CAS 
    Article 

    Google Scholar
     

  • 22.

    Gani, A. et al. Physico-chemical, structural, pasting and thermal properties of starches of fourteen Himalayan rice cultivars. Int. J. Biol. Macro 95, 1101–1107 (2017).

    CAS 
    Article 

    Google Scholar
     

  • 23.

    Zhou, L., Mu, T., Ma, M. & Sun, H. Staling of potato and wheat steamed breads: physicochemical characterisation and molecular mobility. Int. J. Food. Sci. Technol. https://doi.org/10.1111/ijfs.14149 (2019).

    Article 

    Google Scholar
     

  • 24.

    Liu, X. L., Mu, T. H., Sun, H. N., Zhang, M. & Chen, J. W. Influence of potato flour on dough rheological properties and quality of steamed bread. J. Integr. Agric. 15, 2666–2676 (2016).

    Article 

    Google Scholar
     

  • 25.

    Balestra, F., Cocci, E., Pinnavaia, G. & Romani, S. Evaluation of antioxidant, rheological and sensorial properties of wheat flour dough and bread containing ginger powder. LWT-Food Sci. Technol. 44, 700–705 (2011).

    CAS 
    Article 

    Google Scholar
     

  • 26.

    Kou, X. et al. Textural and staling characteristics of steamed bread prepared from soft flour added with inulin. Food Chem. 301, 125272 (2019).

    CAS 
    Article 

    Google Scholar
     

  • 27.

    Sanz, T., Salvador, A., Baixauli, R. & Fiszman, S. M. Evaluation of four types of resistant starch in muffins. II. Effects in texture, colour and consumer response. Eur. Food Res. Technol. 229, 197–204 (2009).

    CAS 
    Article 

    Google Scholar
     

  • 28.

    Iglesias-Puig, E. & Haros, M. Evaluation of performance of dough and bread incorporating chia (Salvia hispanica L.). Eur. Food Res. Technol. 237, 865–874 (2013).

    CAS 
    Article 

    Google Scholar
     

  • 29.

    Luo, D. et al. Effect of inulin with different degree of polymerization on plain wheat dough rheology and the quality of steamed bread. J. Cereal Sci. 75, 205–212 (2017).

    CAS 
    Article 

    Google Scholar
     

  • 30.

    Hammi, K. M. et al. Optimization extraction of polysaccharide from Tunisian Zizyphus lotus fruit by response surface methodology: Composition and antioxidant activity. Food Chem. 212, 476–484 (2016).

    Article 

    Google Scholar
     

  • 31.

    Chen, J., Li, L., Zhou, X., SunP, L. B. & Zhang, X. Preliminary characterization and antioxidant and hypoglycemic activities in vivo of polysaccharides from Huidouba. Food Funct. 9, 6337–6348 (2018).

    CAS 
    Article 

    Google Scholar
     

  • 32.

    Zhou, T., LuoD, Li. X. & Luo, Y. Hypoglycemic and hypolipidemic effects of flavonoids from lotus (Nelumbo nuficera Gaertn) leaf in diabetic mice. J. Med. Plants Res. 3, 290–293 (2009).


    Google Scholar
     

  • 33.

    Sharma, S. B., Nasir, A., Prabhu, K. M., Murthy, P. S. & Gev, G. Hypoglycaemic and hypolipidemic effect of ethanolic extract of seeds of Eugenia jambolana in alloxan-induced diabetic rabbits. J. Ethnopharmacol. 185, 201–206 (2003).

    Article 

    Google Scholar
     

  • 34.

    Yang, H., Jin, X., Lam, C. W. K. & Yan, S. K. Oxidative stress and diabetes mellitus-A concise review. Clin Chem Lab Med 49, 1773–1782 (2011).

    CAS 
    PubMed 

    Google Scholar
     

  • 35.

    Du, H. et al. Antioxidant and hepatic protective effects of lotus root hot water extract with taurine supplementation in rats fed a high fat diet. J. Bio. Med. Sci. 17, S39 (2010).


    Google Scholar
     

  • 36.

    Eckel, R. H., Grundy, S. M. & Zimmet, P. Z. The metabolic syndrome. Lancet 365, 1415–1428 (2005).

    CAS 
    Article 

    Google Scholar
     

  • 37.

    Li, X. et al. Dietary supplementation of A-type procyanidins from litchi pericarp improves glucose homeostasis by modulating mTOR signaling and oxidative stress in diabetic ICR mice. J. Funct. Food 44, 155–216 (2018).

    Article 

    Google Scholar
     

  • Products You May Like

    Leave a Reply

    Your email address will not be published. Required fields are marked *