LAUSR

Native Lotus seed (NLS) starch was independently subjected to two different modifications such as heat-moisture treatment (HMT) and citric acid treatment (CAT). The effect of the treatment on physical, chemical, morphological, thermal, pasting and gelling properties of native and modified starches were evaluated during the study. The results showed that the enthalpies of the HMT and the CAT samples along with the onset, peak, and conclusion temperatures of gelatinization were increased. The FTIR analysis revealed that HMT and CAT increased the degree of order and the degree of the double helix of the NLS. The gel elasticity and the adhesiveness of the HMT and the CAT starches were also greater than the NLS starch samples. The developed modified starches could be used for enhancement of different functional properties for applying as gelling, thickening, stabilizing and filling agents for developing starch-based food formulations.