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June 11, 2026Starch - Stärke0 citations

Optimizing Freeze-Thaw Conditions for Functional Quality of Nelumbo Nucifera Rhizome Starch

Optimizing the Effect of Freeze‐Thaw Conditions on the Functional Quality of Nelumbo nucifera Rhizome Starch

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Authors

HNHaq NawazVAVania AminMSMadiha Shahid

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Overview

Randomized trial optimizes water-holding, swelling, and oil-holding capacities of starch in Nelumbo nucifera, suggesting improved food applications.

Key Points

  • The aim was to optimize freeze-thaw conditions to improve the functional qualities of Nelumbo nucifera rhizome starch.
  • A 4-factorial central composite design was used with freezing temperature, freezing time, thawing time, and freeze-thaw cycles as variables.
  • Physical and functional characteristics of freeze-thaw-treated starch were assessed using statistical analysis.
  • Freeze-thaw treatment led to increases of about 26% in water-holding capacity, 83% in swelling capacity, and 28% in oil-holding capacity.
  • The optimal conditions for maximum water-holding capacity were found at −18.64°C freezing temperature, 71.75 h freezing time, and 5.97 h thawing time.

Cite This Study

Nawaz et al. (2026) studied this question.

synapsesocial.com/papers/6a2a517c80c8f91e7f39dd17https://doi.org/10.1002/star.70245
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