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International Journal of Food Science
Volume 2014 (2014), Article ID 564564, 8 pages
Research Article

Effect of Acacia Gum, NaCl, and Sucrose on Physical Properties of Lotus Stem Starch

1Food Science and Technology Department, Guru Nanak Dev University, Amritsar, Punjab 143001, India
2Dairy Technology Division, National Dairy Research Institute, Karnal, Haryana 132001, India

Received 23 August 2014; Accepted 20 November 2014; Published 11 December 2014

Academic Editor: Marie Walsh

Copyright © 2014 Ritika Puri et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.


Consumer preferences in east Asian part of the world pave the way for consumption of lotus stem starch (LSS) in preparations such as breakfast meals, fast foods, and traditional confectioneries. The present study envisaged the investigation and optimization of additives, that is, acacia gum, sodium chloride (NaCl), and sucrose, on water absorption (WA), water absorption index (WAI), and water solubility index (WSI) of LSS employing response surface methodology (RSM). Acacia gum resulted in increased water uptake and swelling of starch; however, NaCl reduced the swelling power of starch by making water unavailable to starch and also due to starch-ion electrostatic interaction. Sucrose restricted the water absorption by binding free water and decreased amylose leaching by building bridges with starch chains and thus forming rigid structure.