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Physico-functional, pasting and structural properties of gorgon nut (Euryale ferox) flour as affected by heat-moisture and acid treatment

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Abstract

The effect of heat-moisture treatment (HMT) and acid hydrolysis (AH) on the properties of gorgon nut flour (GNF) were investigated. The flours were adjusted to 20%, 25% and 30% moisture levels, and heated at 107 °C for 3 h. The AH was carried out at 0.25, 0.5 and 1 M concentrations of hydrochloric acid. The water and oil absorption capacities of the AH GNF increased from 0.45–1.12 to 0.35–0.63 g/g respectively while for the HMT GNF water absorption capacity and solubility decreased from 0.45–0.25 to 26–20 g/g respectively. The ΔE values for the HMT and AT GNF increased from 4–5 to 5–7 respectively. The GNF displayed A-type structure as observed by X-ray diffraction. The HMT resulted in loss of granular integrity of GNF and AH made the surfaces rough. The HMT and AH, both resulted in an increase in peak intensities as observed by X-ray diffraction. HMT and AH both resulted in lowering of viscous properties as depicted by rapid visco-analysis.

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Acknowledgement

The work was supported by University Grant Commission (UGC), Government of India, New Delhi, India.

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Authors and Affiliations

  1. Food Engineering and Technology Department, Institute of Chemical Technology (Formerly UDCT/UICT), Nathalal Parekh Marg, Matunga, Mumbai, 400 019, India

    Mohmad Sayeed Bhat & Shalini Subhash Arya

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  1. Mohmad Sayeed Bhat
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  2. Shalini Subhash Arya
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Correspondence to Shalini Subhash Arya.

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Bhat, M.S., Arya, S.S. Physico-functional, pasting and structural properties of gorgon nut (Euryale ferox) flour as affected by heat-moisture and acid treatment. Food Measure 14, 1656–1664 (2020). https://doi.org/10.1007/s11694-020-00413-4

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