Abstract:
Water chestnut is a potential new starch resource, its physicochemical properties were investigated in this study, containing dietary B6, Carbs, minerals, Crystallinity, and also the presence of its constituents, resistance starch, polyphenols, and flavonoids, which have been shown to have hepatoprotective, neuroprotective, pre-biotic, high antioxidant concentration, anti-inflammatory, anti-diabetic, antifungal, and antimicrobial activities. Water chestnuts are cholesterol and gluten-free and are known to help cure jaundice, as well as being beneficial in boosting protection against a variety of microbial illnesses. Polymerized polyphenols (USDA) that are present in fruits and nuts are mainly Ellagitannins (bio-active phenols) and Proanthocyanidins (flavonoids). During the study period, some food items were made with water chestnut flour such as cake, Halua, Morobba, Yogurt, Jam, custard, cookies, etc. They cook various curries with raw Trapa. In functional properties of water chestnut flour is shown to have water-binding and oil-binding capacity, swelling power, water absorption capacity, water solubility index, thermal properties, pasting properties, etc. The pasting property of WCs and several applications for their use in industry as a stabilizer or binder, higher freeze-thaw stability in mixtures, and the formulation of frozen products and several industrial applications, the use of Trapa natans starch as a stabilizer in yogurt produced better results in terms of lowering syneresis and overall acceptability, giving smooth creamy, and viscous yogurt, which did not adversely influence the taste. Using WC-starch gave excellent results for pH, acidity, syneresis, and all sensory attributes. It was found that yogurt remained satisfactory for about 1 month at refrigeration temperature.
Page(s):
85-85
DOI:
DOI not available
Published:
Journal: Abstract Book on International Conference on Life Sciences (ICLS-23) 11-12 May 22-23, Volume: 0, Issue: 0, Year: 2023