Influence of microwave vacuum drying on glass transition temperature, gelatinization temperature, physical and chemical qualities of lotus seeds

• Published in: Food chemistry Vol. 228; pp. 167 - 176
• Main Authors: Zhao, Yingting, Jiang, Yajun, Zheng, Baodong, Zhuang, Weijing, Zheng, Yafeng, Tian, Yuting
• Format: Journal Article
• Language: English
• Published: England Elsevier Ltd 01.08.2017
• Subjects: Amino acid; amino acid composition; Color; correlation; diffusivity; DSC; enzymatic browning; equations; Gelatin; gelatinization temperature; glass transition temperature; Loteae - chemistry; Maillard reaction; Microwave vacuum drying; Microwaves - therapeutic use; rehydration; Rehydration capacity; seeds; Seeds - chemistry; Starch; Transition Temperature; Vacuum; vacuum drying; Water state; Amino acid; DSC; Starch; Microwave vacuum drying; Color; Water state; Rehydration capacity

•The effects of microwave vacuum drying on dried lotus seeds were analyzed.•Relationships between glass transition temperatures and water state were studied.•Two kinds of browning reactions were distinguished during microwave vacuum drying.•The highest power level resulted in the highest rehydration...