Analysis of Nutritional Components and Processing Characteristics of Lotus (Nelumbo nucifera Gaertn.) Seeds from Different Regions

In this study,in order to investigate the different characteristics of lotus seeds from different regions,the appearance quality,nutritional components,texture and rheological properties after cooking of five kinds of lotus seeds planted in Hunan,Jiangxi,Zhejiang and Vietnam,were comparatively determined. The results showed that the contents of water and starch among the lotus seeds were of no significance (p>0.05),whereas the contents of protein,fat and soluble sugar varied from regions (p<0.05).After cooking,it was found that the lotus seeds from Xiangtan Hunan possessed better values of hardness,chewiness,gumminess and springiness than others,which meant it was suitable to be used in lotus seeds porridge and some "ready to eat" food. The lotus seeds starch pastes were typical pseudoplastic fluid,and the viscosity all trended to be the same when the shear rate was higher than 400 s^-1. In all,five kinds of lotus seeds were all of high nutrional value,and the lotus seeds from xiangtan hunan meant potential prospect for food processing.