Ảnh hưởng của một số thông số công nghệ trong quá trình xử lý nguyên liệu và phương pháp sấy đến khả năng thu hồi và độ sáng của tinh bột từ củ sen trắng (Nelumbo nucifera Gaernt.) được trồng tại tỉnh Thừa Thiên Huế

Abstract

The Hue white lotus is a plant species closely associated with the image and culture of Hue, Vietnam. Fresh lotus roots can only be harvested during a specific period from July to September each year and have a short storage period, making the supply redundant and cheap during the harvest season. The purpose of this study is to investigate the technological parameters in the starch production process from lotus roots grown in Thua Thua Hue province on a laboratory scale, thereby contributing to the improvement of the Hue white lotus value chain, diversification, and proactive handling of raw materials when harvesting. The raw materials of Hue white lotus root, when treated, were soaked in a citric acid solution at a concentration of 0.05g/100ml before grinding. The ratio of material to water was 1:4, and the settling time of 3 hours gave the best starch recovery. The vacuum drying method stands out in improving the color of lotus root starch products compared to the convective drying method at the same temperature. Through the investigation of time and temperature in vacuum drying, the results indicate that drying at 60°C for 80 minutes yields lotus root starch products with excellent color and reliable moisture content for safe preservation. Additionally, the gelatinization process of lotus root starch is carried out within the temperature range from 60^oC to 80^oC.