Physical Properties and Phenolic Content of Pectin/Lotus Seed Flour Composite Films
Keywords:Pectin, Lotus seed flour, Film, Physical properties, Phenolic content
The lotus seed, which contains high antioxidant value, is of interest amid usage in food systems. It can be produced into flour and utilized as an ingredient. The lotus seed flour can be substituted for pectin up to a maximum of 50% for film-casting. Pectin: lotus seed flour films in the ratio of pectin: lotus seed flour 100:0, 75:25 and 50:50 (in order to obtain a concentration of 2% with 1% glycerol) determined the physical properties and phenolic content. Pectin: lotus seed flour films were brown in color following the color of lotus seed flour. Lotus seed flour content increased the moisture content, a*, b*, water vapor permeability and phenolic content of the films. However, tensile strength, solubility and L* decreased (p<0.05) while elongation was not significantly different (p>0.05). The obtained film can be consumed with food to increase the phenolic content for improved health.
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