Microwave-Induced Modification in Physical and Functional Characteristics and Antioxidant Potential of Nelumbo nucifera
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ORIGINAL PAPER
Microwave‑Induced Modification in Physical and Functional Characteristics and Antioxidant Potential of Nelumbo nucifera Rhizome Starch Haq Nawaz1 · Aqsa Akbar1 · Hina Andaleeb2 · Mohibullah Shah1 · Adnan Amjad3 · Arif Mehmood4 · Rabia Mannan1
© Springer Science+Business Media, LLC, part of Springer Nature 2020
Abstract The microwave-induced modifications in physical characteristics, functional properties, and antioxidant potential of Nelumbo nucifera rhizome starch were studied. The rhizome flour was subjected to microwave irradiation at different treatment times (1, 2, 3, 4 and 5 min) at the low-medium intensity (200 W). The starch was obtained from the native and microwave treated flour and analyzed for its physical characteristics, functional properties, and antioxidant potential. The microwave treatment showed a significant (p
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