Lotus Seed Starch: A Novel Functional Ingredient with Promising Properties and Applications in Food—A Review

Abstract Lotus ( Nelumbo nucifera G.) seeds are rich in nutrients and mainly used for food medicinal applications. The an important item many countries generally considered a low glycemic index food. Starch is major component of lotus may amount to over 50% the dry weight. quality seed products determined their starch properties, such as gelatinization retrogradation. This review comprehensively summarizes recent developments isolation, modifications, applications (LS). survey highlights different properties native modified LS comparison with other starches. Native has been found high amylose content (20–35%), peak temperatures (>70 °C), pasting (>75 °C). contributed lower swelling power fast retrogradation LS. modification done using methods, including thermal, microwave, pressure, chemical, enzymatic processing functionality improvement. have promising potential be valuable functional ingredient Finally, outlook on future possibilities utilization provided.