Digestibility of Softened Lotus Roots Treated with Freeze-thaw Infusion

Compositional, structural design and nutritional aspects of texture-modified foods for the elderly

“…Besides texturesoftening effects of freeze-thawing processes due to destruction of cellular tissues, a slow freeze-thaw treatment in vacuum would facilitate the infiltration of enzyme solutions, which soften the whole sample more uniformly. This method has been commonly used in vegetables such as carrots and lotus roots (Eom et al, 2018;Park & Lee, 2020), which might retain appearance, nutrients and flavours because softening is produced by enzymatic reaction and not by heating (Nakatsu, Shibata, & Sakamoto, 2010). Other technologies using high-pressure, pulsed electric fields, plasma, ultrasounds, and irradiation have been applied for texture modification of meat, fish, cereals, fruits, vegetables or seaweeds, having minimal effects on colour, taste, and nutritional characteristics in comparison to thermal processes (Sungsinchai, Niamnuy, Wattanapan, Charoenchaitrakool, & Devahastin, 2019).…”

Application of freeze–thaw enzyme impregnation to produce softened root vegetable foods for elderly consumers

“…If freeze–thawed foodstuffs are dipped into an enzyme solution under reduced pressure, enzymes can be deeply impregnated into the intercellular and intracellular spaces of foodstuffs (Shibata et al, ). In addition, foodstuffs softened by the FI treatment have been shown to retain their nutrition and flavor because they were softened by the enzymatic reaction and not by heating (Nakatsu et al, ).…”