Study on processing conditions for lotus root starch and red bean dumpling

Lotus root starch and red bean with nutritional and medicinal values are abundant in China. The present study determined the processing conditions for the development of shelf stable lotus root starch and red bean dumpling was determined using single factor experiment and response surface methodology. And statistical analysis and plotting were conducted using Origin and Design‐Expert10 software. Response surface methodology (RSM) was performed using Box–Behnken design.The present study aimed to optimize the processing conditions for lotus root starch and red bean dumpling development, such as water, konjac gum, cotton sugar, and cooking time. The optimum factor was considered on the basis of synthetic sensory and physicochemical indices including reducing sugar, iron, and niacin content. The optimum parameters to develop lotus root starch and red bean dumpling with were as follows: 17 ml of water, 0.05 g konjac gum, and 45% cotton sugar at 30 min cooking time. Practical applications Lotus root starch with nutritional and medicinal values is abundant in China. This study will use stewing to make lotus root starch dumpling, this way can maximize the retention of the nutritional of lotus root starch. As is known to all, dumplings are made with skins and fillings. This study used lotus root starch instead of the skins and red bean instead of the filling to make a new kind of lotus root starch and red bean dumpling. And used the single‐factor experiments and response surface methodology to optimize dumpling processing and determine optimum parameter conditions, including water, konjac gum, cotton sugar, and cooking time for lotus root starch and red bean dumpling processing.