Thai lotus seeds are rich in nutrients and antioxidants, which makes them interesting substitutes in food products. Lotus seeds can be produced into flour, which can be further processed to pre-gelatinized lotus seed flour (PLF) from the native lotus seed flour (NLF). The physical properties of these flours had no significant differences in swelling power or solubility, whereas NLF had higher viscosity and higher protein, fiber, and phenolic contents than PLF (p<0.05). Among noodles with 5, 10, and 15% of lotus seed flour, the noodles with 5% PLF were most similar to the control noodles with respect to consumer acceptance. Moreover, they had higher fiber content (0.823%db), ash content (0.903%db), and phenolic content (0.019 mg GAE/100mg) than the control noodles (0.393%db, 0.805%db, and 0.007%db fiber, ash, and phenolic contents, respectively) with significant differences (p<0.05).
