Abstract

Lotus seed has numerous therapeutic profits by its phytochemical characteristics. It contains high levels of ?avonol compounds with high antioxidant potential. Raw lotus seed has short shelf-life during storage which adversely affects its aroma, texture, antioxidant properties. Microwave vacuum drying can be used efficiently for food dehydration. Objective of this study focused on the effectiveness of drying, roasting and storage to antioxidant inside lotus (Nelumbo nucifera) seed. Different technical parameters of microwave vacuum drying and roasting were verified. This research was conducted in 2019 in the Labone Scientific Laboratory. Results showed that lotus seed should be dried under microwave vacuum dryer at 15 W/g power and roasted at 125°C for 15 min. Under PET/AL/PE zipper bag at ambient temperature, total phenolic content inside the dried roasted lotus seed was nearly intact during 12 months of preservation.