Exploring the Suitability of Incorporating Tiger Nut Flour as Novel Ingredients in Gluten Free Biscuit
More details
Hide details
Publication date: 2014-03-31
Pol. J. Food Nutr. Sci. 2014;64(1):27–33
The effect of using tiger nut flour to improve the functional properties of gluten-free biscuit was explored. Corn flour in the biscuit formulation was replaced at three levels, 10, 20, and 30% with tiger nut flour (TNF). Biscuit containing only corn flour was used as control. Prepared biscuits were analyzed for its proximate composition, physical properties, diameter, thickness, color, differential scanning calorimetery DSC, texture and scanning electron microscopy SEM. Substitution of tiger nut flour resulted in significant increase in fibre and ash contents while protein decreased. The spread ration of the biscuits increased significantly by increasing TNF content which is considered a desirable quality attribute. Tiger nut containing biscuits exhibited total color difference ∆E value lower than control sample. Thermal characteristics of TNF containing biscuits differed significantly (P ≤0.05) from control where TNF resulted in decreased onset gelatinization temperature (To) and peak temperature (Tp). Furthermore, enthalpies of control biscuits were significantly higher than those containing TNF; that might be due to partial gelatinization since their enthalpies were smaller than control biscuits. Measurement of baked biscuit texture showed that hardness and resilience values decreased when TNF content in the biscuit formulation increased. Microscopic observation revealed that TNF containing biscuit gave the most uniform and homogeneous pore distributions. These attributes probably positively influenced the quality with better surface characteristics. The results of this study revealed that incorporating TNF at the ration of 20% resulted in biscuits of superior technological quality expressed in shape, cross section structure, hardness, and surface appearance.
Quality evaluation of functional carabeef cookies incorporated with guar gum (Cyamopsis tetragonoloba) as fat replacer
Meena Goswami, B.D. Sharma, S.K. Mendiratta, Vikas Pathak
Nutrition & Food Science
Production of Biscuit from Chinese Sturgeon Fish Fillet Powder (Acipeneser sinensis): A Snack Food for Children
Bereket Abraha, Abdu Mahmud, Habtamu Admassu, Habte-Michael Habte-Tsion, Wenshui Xia, Fang Yang
Journal of Aquatic Food Product Technology
Physical, chemical, and sensory properties of biscuits prepared from flour blends of unripe cooking banana, pigeon pea, and sweet potato
Abiodun Adeola, Ehimen Ohizua
Food Science & Nutrition
Nutrient composition, functional, and pasting properties of unripe cooking banana, pigeon pea, and sweetpotato flour blends
Ehimen Ohizua, Abiodun Adeola, Micheal Idowu, Olajide Sobukola, T. Afolabi, Raphael Ishola, Simeon Ayansina, Tolulope Oyekale, Ayorinde Falomo
Food Science & Nutrition
Flour for Home Baking: A Cross-Sectional Analysis of Supermarket Products Emphasising the Whole Grain Opportunity
Jaimee Hughes, Verena Vaiciurgis, Sara Grafenauer
Addition of crude tiger nut protein extract affects stiffness of enzymatically cross-linked dairy proteins
Nazir Kizzie-Hayford, Norbert Raak, Doris Jaros, Harald Rohm
International Journal of Food Science & Technology
Gluten-free biscuits produced from new drought tolerant corn hybrids: processing and evaluation
Ahmed Hussein, Attia Yaseen, Ramadan Esmail, Ayman Mohammad
Bulletin of the National Research Centre
Development of low phenylalanine flour for phenylketonuric patient
Shruti Pandey, Aleena Sunny, Karadka Govindaraju, Ravindra Singh
Journal of Food Processing and Preservation
Tiger Nut (Cyperus esculentus) as a Functional Ingredient in Gluten-Free Extruded Snacks
Nicola Gasparre, James Pan, Silva da, Cristina Rosell, J. De