Assessment of techno-functional and sensory attributes of tiger nut fresh egg tagliatelle

Albors, A.; Raigón, María Dolores; García-Martínez, María Dolores; Martín-Esparza, M. E.

doi:10.1016/j.lwt.2016.07.047

Cited by 17 publications

(17 citation statements)

References 34 publications

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“…This could be due to the large amount of fibre in this flour (Table 2), a fibre with a high water holding capacity due to the high proportion of hemicellulose and lignin (38). In addition, (20) report that the higher the level of tiger nut incorporation, the lower the mean particle diameter D [4,3] and the higher the Span value (measurement of the width of the size distribution); a smaller particle size leads to a larger surface area available for water absorption. Also, changes in the gluten network by the interference of the fibre present in the TNF would promote water absorption and facilitate granule swelling and rupture (16), thus increasing amylose leaching (32).…”

Section: Water Content and Water Activity Of Dry And Cooked Pastamentioning

confidence: 99%

“…Pasta products made from durum wheat semolina are characterised by the viscoelastic protein network (19), responsible for the cohesive and elastic dough that leads to minimal cooking loss, no stickiness, and "al dente" texture of pasta. Tigernut flour could be incorporated up to 30% substitution level into fresh egg tagliatelle but obtained results revealed a need to strength the protein network and thus reducing cooking losses and increasing pasta firmness (20). The literature reports that substances that swell in water -e.g.…”

Section: Introductionmentioning

confidence: 99%

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High fibre tiger nut pasta and xanthan gum: cooking quality, microstructure, physico-chemical properties and consumer acceptance

Martín-Esparza¹,

Raigón²,

Raga³

et al. 2018

Food Sci Biotechnol

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The feasibility of replacing wheat semolina by tiger nut flour (20 and 40%) and xanthan gum (1%) in order to obtain high fibre dry pappardelle with fair techno-functional, structural and sensory attributes, was assessed. The cooking properties, texture, colour and sensory acceptance of uncooked and cooked pasta were evaluated. The proximate chemical composition of the raw materials, and the microstructure of the dry pasta were also assessed. The results in this manuscript address the improved nutritional value in terms of its dietary fibre, mineral content, oleic and linoleic acids, and the positive effects on the textural characteristics and cooking behaviour achieved on dry tiger nut based pappardelle using 1% of xanthan gum as a structural agent. Micrographs revealed in fact that the gluten network was better formed when xanthan gum was used. Furthermore, the obtained results seem to support that consumers would prefer pappardelle with 40% tiger nut flour.

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Section: Water Content and Water Activity Of Dry And Cooked Pastamentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

High fibre tiger nut pasta and xanthan gum: cooking quality, microstructure, physico-chemical properties and consumer acceptance

Martín-Esparza¹,

Raigón²,

Raga³

et al. 2018

Food Sci Biotechnol

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“…This increase can be attributed to higher fibre content, by increasing the percentage of tiger nut in the mix (Ade-Omowaye et al 2008), fibre with high water retention capacity due to the high proportion of hemicellulose and lignin (Sanchez -Zapata et al 2009). In addition, as discussed above, the smaller particle size of tiger nut flour implies a larger surface area available for water absorption (Albors et al 2016). The solvent retention capacity reports the water retention capacity of pentosans (SRCS), damaged starch (SRCB) and glutenin (SRCAL).…”

Section: )mentioning

confidence: 99%

“…Replacement of wheat semolina by significant amounts of non-gluten forming flours such as tiger nut flour can seriously constrain dough viscoelasticity and the cooking behaviour of dough matrices that have a weakened mixed protein network. In a previous work, we investigated the effect of incorporating tiger nut flour in up to 30% w/w semolina basis into fresh egg pasta (Albors et al 2016). The obtained results revealed a need to strengthen the protein network and thus reduce cooking losses and increase the pasta's firmness (Albors et al 2016).…”

Section: Introductionmentioning

confidence: 99%

“…In a previous work, we investigated the effect of incorporating tiger nut flour in up to 30% w/w semolina basis into fresh egg pasta (Albors et al 2016). The obtained results revealed a need to strengthen the protein network and thus reduce cooking losses and increase the pasta's firmness (Albors et al 2016). One way to overcome this problem is to use hydrocolloids with high water binding capacity, such as xanthan gum, to limit the swelling of the tiger nut fibre.…”

Section: Introductionmentioning

confidence: 99%

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Functional, Thermal and Rheological Properties of High Fibre Fresh Pasta: Effect of Tiger Nut Flour and Xanthan Gum Addition

Martín-Esparza

Raigón

Raga

et al. 2018

Food Bioprocess Technol

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Tiger nut flour (TNF) is a rich source of dietary fibre with potential to be used in cereal based products. However, research on improving the rheological properties of tiger nut based doughs is limited. In this paper, the significance of TNF and xanthan gum (X) incorporation into fresh egg pasta, in terms of its thermal and dynamic rheological properties, has been investigated. Plain semolina pasta (DWS) was used as control. High fibre doughs (20 and 40% TNF) with or without X (0 and 1 %) were assessed. Both fundamental (dynamic oscillatory and creep tests) and empirical (texture profile analysis) tests were performed to assess the viscoelasticity of TNF-DWS composite blends. Raw solids (TNF, DWS) were characterised in terms of their chemical composition, particle size distribution and functional properties. For both fresh and cooked pasta, water activity, water content and gelatinisation temperatures were estimated. The results from the rheological tests revealed that partial replacement of DWS by TNF lead to less cohesive and weaker structures due to the lower presence of a gluten network. X significantly improved the rheological response of the TNF based doughs. Thermal analysis showed a single endothermic peak in the temperature range between 60 and 78°C during heating, which corresponds to the amylopectin gelatinisation. However, when replacing 40% of DWS by TNF, two-phase transitions were observed, probably associated to the starch tiger nut gelatinisation or the formation of amylose-lipid complexes. The optimum cooking time for the tiger nut pasta was two minutes as determined by calorimetric analysis.

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Rheological and quality properties of tiger nut containing biscuit dough baked inIR‐MWcombination oven

2023

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BACKGROUND The effects of replacing part of the rice flour (RF) with tiger nut flour (TNF) were studied in gluten‐free biscuits. A control biscuit dough containing RF only and five formulations containing 10, 20, 30, 40, and 50% tiger nut flour on a flour basis (10TNF, 20TNF, 30TNF, 40TNF, and 50TNF) were prepared. The rheological and quality properties of biscuits baked both in conventional and infrared‐microwave combination (IR‐MW) ovens were determined. RESULTS The rheological results showed that as the TNF ratio increased, the storage modulus (G′), loss modulus (G″) and complex viscosity (ƞ*) decreased due to the high oil and dietary fiber content of the TNF. Texture analysis results showed that control dough and biscuits showed harder texture because of the damaged starch content of RF. Damaged starch also affected the spread ratio of the biscuits adversely. Weight loss of the biscuits baked in the IR‐MW oven was higher than the ones baked in the conventional oven since higher inside pressure occurred in the dough. The color of the conventional baked biscuits was darker than IR‐MW baked ones due to the greater extent of Maillard browning. As the TNF ratio increased, darker biscuits were obtained since TNF has a high amount of sugar, and also its natural color is brown. CONCLUSION Given the excellent nutritional and product quality impacts of TNF, it would be appropriate to use it as a raw material substitute in gluten‐free biscuits. Furthermore, IR‐MW baking was shown to be an appropriate method for biscuit quality when compared to conventional baking. © 2023 Society of Chemical Industry.

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Assessment of techno-functional and sensory attributes of tiger nut fresh egg tagliatelle

Abstract: Elsevier Albors, A.; Raigón Jiménez, MD.; García-Martínez, MD.; Martín-Esparza, M. (2016). Assessment of techno-functional and sensory attributes of tiger nut fresh egg tagliatelle. LWT -Food Science and Technology. 74:183-190. doi:10.1016/j.lwt.2016.07

Cited by 17 publications

References 34 publications

High fibre tiger nut pasta and xanthan gum: cooking quality, microstructure, physico-chemical properties and consumer acceptance

High fibre tiger nut pasta and xanthan gum: cooking quality, microstructure, physico-chemical properties and consumer acceptance

Functional, Thermal and Rheological Properties of High Fibre Fresh Pasta: Effect of Tiger Nut Flour and Xanthan Gum Addition

Rheological and quality properties of tiger nut containing biscuit dough baked inIR‐MWcombination oven

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