Exploring the Suitability of Incorporating Tiger Nut Flour as Novel Ingredients in Gluten Free Biscuit

Abstract

late gluten-free bakery products. The gluten-free bakery products available on the market present poor organoleptic quality, not comparable to wheat ones. Research and development is needed to improve the structure, mouth feel, texture, acceptability and shelf-life of these products. Results from a number of recent studies have highlighted the need for an improvement in the quality of cereal based gluten-free products. Reduced volume, tough and/or dense texture, and reduced flavor development are among the problems that gluten-free bakery products are suffering from [Sumnu et al., 2010].Although the tiger nut cultivation dates back to ancient Egypt, where tubers were found in sarcophagi and tombs of the earliest dynasties, it is largely unexploited [Tigernuts Traders, 2013]. Tiger nut (Cyperus esculentus) belongs to the family Cyperaceae and the order, Cyperales. Tiger nut is a tuber that is grown in the soil and is found worldwide in warm and temperate zones, occurring in Southern Europe and Africa. It has a dimension ranging from 6-10 mm and occurs in different varieties. The color is brown and has a sweet flavor when eaten. Tiger nut has been used extensively mainly for human consumption in Spain [Ukwuru et al., 2011; Tigernuts Traders, 2013] and eaten cold as drink. Tiger nut can be extracted into milk like liquid that is treated and bottled. The flour is used to make cakes and biscuits while oil is used for cooking [Wise, 2013].During the last decade, considerable efforts have been directed towards improving the gluten-free product qual- 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 their proximate composition, physical properties, diameter, thickness, color, texture, and were subjected to measurements using differential scanning calorimetery (DSC) and scanning electron microscopy (SEM).Incorporation of tiger nut flour resulted in a significant increase in fibre and ash contents and in a decrease in protein content. The spread ratio of the biscuits increased significantly by increasing TNF content, which is considered a desirable quality attribute. Tiger nut-containing biscuits exhibited lower total color difference ∆E value compared to the control sample.Thermal characteristics of TNF-containing biscuits differed significantly (P≤0.05) from the control where TNF resulted in decreased onset gelatinization temperature (To) and peak temperature (Tp). Furthermore, enthalpies of control biscuits were significantly higher than of those containing TNF; that might be due to partial gelatinization since their enthalpies were smaller than in control biscuits.Measurement of baked biscuits texture showed that hardness and resilience values decreased when TNF content in the biscuit formulation increased. Microscopic observation revealed that TNF-containi...

Effect of Baking on Stability of Phenolic and Flavonoid Compounds and Quality of Tigernut Enriched Crackers

“…Carbohydrate contents of crackers decreased with the addition of tigernut flour from 56.34% for the control samples, and proportionally to 48.43% for TF4 samples. Similar results were reported by Ahmed and Hussein (2014). Means in the same column followed by the same letter have no significantly differences.…”

“…Changes in diameter and thickness were the reason that gave a reduction in spread ratio from 8.83 for control samples and gradually to 8.5, 8.25, 8.05 and 7.6 for TF1, TF2, TF3 and TF4 samples, respectively. On contrast, Ahmed and Hussein (2014) reported that the spread of the biscuits increased significantly when tigernut flour was increased in the formulation.…”

“…Many attempts have been reported to improve the nutritional values or the quality characteristics of some bakery products using tigernut flour such as cakes (Chinma et al, 2010), biscuits (Ahmed and Hussein, 2014), gluten-free rice bread (Demirkesen et al, 2013), and crackers and reduced the breakage of some of these products (Pareyt and Delcour, 2008).…”

Nutrient composition, functional, and pasting properties of unripe cooking banana, pigeon pea, and sweetpotato flour blends

“…The color intensity of the composite flour blends were measured using a Konica Minolta Colour Measuring System (Chroma meter CR‐410, Minolta LTD Japan) as described by Ahmed and Hussein ().…”

Physical, chemical, and sensory properties of biscuits prepared from flour blends of unripe cooking banana, pigeon pea, and sweet potato

“…Average value for weight was reported in grams. Spread ratio was calculated by dividing diameter by thickness. Texture profile analysis of biscuit samples: Hardness and fracturability analysis of the biscuit samples were determined using the TA‐XT Plus texture analyzer (Stable Micro Systems Serial No. 5014 England) according to the method described by Ahmed and Hussein (). The analyzer was set to perform single‐cycle measurements which were used for the determination of the first bite force of the product.…”