Physicochemical, Microstructural, and Rheological Characterization of Tigernut (Cyperus esculentus) Starch

Abstract

The aim of this study was to characterize the physicochemical properties of starch isolated from two varieties of tigernuts. The results showed wide variations between the two types of tigernuts. Mean granule sizes were 11.1 and 6.1 μm, respectively, for starch from the yellow and black while amylose content ranged from 19 to 21%. Starch gels from the yellow variety were more stable to freeze-thaw and recorded 37.1% syneresis, compared to 56.5% after the first storage cycle. Pasting properties were significantly different (p < 0.05) among starch from the two tigernut varieties, with black recording higher peak viscosity, lower breakdown, and higher setback viscosity. Gels made from the yellow variety were clearer, softer, more adhesive, and more cohesive. Both gels showed a pseudoplastic flow behavior without thixotropy.

Physicochemical properties of tigernut ( Cyperus esculentus ) tuber starch and its application in steamed bread

“…In the existing studies, the amylose content of TTS varies greatly. Jing et al reported that the amylose content of TTS was 16.18% (Jing et al, 2012), while Akonor et al found that the amylose content of TTS was 19%–21% (Akonor et al, 2019). These differences may be caused by the factors such as varieties and planting regions.…”

The Cyperus esculentus starch‐based bioactive films: characterisation, UV‐shielding and antioxidant capacity

“…The extraction method of C. esculentus starch was showed in Appendix S1 according to Akonor et al . (2019) with slight modifications. Glycerol and ethanol were obtained from Tianjin Xinbert Chemical Co., Ltd (Tianjin, China).…”

Tiger Nut (Cyperus esculentus L.): Nutrition, Processing, Function and Applications

“…At present, the starch from the tiger nut is produced by extraction methods such as the alkaline method [ 50 , 51 ], sodium metabisulfite extraction [ 52 , 53 ] and water extraction [ 54 ]. The detailed extraction process is summarized in Table 4 .…”

“…Tiger nut starch is a brilliant white, odorless powder with a warm bland taste and smooth texture. It consists of elliptical to spherical and small- to medium-sized granules with particle sizes ranging from 2 to 17μm [ 53 ]. It has a relatively high content of amylopectin with good thickening and bonding effects.…”

“…The tiger nut starch shows high compatibility and binding ability, has good swelling power, density water absorption and good binding efficiency with medicines, which conforms to the pharmaceutical standard [ 48 ]. So, the nut starch can be used as an excipient, binder, filler and lubricant for the production of pharmaceutical preparations [ 53 ]. Indeed, this starch showed excellent binder activity, mechanical strength, fluidity and release properties when it was used as glidant and binder in the production of metronidazole and ascorbic acid tablets [ 52 , 59 ].…”