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

Abstract

Tigernut (Cyperus esculentus L.), native to northeast Africa, belongs to the sedge family (Babiker et al., 2021). It is an important multipurpose crop, its stems and leaves can be used as green feed and knitting materials, and the roots with a fragrant smell are a potential source of essential oils (Duman, 2019;Lasekan, 2013;Ozcan et al., 2021). Tigernut tubers are rich in lipids, proteins, starches, dietary fibers, and vitamins, which are usually applied to develop edible oil, plant milk, and snack food (Clemente-Villalba et al., 2021;Oluwajuyitan & Ijarotimi, 2019).The extraction and physicochemical characterization of tigernut tuber oil have been widely reported (Aljuhaimi, Ghafoor, et al., 2018; Aljuhaimi, Simsek, & Ozcan, 2018). But there are few types of research on tigernut tuber starch (TTS). Manek et al. found that TTS conformed well to United States Pharmacopeia and could be employed as a binder for the production of metronidazole tablets (Manek et al., 2012). It was found that the freeze-thaw stability of TTS was higher than that of potato starch (PS), but its paste clarity was lower (Jing et al., 2012). Neto et al. evaluated the physicochemical properties of TTS and modified it with octenyl succinic anhydride, which improved the resistance of TTS to temperature (Neto et al., 2018). Liu et al. isolated TTS from tigernut tuber meals and cakes remaining after oil extraction and found that the various oil extraction methods had different influences on the ordered structure of starch granules, resulting in the change of functional properties of TTS (Liu et al., 2019). In this study, the preparation, composition, granule morphology, crystal structure, pasting properties, functional properties, and gel properties of tigernut tuber starch (TTS) were systematically investigated. The feasibility of TTS to replace wheat flour (WF) in steamed bread production was also evaluated.

Effect of cross-linking with sodium trimetaphosphate on structural and physicochemical properties of tigernut starch

“…NTS had the sharp diffraction peaks of NTS at 15°, 17° and 23°, which did not changed significantly in the XRD spectrum of CLTS, indicating that the cross-linking reaction did not change the crystal type of NTS, and it was still C-type starch. Our results was consistent with the previous report (Lv et al, 2022). However, the crystallinity of CLTS (12.4%) was higher than that of NTS (11.3%).…”

“…As a kind of multi-purpose crop with high comprehensive utilization value, tigernut has more comprehensive nutrients than wheat and corn, and its starch content is as high as 26%-30% (Liu et al, 2019). Previous studies have found that tigernut starch has good gel properties, and it belongs to slow digestion starch, which can be used in functional foods to reduce postprandial blood glucose (Lv et al, 2022;Wang et al, 2022). However, like other natural starches, tigernut starch also has some inherent defects and needs to be modified.…”

Defatted tigernut flour as a novel substitute for wheat flour: impact on physicochemical and rheological properties during frozen dough storage

“…The freeze–thaw stability of the composite flours was determined with reference to the procedure documented by Lv et al . (2022). An aqueous solution of each composite flour (6% dry basis) was heated in a water bath at 100 °C for 30 min until completely gelatinized.…”

Effect of sulfuric acid hydrolysis on the structure and Pickering emulsifying capacity of acorn starch

“…The amylose contents of NAS and HAS were determined using the colorimetric method ( Lv, Zhang, Zhen, Shi, & Liu, 2022 ). First, 2.5 mL of 1 mg/mL standard solution with different amylose and amylopectin ratios was mixed with 20 mL of distilled water, and its pH was adjusted to 3.0.…”