Tiger nut (Cyperus esculentus L.) oil: A review of bioactive compounds, extraction technologies, potential hazards and applications

Zhang, Yiming; Sun, Shangde

doi:10.1016/j.fochx.2023.100868

Cited by 6 publications

(1 citation statement)

References 117 publications

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“…It has been considered a potential oil resource that contributes to solving the increasing human demand for edible oil. As the by‐product of tigernut oil production, defatted tigernut flour (DTF) contains mainly 41% of starch, 15% of dietary fibre, and 8% of protein, and it is rich in minerals ( e.g ., K, Ca, and P) and bioactive ingredients ( e.g ., flavonoids, alkaloids, and vitamins; Nwosu et al ., 2022; Zhang & Sun, 2023). Its chemical composition is similar to that of quinoa flour, corn flour, and rice flour (Ahmed & Hussein, 2014; Huang et al ., 2022).…”

Section: Introductionmentioning

confidence: 99%

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

Wu,

Cui,

Wei

et al. 2024

Int J of Food Sci Tech

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SummaryThis study analysed the impact of adding different amounts (5–25%) of defatted tigernut flour (DTF) to frozen wheat dough at different freezing periods. The chemical composition and freeze–thaw stability of the composite flour, as well as the physicochemical properties (e.g., textural, tensile, and rheological properties) of the dough after being frozen, were assessed. It was found that the addition of DTF enhanced the nutritional value of the dough and improved quality characteristics such as texture and tensile properties of the dough after it had been frozen and thawed. With increasing DTF, the content of dietary fibre (8.69–9.63%) and ash (0.54–1.05%) increased significantly, but the content of starch (58.56–54.96%) and protein (11.03–10.35%) decreased as compared to that of wheat flour alone. The thermal and freeze–thaw stability of composite flour was greatly improved with increasing amounts of DTF, and the retrogradation of the dough was delayed. DTF (5–15%) proportionately delayed deterioration of springiness and retarded hardening of the frozen dough. In addition, the extensibility of the frozen dough was significantly increased by adding 10–25% DTF. The results suggest that DTF has the potential to positively influence the quality of frozen wheat dough, while at the same time increasing the high‐value utilisation of tigernut.

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