Effect of tiger nut-derived products in gluten-free batter and bread

Tiger nut is a tuber used to produce tiger nut milk that yields a high quantity of solid waste, which can be dried and used as fiber source. The objective of this paper was to evaluate the quality of gluten-free bread formulated with different tiger nut-derived products in order to substitute soya flour (which is an allergen ingredient) and, at the same time, increase the use of tiger nut-derived products. Four gluten-free formulations based on corn starch and containing tiger nut milk, tiger nut milk by-product, tiger nut flour, or soya flour (as reference formulation) were studied. Tiger nut milk increased G′ of gluten-free batter and rendered breads with the softest crumb (502.46 g ± 102.05), the highest loaf-specific volume (3.35 cm3/g ± 0.25), and it was mostly preferred by consumers (61.02%). Breads elaborated with tiger nut flour had similar characteristics than soya flour breads (except in color and crumb structure). The addition of tiger nut milk by-product resulted in a hard (1047.64 g ± 145.74) and dark (L* = 70.02 ± 3.38) crumb bread, which was the least preferred by consumers. Results showed that tiger nut is a promising ingredient to formulate gluten-free baked products.

[1]  F. Ronda,et al.  Impact of viscous dietary fibres on the viscoelastic behaviour of gluten-free formulated rice doughs: A fundamental and empirical rheological approach , 2013 .

[2]  M. Gularte,et al.  Effect of different fibers on batter and gluten-free layer cake properties , 2012 .

[3]  B. Guamis,et al.  Effect of legume flours on baking characteristics of gluten-free bread , 2012 .

[4]  J. Fernández-López,et al.  Tiger Nut (Cyperus esculentus) Commercialization: Health Aspects, Composition, Properties, and Food Applications , 2012 .

[5]  Gulum Sumnu,et al.  Quality of Gluten-Free Bread Formulations Baked in Different Ovens , 2013, Food and Bioprocess Technology.

[6]  J. Delcour,et al.  Lipids in bread making: Sources, interactions, and impact on bread quality , 2011 .

[7]  V. Pando,et al.  Improving gluten-free bread quality by enrichment with acidic food additives. , 2011, Food chemistry.

[8]  Gulum Sumnu,et al.  Utilization of chestnut flour in gluten-free bread formulations. , 2010 .

[9]  Sylvie Chevallier,et al.  Effects of freezing and frozen storage conditions on the rheological properties of different formulations of non-yeasted wheat and gluten-free bread dough , 2010 .

[10]  C. Chinma,et al.  Effect of tigernut (Cyperus esculentus) flour addition on the quality of wheat-based cake , 2010 .

[11]  B. Guamis,et al.  Influence of unicellular protein on gluten-free bread characteristics , 2010 .

[12]  P. Caballero,et al.  Effect of fibre size on the quality of fibre-enriched layer cakes , 2010 .

[13]  J. Delcour,et al.  Amylases and bread firming – an integrated view , 2009 .

[14]  T. Thompson.  The nutritional quality of gluten-free foods. , 2009 .

[15]  Constantina Tzia,et al.  Effect of dietary fibre enrichment on selected properties of gluten-free bread. , 2009 .

[16]  E. Sendra,et al.  Preparation of dietary fiber powder from tiger nut (Cyperus esculentus) milk ("Horchata") byproducts and its physicochemical properties. , 2009, Journal of agricultural and food chemistry.

[17]  K. Cashman,et al.  Fundamental studies on the reduction of salt on dough and bread characteristics , 2009 .

[18]  A. Fasano,et al.  Celiac disease , 2008, Current opinion in gastroenterology.

[19]  A. Fasano,et al.  1 – Celiac disease , 2008 .

[20]  C. Biliaderis,et al.  Effects of hydrocolloids on dough rheology and bread quality parameters in gluten-free formulations , 2007 .

[21]  R. Ndjouenkeu,et al.  CHARACTERISTICS OF TIGERNUT (CYPERUS ESCULENTUS) TUBERS AND THEIR PERFORMANCE IN THE PRODUCTION OF A MILKY DRINK , 2006 .

[22]  Elke K. Arendt,et al.  Gluten-Free Bread from Sorghum: Quality Differences Among Hybrids , 2005 .

[23]  L. Higgins,et al.  Gluten-free diet survey: are Americans with coeliac disease consuming recommended amounts of fibre, iron, calcium and grain foods? , 2005, Journal of human nutrition and dietetics : the official journal of the British Dietetic Association.

[24]  A. Alegría,et al.  RP-HPLC Determination of Tiger Nut and Orgeat Amino Acid Contents , 2005 .

[25]  Jan A. Delcour,et al.  Wheat flour constituents: how they impact bread quality, and how to impact their functionality , 2005 .

[26]  H. S. Gujral,et al.  Starch Hydrolyzing Enzymes for Retarding the Staling of Rice Bread , 2003 .

[27]  E. Gallagher,et al.  The effect of dairy and rice powder addition on loaf and crumb characteristics, and on shelf life (intermediate and long-term) of gluten-free breads stored in a modified atmosphere , 2003 .

[28]  T. R. Gormley,et al.  Crust and crumb characteristics of gluten free breads , 2003 .

[29]  E. Karababa,et al.  Physical and chemical properties of chufa (Cyperus esculentus L) tubers grown in the (Çukurova region of Turkey). , 2002 .

[30]  P. Cunniff.  Official Methods of Analysis of AOAC International , 2019 .