Journal
FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL
Volume 21, Issue 5, Pages 323-331Publisher
SAGE PUBLICATIONS LTD
DOI: 10.1177/1082013214535615
Keywords
Celiac disease; gluten-free bread; tiger nut flour; tiger nut milk; tiger nut milk by-product
Categories
Funding
- Ministerio de Educacion, Cultura y Deporte [AP2009-0859]
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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 (502.46g +/- 102.05), the highest loaf-specific volume (3.35cm(3)/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 (1047.64g +/- 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.
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