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Article

Innovation in Tigernut (Cyperus Esculentus L.) Milk Production: In Situ Hydrolysis of Starch

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Department of the Renewable Energies, The National Advanced School of Engineering of Maroua, University of Maroua, Maroua P.O.Box 46, Cameroon
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Energy Research Laboratory, Renewable Energy Section (LRE/SENC), Institute for Geological and Mining Research (IRGM), Nlongkak Yaounde P.O.Box 4110, Cameroon
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UMR Qualisud, University of Montpellier, CIRAD, Montpellier SupAgro, University of Avignon, University of La Réunion, 73 rue JF Breton, 34398 Montpellier, France
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The Alliance of Bioversity International and the International Center for Tropical Agriculture (CIAT), CGIAR Research Program on Roots Tubers and Bananas (RTB), Apartado Aéreo 6713, Cali 763537, Colombia
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Université Clermont Auvergne, CNRS, SIGMA Clermont, Institut Pascal, F-63000 Clermont-Ferrand, France
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Depantment of Food Science and Nutrition, University of Ngaoundéré, Ngaoundéré P.O.Box 455, Cameroon
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Authors to whom correspondence should be addressed.
Polymers 2020, 12(6), 1404; https://doi.org/10.3390/polym12061404
Received: 5 June 2020 / Revised: 18 June 2020 / Accepted: 18 June 2020 / Published: 23 June 2020
Tigernut tubers (Cyperus esculentus) are used for the production of vegetable milk, commonly known as “Horchata de chufa” in Spain. The presence of starch in the tuber limits the yield of the milk, since this carbohydrate gelatinizes during the pasteurization of the milk and leads to the considerable solidification of this drink. The present work aims to improve the yields and extraction practice of the milk by an in situ hydrolysis of starch, using exogenous amylases of industrial or vegetable origin. The obtained results show that sprouting improves the extraction yields of tigernut milk, which goes from 50% to about 70%. This improvement in milk yield corresponds to a hydrolysis of about 35% of the starch in the tuber. The use of exogenous amylases leads to starch hydrolysis rates of 45% and 70%, respectively, for amylolytic extracts from sprouted tigernut tubers and amylase, with the corollary of a natural increase in the sweetness of milk. This technical approach makes it possible to produce a naturally sweetened tigernut milk which easily lends itself to pasteurization without a significant increase in viscosity. View Full-Text
Keywords: Cyperus esculentus; sprouting; carbohydrates; amylases; depolymerization; sweetness Cyperus esculentus; sprouting; carbohydrates; amylases; depolymerization; sweetness
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MDPI and ACS Style

Djomdi; Hamadou, B.; Gibert, O.; Tran, T.; Delattre, C.; Pierre, G.; Michaud, P.; Ejoh, R.; Ndjouenkeu, R. Innovation in Tigernut (Cyperus Esculentus L.) Milk Production: In Situ Hydrolysis of Starch. Polymers 2020, 12, 1404. https://doi.org/10.3390/polym12061404

AMA Style

Djomdi, Hamadou B, Gibert O, Tran T, Delattre C, Pierre G, Michaud P, Ejoh R, Ndjouenkeu R. Innovation in Tigernut (Cyperus Esculentus L.) Milk Production: In Situ Hydrolysis of Starch. Polymers. 2020; 12(6):1404. https://doi.org/10.3390/polym12061404

Chicago/Turabian Style

Djomdi, Bakari Hamadou, Olivier Gibert, Thierry Tran, Cedric Delattre, Guillaume Pierre, Philippe Michaud, Richard Ejoh, and Robert Ndjouenkeu. 2020. "Innovation in Tigernut (Cyperus Esculentus L.) Milk Production: In Situ Hydrolysis of Starch" Polymers 12, no. 6: 1404. https://doi.org/10.3390/polym12061404

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