This study investigated the effects of partially substituting wheat flour (WF) with tiger nut flour (TNF) on the physical and sensory properties of different bread types. The substitution was performed at a WF:TNF ratio of 100:0, 90:10, 85:15, 80:20,...
In order to screen for a proper baking condition to improve flavor, in this experiment, we analyzed the effect of baking on the flavor of defatted tiger nut flour by electronic tongue (E-tongue), electronic nose (E-nose) and headspace solid-phase mic...
This study investigated the effects of tiger nut flour (TNF) incorporation (5–25%) on wheat-based bread characteristics. Dough rheology analysis revealed optimal gas retention at 10% TNF addition, while higher concentrations decreased dough sta...
This study characterized and compared 13 gluten-free (GF) flours (rice, brown rice, maize, oat, millet, teff, amaranth, buckwheat, quinoa, chickpea, gram, tiger nut, and plantain) for their nutritional and functional properties. For all GF flours inv...
Tiger nut (TN) is a nutritious source of gluten-free flour, used generally in healthy beverages, but its incorporation in gluten-free extruded snacks has not been explored. TN flour was blended at different concentrations (up to 70%) with rice flour...
Gluten-free pasta production with a low glycaemic index and improved nutritional profile is still a challenge for the food industry. In this study, pasta was produced from fenugreek (FF), chickpea (CPF) and tiger nut (TNF) flours. CPF and FF are inte...
The aim of this work concerns the manufacturing process of fresh egg tagliatelle labeled as a “source of fiber” based on tiger nut flour and wheat semolina. An attempt to improve the quality attributes and cooking properties of the obtained product w...
Tiger nut (Cyperus esculentus) or chufa is little known plant of high nutritious content. Popularized by a plant-based drink called “horchata de chufa,” it still offers a lot to research, being abundant in fat, starch, fiber and minerals...
This study presents for the first time functional cookies for diabetics made with 100% organic Cyperus esculentus L. flour, either plain or enhanced with 5% polyfloral honey syrup containing the probiotic strain Lacticaseibacillus rhamnosus SL42. The...