Bioactive compounds, nutritional and sensory properties of cookies prepared with wheat and tigernut flour

Babiker, Elfadıl E.; Özcan, Mehmet Musa; Juhaimi, Fahad Al; Ahmed, Ibrahim; Almusallam, Ibrahim A.

doi:10.1016/j.foodchem.2021.129155

Cited by 27 publications

(22 citation statements)

References 20 publications

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“…Tigernut ( Cyperus esculentus L.), native to northeast Africa, belongs to the sedge family (Babiker et al, 2021). It is an important multipurpose crop, its stems and leaves can be used as green feed and knitting materials, and the roots with a fragrant smell are a potential source of essential oils (Duman, 2019; Lasekan, 2013; Ozcan et al, 2021).…”

Section: Introductionmentioning

confidence: 99%

Physicochemical properties of tigernut ( Cyperus esculentus ) tuber starch and its application in steamed bread

Zhang

Zhen

et al. 2022

Food Processing Preservation

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Tigernut (Cyperus esculentus L.), native to northeast Africa, belongs to the sedge family (Babiker et al., 2021). It is an important multipurpose crop, its stems and leaves can be used as green feed and knitting materials, and the roots with a fragrant smell are a potential source of essential oils (Duman, 2019;Lasekan, 2013;Ozcan et al., 2021). Tigernut tubers are rich in lipids, proteins, starches, dietary fibers, and vitamins, which are usually applied to develop edible oil, plant milk, and snack food (Clemente-Villalba et al., 2021;Oluwajuyitan & Ijarotimi, 2019).The extraction and physicochemical characterization of tigernut tuber oil have been widely reported (Aljuhaimi, Ghafoor, et al., 2018; Aljuhaimi, Simsek, & Ozcan, 2018). But there are few types of research on tigernut tuber starch (TTS). Manek et al. found that TTS conformed well to United States Pharmacopeia and could be employed as a binder for the production of metronidazole tablets (Manek et al., 2012). It was found that the freeze-thaw stability of TTS was higher than that of potato starch (PS), but its paste clarity was lower (Jing et al., 2012). Neto et al. evaluated the physicochemical properties of TTS and modified it with octenyl succinic anhydride, which improved the resistance of TTS to temperature (Neto et al., 2018). Liu et al. isolated TTS from tigernut tuber meals and cakes remaining after oil extraction and found that the various oil extraction methods had different influences on the ordered structure of starch granules, resulting in the change of functional properties of TTS (Liu et al., 2019). In this study, the preparation, composition, granule morphology, crystal structure, pasting properties, functional properties, and gel properties of tigernut tuber starch (TTS) were systematically investigated. The feasibility of TTS to replace wheat flour (WF) in steamed bread production was also evaluated.

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Section: Introductionmentioning

confidence: 99%

Physicochemical properties of tigernut ( Cyperus esculentus ) tuber starch and its application in steamed bread

Zhang

Zhen

et al. 2022

Food Processing Preservation

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“…Sucrose (1), quinic acid (2), malic acid (3), citric acid (4), phenylalanine (6), gallocatechin (8), tryptophan (12), procyanidin B1 (15), catechin (16), epigallocatechin (17), chlorogenic acid (19), cryptochlorogenic acid (21), 3-p-coumaroylquinic acid (24), 5-O-caffeoyl-shikimic acid (27), orientin (30), luteolin 7-O-glucuronide (31), luteolin (33) and linolenic acid (34) were identified by comparison with commercial standards.…”

Section: Identification Of Phytochemicals In C Esculentus Leavesmentioning

confidence: 99%

“…The compounds with peak areas decreased more than 30 % were considered as potential antioxidants, and totally 17 peaks were identified with the activity (Table 1). Notably, the peak intensity of gallocatechin ( 8), (epi)catechin-(epi)gallocatechin isomer (9), procyanidin B1 (15), epigallocatechin (17), chlorogenic acid (19), cryptocholorogenic acid (21), unknown 4 (23), cis-5-O- caffeoylquinic acid (25), procyanidin B7 (26) and 5-Ocaffeoylshikimic acid (27) decreased by more than 70 % after reacting with DPPH, indicating the strong antioxidant activity of these compounds. These compounds with strong antioxidant properties might counteract the reactive oxygen species in disorders associated with oxidative stress.…”

Section: Antioxidants By Dpph-uplc/ms/msmentioning

confidence: 99%

“…[13 -14] Cookies containing tigernut flour have increased fat, bioactive compounds and mineral contents. [15] The biological activities, including their antioxidant, [16] hepatoprotective, [17] antimicrobial, [18] and aphrodisiac [19] effects of tigernut tubers were well documented.…”

Section: Introductionmentioning

confidence: 99%

“…Tiger nut‐derived milk beverage and flour are also beginning to spread internationally due to the nutritive potential and original taste [13–14] . Cookies containing tigernut flour have increased fat, bioactive compounds and mineral contents [15] . The biological activities, including their antioxidant, [16] hepatoprotective, [17] antimicrobial, [18] and aphrodisiac [19] effects of tigernut tubers were well documented.…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Chemical Constituents of Cyperus esculentus Leaves and the Protective Effect against Agricultural Fungicide‐Induced Hepatotoxicity

Meng

et al. 2022

Chemistry & Biodiversity

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Cyperus esculentus is cultivated as a crop plant due to its edible and oily tubers (tiger nut). However, little is known about the phytochemicals and bioeffects of the leaves. This study was conducted to identify and quantify the chemical constituents of C. esculentus leaves and evaluate their bioactivities. By liquid chromatography‐mass spectrometry, 30 compounds including flavan‐3‐ols, caffeic acid derivatives, and flavones, were identified from the leaves. The quantitative analysis revealed that gallocatechin (8), procyanidin B1 (15), catechin (16), chlorogenic acid (19), orientin (30), and luteolin 7‐O‐glucuronide (31) are the major chemical constituents of C. esculentus leaves. The contents of these six chemical constituents in the leaves collected in September in Hohhot, China, reached to 1460.85±7.66, 10178.77±302.65, 1048.35±17.37, 1722.15±26.13, 5318.62±277.16, and 1526.54±11.95 μg, respectively, in one gram of the dried leaves. The leaf extract (CELE) showed strong antioxidant activity in vitro, with compounds 8, 15, and 19 contributing the most. CELE showed significant protection against the agricultural fungicide tebuconazole‐induced developmental toxicity and hepatotoxicity in zebrafish.

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Rheological and quality properties of tiger nut containing biscuit dough baked inIR‐MWcombination oven

2023

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BACKGROUND The effects of replacing part of the rice flour (RF) with tiger nut flour (TNF) were studied in gluten‐free biscuits. A control biscuit dough containing RF only and five formulations containing 10, 20, 30, 40, and 50% tiger nut flour on a flour basis (10TNF, 20TNF, 30TNF, 40TNF, and 50TNF) were prepared. The rheological and quality properties of biscuits baked both in conventional and infrared‐microwave combination (IR‐MW) ovens were determined. RESULTS The rheological results showed that as the TNF ratio increased, the storage modulus (G′), loss modulus (G″) and complex viscosity (ƞ*) decreased due to the high oil and dietary fiber content of the TNF. Texture analysis results showed that control dough and biscuits showed harder texture because of the damaged starch content of RF. Damaged starch also affected the spread ratio of the biscuits adversely. Weight loss of the biscuits baked in the IR‐MW oven was higher than the ones baked in the conventional oven since higher inside pressure occurred in the dough. The color of the conventional baked biscuits was darker than IR‐MW baked ones due to the greater extent of Maillard browning. As the TNF ratio increased, darker biscuits were obtained since TNF has a high amount of sugar, and also its natural color is brown. CONCLUSION Given the excellent nutritional and product quality impacts of TNF, it would be appropriate to use it as a raw material substitute in gluten‐free biscuits. Furthermore, IR‐MW baking was shown to be an appropriate method for biscuit quality when compared to conventional baking. © 2023 Society of Chemical Industry.

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Bioactive compounds, nutritional and sensory properties of cookies prepared with wheat and tigernut flour

Cited by 27 publications

References 20 publications

Physicochemical properties of tigernut ( Cyperus esculentus ) tuber starch and its application in steamed bread

Physicochemical properties of tigernut ( Cyperus esculentus ) tuber starch and its application in steamed bread

Chemical Constituents of Cyperus esculentus Leaves and the Protective Effect against Agricultural Fungicide‐Induced Hepatotoxicity

Rheological and quality properties of tiger nut containing biscuit dough baked inIR‐MWcombination oven

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