Chemical composition and sensory properties of soy-tiger nut cheese

Balogun, Mutiat Adebanke; Oyeyinka, Samson A.; Kolawole, Fausat L.; Joseph, Jerelle A.; Olajobi, G. E.

doi:10.4038/cjs.v48i4.7676

Cited by 14 publications

(10 citation statements)

References 27 publications

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“…As noted above, the literature repeatedly describes beany flavor and gritty mouthfeel to be “off characteristics” and undesirable in soy products. These studies suggest that modifying fermentation, processing, or blending other plant-based milks approaches improves these sensory characteristics [ 16 , 17 , 18 , 19 , 20 , 21 , 22 , 23 , 24 , 25 , 26 , 27 , 28 , 29 , 30 , 31 ]. It is described that beany and gritty sensory attributes are reduced; however, no study directly measured these attributes during sensory analysis.…”

Section: Review Of the Sensory Methodsmentioning

confidence: 99%

“…Balogun et al [ 22 ] created soft PBCS by blending soy and tiger nut milks prepared with six different ratios to combat the naturally beany flavor of soymilk. Using a 9-point hedonic scale, 20 untrained participants screened for PBCS product consumption indicated that the blended product prepared with 95:5 soy to tiger nut ratio received the highest ratings in terms of color, taste, texture, aroma, and overall acceptability.…”

Section: Literature Reviewmentioning

confidence: 99%

See 1 more Smart Citation

Plant-Based Cheeses: A Systematic Review of Sensory Evaluation Studies and Strategies to Increase Consumer Acceptance

Short

Kinchla

Nolden

2021

Foods

100

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Animal protein provides unique sensory and textural properties to foods that are not easily replicated when replaced with plant-based alternatives. Food scientists and researchers are currently developing innovative approaches to improve their physical and sensory characteristics in plant-based analogs. In terms of plant-based cheese substitutes (PBCS), soy is the most commonly used plant-based protein but is associated with undesirable sensory attributes (i.e., beany and gritty). In order to determine if the approaches result in a significant improvement in sensory quality and liking, sensory evaluation is employed. The aim of this review is to summarize the original literature (n = 12) relating to 100% PBCS which utilizes sensory evaluation methods. Overall, a major theme identified in this review is the innovative strategies used to increase acceptance of PBCS, whether products are aimed at improving existing non-dairy-based cheese formulations or to more closely mimic a conventional dairy-based cheese product. Studies demonstrate processing and fermentation of soybeans and blending of non-dairy milks are potential ways to improve consumer liking of PBCS. A secondary focus is to discuss the current sensory methodology carried out in the reviewed literature. Future studies should consider using more specific measures of flavor and mouthfeel, integrate evaluation of consumer liking with instrumental textural methods, and use a larger more diverse group of consumers. The outcome of this review is to highlight the importance of integrating sensory science in order to help facilitate the improvement of the sensory and quality attributes of PBCS and streamline product development.

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Section: Review Of the Sensory Methodsmentioning

confidence: 99%

Section: Literature Reviewmentioning

confidence: 99%

Plant-Based Cheeses: A Systematic Review of Sensory Evaluation Studies and Strategies to Increase Consumer Acceptance

Short

Kinchla

Nolden

2021

Foods

100

View full text Add to dashboard Cite

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“…Generally, the anti-nutritional values obtained in this study are low compared to those reported for raw tigernut, oxalates progressive decrease in these anti-nutrients suggests that the consumption of tigernut yogurt may improve the bioavailability of protein and minerals. It is also a good source of food for gut health, since low anti-nutrients such as phytate and trypsin inhibitor have anti-carcinogenic activity (Balogun et al, 2019).…”

Section: Sensory Properties and Anti-nutritional Content Of The Tiger...mentioning

confidence: 99%

Nutritional composition of non‐dairy yogurt from sprouted tigernut tubers

Ogundipe

Fasogbon

Ogundipe

et al. 2021

Food Processing Preservation

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Tigernut is a good non‐dairy substitute for the production of yogurt especially for people who suffer from lactose intolerance, considering the enormous health benefits offered by its probiotic effects. Sprouting treatment was applied to tigernut tubers before processing to yogurt, and mixed culture of Lactobacillus bulgaricus and Streptococcus thermophilus during the production. Effect of sprouting (0 hr, 24 hr, 48 hr, and 72 hr) was investigated on the nutritional composition (proximate, anti‐nutritional factors, and amino acid), sensory, and storage attributes (Titratable acidity [TTA], pH, °Brix) of the tigernut yogurts. Increased sprouting time significantly increased the protein, ash, crude fiber and energy value, improved amino acids, and sensory attributes, but decreased fat and anti‐nutritional content of the yogurt samples. On storage, tigernut yogurt increased in TTA and reduced in pH (from 4.45 to 3.65), a level within the range that the live probiotics could survive. An acceptable non‐dairy yogurt can be produced from sprouted tigernuts. Novel impact statement Sprouted tigernut tubers can produce an acceptable non‐dairy yogurt. Sprouting influenced the nutritional and amino acid content, but reduced anti‐nutrients of the tigernut yogurt. Sprouted tigernut could represent a functional food capable of improving health.

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“…In addition, tigernut milk was reported to improve the nutritional and sensory qualities of many foods. An increase in fat, calcium and potassium was reported in soy cheese containing 5 % tigernut (Balogun et al, 2019). Substitution of 40 % cow milk with tigernut milk improved the carbohydrate, protein, fat and mineral contents of Burkinaa Ghanaian fermented milk beverage (Nyarko-Mensah, 2018).…”

Section: Tigernut Milkmentioning

confidence: 99%

“…Ani et al (2019) recommended the use of tigernut in the production of soft candy. Balogun et al (2019) reported that the addition of 5 % tigernut reduces phytate and trypsin contents of soy cheese Thermal processing reduces protein, vitamin C and phenolic contents of tigernut milk (Zhu et al, 2019). Thermal treatment also affects color of tigernut milk (Zhu et al, 2019).…”

Section: Tigernut Milkmentioning

confidence: 99%

Tigernut: A Nutrient-Rich Underutilized Crop With Many Potentials

Abdullahi¹,

Badau²,

Umar³

et al. 2022

FJS

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There is a need to explore the nutritional and medicinal potentials of underutilized crops such as tigernut. Most conventional foods that are rich and balanced are scarce and expensive, and cannot be afforded by consumers in developing countries. Promoting tigernut consumption will play an imperative role in the health, nutrition, and economy of many developing countries. This review was intended to provide an overview on the nutritional and nutraceutical properties of various tigernut products. Also to provide information on the effects of various processing operations on the nutritional and functional properties of various tigernut products. Tigernut is rich in essential nutrients, numerous bioactive compounds with proven health benefits were found in all tigernut cultivars. Genetic variations, environmental and growing conditions make the yellow, brown, and black cultivars of tigernut to have different physicochemical, phytochemicals and functional properties. Tigernut and its products are recommended in the production of bakery goods and complementary foods. Tigernut extracts are potential candidates for the production of nutraceutical diets and drugs. Compounds with anti-inflammatory, antioxidant, anticancer, antidiabetic, antihypertensive, anti-obesity, antimicrobial and antiseptic properties were found in tigernut. The oil can be used in cooking and frying, the oil is rich in polyunsaturated fatty acids, phytosterols, and tocopherols. The fatty acids composition of the oil is affected by the extraction methods. In addition to industrial applications, wastes and by-products from tigernut processing can also be used as food and feed ingredients.

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Chemical composition and sensory properties of soy-tiger nut cheese

Cited by 14 publications

References 27 publications

Plant-Based Cheeses: A Systematic Review of Sensory Evaluation Studies and Strategies to Increase Consumer Acceptance

Plant-Based Cheeses: A Systematic Review of Sensory Evaluation Studies and Strategies to Increase Consumer Acceptance

Nutritional composition of non‐dairy yogurt from sprouted tigernut tubers

Tigernut: A Nutrient-Rich Underutilized Crop With Many Potentials

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