Effects of cold‐pressing conditions on physicochemical and functional properties of cold‐pressed tigernut oil and starch isolated from press‐cake

Abstract

Tigernut tuber is a peculiar source of oil because it has high amounts of starch. To collect tigernut oil and obtain high-quality starch from pressed cake, a comprehensive validation of the cold-pressing method was conducted. At 40-60 MPa, from one pressing, 67.18-73.97% of total oil content can be obtained; with three pressings, 77.38-82.34% of total oil can be obtained. Starch yields from solvent extraction of cold-pressed press-cake are significantly higher (P < 0.05) compared with native tigernut flour. For oils from different pressings, the fatty acid and total tocopherol contents had no obvious difference. Structural and functional analysis of the starch showed that cold-press pretreatment had little effect on the particle size and molecular chains of the starch, while the syneresis and storage modulus (G 0 ) of starch gel increased slightly. Overall, cold-pressing is a potential processing method for effectively developing tigernut oil and starch as industrial resources.

Physicochemical properties of the sesame paste produced by a novel process technology—ball milling

“…The proximate composition of moisture of samples SP8, SP16, SP24, SP32, and SP40 was determined using method reported by Miao et al . (2021). In brief, samples (4.00 g) were placed in glass containers and then dried in an oven (DHG‐9140A; Shanghai, China) at 103 °C for approximately 80 min until a stable weight was reached.…”

Tiger nut (Cyperus esculentus) starch: extraction, composition, structure, properties, modification and uses

“…Liu et al 29 found that the TNS isolated from the cake after cold press extraction exhibited the highest water absorption capacity. Miao et al 31 reported that starch yield from alkali extraction of cold-pressed press-cake was 15.99%, which was significantly higher compared with that of native tiger nut flour (11.74%).…”

Defatted tigernut flour as a novel substitute for wheat flour: impact on physicochemical and rheological properties during frozen dough storage

“…To meet the demands of the food industry for largescale continuous production, frozen dough is widely used for wheat flour-based product processing, such as steamed stuffed bun, dumplings, bread, and biscuits, due to its long shelf life and ease of processing (Li et al, 2022). The global frozen dough market was reported to be worth USD 18.59 billion in 2020 and is predicted to reach a value of USD 27.44 billion by the end of 2025 (Ahmed et al, 2020).…”

“…Tigernut ( Cyperus esculentus L.) is known by an assortment of names, i.e ., chufa, yellow nutsedge, or earth almonds. Due to its extreme resistance to drought, flooding, and pests and its ease of cultivation, it is now widely planted in extratropical, subtropical, and tropical regions (Miao et al ., 2022). The oil content (30–35%) of tigernut is much higher than that of traditional oilseed crops such as soybean, rapeseed, and peanut (Cai et al ., 2022).…”