Production and Sensory Evaluation of Tigernut Beverages

Sanful, Rita Elsie

doi:10.3923/pjn.2009.688.690

Cited by 22 publications

(20 citation statements)

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“…Tiger nut milk was prepared from the irradiated and unirradiated tiger nuts according to a modified method of Sanful (2009). The nuts were soaked overnight for approximately 12 h after which they were washed thoroughly and blended by adding 1250 ml of water.…”

Section: Preparation Of Tiger Nut Milkmentioning

confidence: 99%

Physicochemical, functional and sensory attributes of milk prepared from irradiated tiger nut (Cyperus esculentus L.)

Okyere

Odamtten

2014

Journal of Radiation Research and Applied Sciences

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Available online xxx Keywords:Tiger nut cultivar Viscosity Total solids Sensory quality a b s t r a c t Five tiger nut (Cyperus esculentus L.) cultivars were collected from four different regions of Ghana and irradiated. The aim of this study was to evaluate some physicochemical, functional and sensory qualities of milk produced from irradiated tiger nut samples.Analysis was carried out for pH, total solids, moisture, sugar brix and viscosity. Finally the consumer acceptability of the milk prepared from the nuts was determined by a taste panel using the parameters of colour, taste, aroma, mouth feel and overall acceptability. The sugar content varied from 6.0 ± 0.3% (Techiman) to 15.00 ± 1.00% (Asebu Ekroful) depending on the irradiation dose applied. Generally, increase in dose increased the sugar availability but decreased viscosity of the milk prepared from the nuts. The milk with the highest viscosity was from Kwahu Aduamoa and Techiman with the least viscosity from Bawjiase.Generally, no significant difference was detected by the sensory panellists with regard to mouth feel and taste among the milk samples prepared from the various tiger nut cultivars.

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Section: Preparation Of Tiger Nut Milkmentioning

confidence: 99%

Physicochemical, functional and sensory attributes of milk prepared from irradiated tiger nut (Cyperus esculentus L.)

Okyere

Odamtten

2014

Journal of Radiation Research and Applied Sciences

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“…To make up for the poor nutritional value of kunnu prepared from cereals, tiger nut was found to be a good substitute for cereal grains. In Ghana is also prepared a similar beverage from roasted and another from nonroasted tiger nut (Sanful 2009).…”

Section: Products Derived From Tiger Nutmentioning

confidence: 99%

“…Tiger nut “milk” has been tried as an alternative source of milk in fermented products, such as yogurt production (Sanful 2009), and other fermented products common in some African countries (Ukwuru and Ogbodo 2011); and also been used in honey, nougat (“ turrón ” in Spanish), jam, beer, and liqueur (CRDO 2012).…”

Section: Products Derived From Tiger Nutmentioning

confidence: 99%

Tiger Nut (Cyperus esculentus) Commercialization: Health Aspects, Composition, Properties, and Food Applications

Sánchez‐Zapata¹,

Fernández‐López²,

Pérez-Alvarez³

2012

Comp Rev Food Sci Food Safe

231

194

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“…Almond milk stands out among other nut milks as being an appropriate alternative to cow milk, since, besides the lipid profile, it has a low ratio of Na/K and a balanced ratio of Ca/P (Luengo, 2009). In the production of tigernut milk, the preconditioning step is more complex: in the extraction procedure, tigernuts need to be softened prior to the milling process (by rehydration with water for around 18 hours) and a preliminary germicidal treatment (active chlorine) is required to decrease the initial microbial load (it is a tuber) (CRDO: Consejo Regulador de la Denominación de Origen Chufa de Valencia, 2012;Sanful et al, 2009). Also, an enzymatic treatment is required due to the high starch content of this nut, as has been commented on above for the cereal milks manufacture.…”

Section: Nut Milk Processingmentioning

confidence: 99%

Vegetable milks and their fermented derivative products

2014

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The so-called vegetable milks are in the spotlight thanks to their lactose-free, animal protein-free and cholesterol-free features which fit well with the current demand for healthy food products. Nevertheless, and with the exception of soya, little information is available about these types of milks and their derivatives. The aims of this review, therefore, are to: highlight the main nutritional benefits of the nut and cereal vegetable milks available on the market, fermented or not; describe the basic processing steps involved in their manufacturing process; and analyze the major problems affecting their overall quality, together with the current feasible solutions. On the basis of the information gathered, vegetable milks and their derivatives have excellent nutritional properties which provide them a high potential and positive market expectation. Nevertheless, optimal processing conditions for each raw material or the application of new technologies have to be researched in order to improve the quality of the products. Hence, further studies need to be developed to ensure the physical stability of the products throughout their whole shelf-life. These studies would also allow for a reduction in the amount of additives (hydrocolloids and/or emulsifiers) and thus reduce the cost of the products. In the particular case of fermented products, the use of starters which are able to both improve the quality (by synthesizing enhanced flavors and providing optimal textures) and exert health benefits for consumers (i.e. probiotics) is the main challenge to be faced in future studies.

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Production and Sensory Evaluation of Tigernut Beverages

Cited by 22 publications

References 1 publication

Physicochemical, functional and sensory attributes of milk prepared from irradiated tiger nut (Cyperus esculentus L.)

Physicochemical, functional and sensory attributes of milk prepared from irradiated tiger nut (Cyperus esculentus L.)

Tiger Nut (Cyperus esculentus) Commercialization: Health Aspects, Composition, Properties, and Food Applications

Vegetable milks and their fermented derivative products

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