Effect of tiger nut-derived products in gluten-free batter and bread.
Tiger nut is a tuber used to produce tiger nut milk that yields a high quantity of solid waste, which can be dried and used as fiber source. The objective of this paper was to evaluate the quality of gluten-free bread formulated with different tiger nut-derived products in order to substitute soya flour (which is an allergen ingredient) and, at the same time, increase the use of tiger nut-derived products. Four gluten-free formulations based on corn starch and containing tiger nut milk, tiger nut milk by-product, tiger nut flour, or soya flour (as reference formulation) were studied. Tiger nut milk increased G' of gluten-free batter and rendered breads with the softest crumb (502.46 g ± 102.05), the highest loaf-specific volume (3.35 cm(3)/g ± 0.25), and it was mostly preferred by consumers (61.02%). Breads elaborated with tiger nut flour had similar characteristics than soya flour breads (except in color and crumb structure). The addition of tiger nut milk by-product resulted in a hard (1047.64 g ± 145.74) and dark (L(*)  = 70.02 ± 3.38) crumb bread, which was the least preferred by consumers. Results showed that tiger nut is a promising ingredient to formulate gluten-free baked products.
Departament de Ciència Animal i dels Aliments, Centre Especial de Recerca Planta de Tecnologia dels Aliments (CERPTA), CeRTA, XiT, Universitat Autònoma de Barcelona, Bellaterra, Spain.
Núria
N
Aguilar
Departament de Ciència Animal i dels Aliments, Grup de Recerca en Remugants (G2R), Universitat Autònoma de Barcelona, Bellaterra, Spain.
Elena
E
Albanell
Departament de Ciència Animal i dels Aliments, Centre Especial de Recerca Planta de Tecnologia dels Aliments (CERPTA), CeRTA, XiT, Universitat Autònoma de Barcelona, Bellaterra, Spain.
Begoña
B
Miñarro
Departament de Ciència Animal i dels Aliments, Centre Especial de Recerca Planta de Tecnologia dels Aliments (CERPTA), CeRTA, XiT, Universitat Autònoma de Barcelona, Bellaterra, Spain.
Buenaventura
B
Guamis
Departament de Ciència Animal i dels Aliments, Centre Especial de Recerca Planta de Tecnologia dels Aliments (CERPTA), CeRTA, XiT, Universitat Autònoma de Barcelona, Bellaterra, Spain marta.capellas@uab.cat.
Marta
M
Capellas
D001939:Bread / Q000032:analysis; D003296:Cooking; D029786:Cyperus / Q000737:chemistry*; D055050:Diet, Gluten-Free; D005983:Glutens / Q000737:chemistry*; D009753:Nutritive Value; D012639:Seeds / Q000737:chemistry*
D005983:Glutens
Celiac disease; gluten-free bread; tiger nut flour; tiger nut milk; tiger nut milk by-product