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ARS Home » Pacific West Area » Albany, California » Western Regional Research Center » Healthy Processed Foods Research » Research » Publications at this Location » Publication #384037
Research Project: New Sustainable Processes, Preservation Technologies, and Product Concepts for Specialty Crops and Their Co-Products

Location: Healthy Processed Foods Research

Title: Tiger nut (cyperus esculentus) as a functional ingredient in gluten-free extruded snacks

Author
item GASPARRE, NICOLA - Institute Of Agrochemistry And Food Technology
item Pan, James
item ALVES, PRISCILA - Former ARS Employee
item ROSELL, CRISTINA - Institute Of Agrochemistry And Food Technology
item Berrios, Jose

Submitted to: Foods
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 11/27/2020
Publication Date: 11/29/2020
Citation: Gasparre, N., Pan, J., Da Silva Alves, P.L., Rosell, C.M., Berrios, J.D. 2020. Tiger nut (cyperus esculentus) as a functional ingredient in gluten-free extruded snacks. Foods. 9(12):1770. https://doi.org/10.3390/foods9121770.
DOI: https://doi.org/10.3390/foods9121770

Interpretive Summary: Tiger nut (TN) is a nutritious source of gluten-free flour, used generally in healthy beverages, but its incorporation in gluten-free extruded snacks has not been explored. TN flour was blended at different concentrations (up to 70%) with rice flour and soluble fiber, for the development of gluten-free snacks on a twin-screw extruder. The effect of TN inclusion in the formulations was evaluated on physical and chemical characteristics of the snacks. Formulations containing TN presented higher viscosity that the control sample (without TN) and less starch degradation during extrusion. Diameter, expansion ratio, and true density of the extrudates were reduced by the increased TN content in the formulations, while bulk density increased. Extrudates containing 10% TN showed the best overall texture profile. Moreover, TN addition enhanced the mineral and protein content of the snacks and increased their total antioxidant activity. This study demonstrated that incorporation of 10% TN flour into rice-based formulation was suitable for making gluten-free snacks with acceptable physical properties.

Technical Abstract: Tiger nut (TN) is a nutritious source of gluten-free flour, used generally in healthy beverages, but its incorporation in gluten-free extruded snacks has not been explored. TN flour was blended at different concentrations (up to 70%) with rice flour and soluble fiber, for the development of gluten-free snacks on a twin-screw extruder. The effect of TN inclusion in the formulations was evaluated on relevant physiochemical characteristics of the snacks. Viscoamylograph of the raw formulations showed that TN addition increased (P < 0.01) onset temperature and delayed peak viscosity. In the extruded flours, TN contributed to limit the starch degradation during extrusion. Diameter, expansion ratio, true density, and total pore volume of the extrudates were reduced (P < 0.01) by the increased TN content in the formulations, while bulk density rose. Surface of the extruded snacks were modified by the increasing inclusion of TN in substitution of rice in the formulations. Extrudates containing 10% TN showed the best overall texture profile. Moreover, TN addition enhanced the ash and protein content of the snacks and increased their total antioxidant activity. This study demonstrated that incorporation of 10% TN flour into rice-based formulation was suitable for making gluten-free snacks with acceptable physical properties.