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Nutritional and microbiological quality of tiger nut tubers (Cyperus esculentus), derived plant-based and lactic fermented beverages

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Nutritional and microbiological quality of tiger nut tubers (Cyperus esculentus), derived plant-based and lactic fermented beverages

dc.contributor.author	Roselló Soto, Elena
dc.contributor.author	Garcia, Cyrielle
dc.contributor.author	Fessard, Amandine
dc.contributor.author	Barba Orellana, Francisco José
dc.contributor.author	Munekata, Paulo E. S.
dc.contributor.author	Lorenzo, Jose M.
dc.contributor.author	Remize, Fabienne
dc.date.accessioned	2019-03-25T08:11:22Z
dc.date.available	2019-03-25T08:11:22Z
dc.date.issued	2018
dc.identifier.citation	Roselló Soto, Elena Garcia, Cyrielle Fessard, Amandine Barba Orellana, Francisco Jose Munekata, Paulo E. S. Lorenzo, Jose M. Remize, Fabienne 2018 Nutritional and microbiological quality of tiger nut tubers (Cyperus esculentus), derived plant-based and lactic fermented beverages Fermentation 5 1 3
dc.identifier.uri	http://hdl.handle.net/10550/69565
dc.description.abstract	Tiger nut (Cyperus esculentus) is a tuber that can be consumed raw or processed into beverages. Its nutritional composition shows a high content of lipid and dietary fiber, close to those of nuts, and a high content of starch, like in other tubers. Tiger nuts also contain high levels of phosphorus, calcium, and phenolic compounds, which contribute to their antioxidant activity. From those characteristics, tiger nuts and derived beverages are particularly relevant to limit food insecurity in regions where the plant can grow. In Europe and United States, the tiger nut derived beverages are of high interest as alternatives to milk and for gluten-free diets. Fermentation or addition of probiotic cultures to tiger nut beverages has proven the ability of lactic acid bacteria to acidify the beverages. Preliminary sensory assays concluded that acceptable products are obtained. In the absence of pasteurization, the safety of tiger nut-based beverages is not warranted. In spite of fermentation, some foodborne pathogens or mycotoxigenic fungi have been observed in fermented beverages. Further studies are required to select a tailored bacterial cocktail which would effectively dominate endogenous flora, preserve bioactive compounds and result in a well-accepted beverage.
dc.relation.ispartof	Fermentation, 2018, vol. 5, num. 1, p. 3
dc.subject	Nutrició
dc.subject	Productes lactis
dc.subject	Orxata
dc.title	Nutritional and microbiological quality of tiger nut tubers (Cyperus esculentus), derived plant-based and lactic fermented beverages
dc.type	journal article	es_ES
dc.date.updated	2019-03-25T08:11:22Z
dc.identifier.doi	10.3390/fermentation5010003
dc.identifier.idgrec	130504
dc.rights.accessRights	open access	es_ES