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Tiger nut powder as ingredient for obtaining gluten free foods based on noodle processing and extrusion technology

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Tiger nut powder as ingredient for obtaining gluten free foods based on noodle processing and extrusion technology

dc.contributor.advisor	Molina Rosell, Cristina
dc.contributor.author	Gasparre, Nicola
dc.contributor.other	Departament de Medicina Preventiva i Salut Pública, Ciències de l'Alimentació, Toxicologia i Medicina Legal	es_ES
dc.date.accessioned	2021-03-01T09:12:57Z
dc.date.available	2021-03-02T05:45:05Z
dc.date.issued	2021	es_ES
dc.date.submitted	19-02-2021	es_ES
dc.identifier.uri	https://hdl.handle.net/10550/78135
dc.description.abstract	Tiger nut (Cyperus esculentus L.) is a sweet tuber mostly cultivated in Eastern Spain (Valencia) and in west Africa. Its nutritional profile stands out for the high fiber and unsaturated fat content; moreover, the moderate protein amount might make it suitable for the nutritional enrichment of gluten free foods. The objective of this thesis was to extend the applications of tiger nut as gluten free (GF) ingredient in noodles making and snacks. The study of marketed GF pasta revealed the nutritional inadequacy and lower cooking performances compared with their gluten containing homologous. The quantification of furosine content was handy for a better understanding of the heat damage caused during the production process. At this point, tiger nut flour was utilized for the design of gluten free noodles. The effect on noodles physicochemical characteristics leaded by different hydrocolloids (guar gum, xanthan gum, inulin and carboxymethyl cellulose) and by differing hydration levels revealed the importance in the selection of the most appropriate strengthening agent. Specifically, samples with 0.5% xanthan gum and adjusted hydration level exhibited the best cooking behavior and high final firmness. Owing to the growing extruded snacks success, tiger nut flour was blended with rice and soluble fiber to evaluate its technological adequacy for the extrusion-cooking process. Apparent viscosity, structural and surface characteristics of the gluten free snacks were deeply influenced by tiger nut addition. An improving of the nutritional profile, total soluble phenolics content and the total antioxidant capacity were found in the samples with tiger nut. Overall, it was possible to obtain GF foods containing tiger nut powder by applying different processing alternatives.	en_US
dc.description.abstract	Tiger nut (Cyperus esculentus L.) is a sweet tuber mostly cultivated in Eastern Spain (Valencia) and in west Africa. Its nutritional profile stands out for the high fiber and unsaturated fat content; moreover, the moderate protein amount might make it suitable for the nutritional enrichment of gluten free foods. The objective of this thesis was to extend the applications of tiger nut as gluten free (GF) ingredient in noodles making and snacks. The study of marketed GF pasta revealed the nutritional inadequacy and lower cooking performances compared with their gluten containing homologous. The quantification of furosine content was handy for a better understanding of the heat damage caused during the production process. At this point, tiger nut flour was utilized for the design of gluten free noodles. The effect on noodles physicochemical characteristics leaded by different hydrocolloids (guar gum, xanthan gum, inulin and carboxymethyl cellulose) and by differing hydration levels revealed the importance in the selection of the most appropriate strengthening agent. Specifically, samples with 0.5% xanthan gum and adjusted hydration level exhibited the best cooking behavior and high final firmness. Owing to the growing extruded snacks success, tiger nut flour was blended with rice and soluble fiber to evaluate its technological adequacy for the extrusion-cooking process. Apparent viscosity, structural and surface characteristics of the gluten free snacks were deeply influenced by tiger nut addition. An improving of the nutritional profile, total soluble phenolics content and the total antioxidant capacity were found in the samples with tiger nut. Overall, it was possible to obtain GF foods containing tiger nut powder by applying different processing alternatives.	es_ES
dc.format.extent	261 p.	es_ES
dc.language.iso	en	es_ES
dc.subject	tiger nut	es_ES
dc.subject	gluten free	es_ES
dc.subject	noodles	es_ES
dc.subject	snacks	es_ES
dc.subject	pasta	es_ES
dc.subject	extrusion	es_ES
dc.title	Tiger nut powder as ingredient for obtaining gluten free foods based on noodle processing and extrusion technology	es_ES
dc.type	doctoral thesis	es_ES
dc.subject.unesco	UNESCO::CIENCIAS MÉDICAS	es_ES
dc.embargo.terms	0 days	es_ES