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Enrichment of chips with fibre from a tiger‐nut ( Cyperus esculentus ) milk co‐product at ‘source of fibre foods’ and ‘high fibre content foods’ levels: impact on processing, physico‐chemical and sensory properties
Author(s) -
Alava Cecibel,
Verdú Samuel,
Barat José M.,
Grau Raúl
Publication year - 2019
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.14014
Subject(s) - food science , cyperus , dietary fibre , breakfast cereal , nut , chemical composition , moisture , chemistry , materials science , composite material , agronomy , biology , structural engineering , engineering , organic chemistry
Summary The impact of integrating a tiger‐nut milk co‐product into the wheat chip production process for enriching fibre content to meet European recommendations for ‘source of fibre foods’ and ‘high fibre content foods’ was studied. Four different flours, based on their composition and particle size, were obtained from the co‐product. Wheat flour was substituted at the 5%, 10% and 20% levels with the co‐product, and the processing, physico‐chemical and sensory properties of chip were studied. In the baking phase, mass loss was more marked for the substituted samples (42%) than the control (34%), but differences diminished after the tempering time (33%) by absorbing moisture from the environment. This effect was related to the increased chips surface (≈43%) in the forming phase because dough retraction decreased. The co‐product as a fibre source produced alterations to chip processing and its physico‐chemical properties should be taken into account. However, chips positively impacted consumer acceptability.