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J Agric Food Chem. 2009 Sep 9;57(17):7719-25. doi: 10.1021/jf901687r.

Preparation of dietary fiber powder from tiger nut (Cyperus esculentus) milk ("Horchata") byproducts and its physicochemical properties.

Author information

1
Departamento de Tecnologia Agroalimentaria, Industrializacion de Productos de Origen Animal, Grupo 1 UMH, Grupo REVIV Generalitat Valenciana, Escuela Politecnica Superior de Orihuela, Universidad Miguel Hernandez, 03312 Orihuela, Alicante, Spain.

Abstract

"Horchata" is a vegetable milk obtained from tiger nuts. The solid waste from horchata production was analyzed for physicochemical and microbial properties, aiming to determine its potential use as a fiber source for the food industry. The solid waste contains a high proportion of total dietary fiber (59.71 g/100 g), composed mainly of insoluble dietary fiber (99.8%). It has a high water-holding capacity (8.01 g/g) and oil-holding capacity (6.92 g/g) and a low water absorption (1.79 g/g) and water adsorption (0.23 g/g) capacities, in comparison with other dietary fiber sources. The emulsifying ability was 70.33 mL/100 mL, and the wastes showed high emulsion stability (100 mL/100 mL). The physicochemical properties indicate that tiger nut byproducts are rich in fiber and may be considered a potential ingredient in a healthy diet. However, the microbial quality was poor, meaning that it must be pasteurized prior to its addition to any food product.

PMID:
19670887
DOI:
10.1021/jf901687r
[Indexed for MEDLINE]

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