Effects of tiger nut (Cyperus esculentus) milk liquid co‐products on the quality of pork burgers |
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| Authors: | Elena Sánchez‐Zapata José Angel Pérez‐Alvarez Juana Fernández‐López |
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| Affiliation: | IPOA‐Research Group (UMH‐1 and REVIV‐Generalitat Valenciana) Agro‐Food Technology Department, Escuela Politécnica Superior de Orihuela, Universidad Miguel Hernández, Alicante, Spain |
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| Abstract: | Co‐products from the tiger nut milk industry can be given added value if they are used in the manufacturing process of other food products. The aim of this study was to analyse the effect of using tiger nut milk liquid co‐product as a substitute for the water added to pork burger formulations. The results showed that its use in pork burger delayed lipid oxidation and improved cooking properties (less shrinkage), while no significant changes in nutritional value were observed. Pork burgers containing tiger nut liquid co‐product were perceived to be juicier and less fatty than the control, contributing to higher scores for overall liking. |
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| Keywords: | Co‐products pork burger revalorisation tiger nut |
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