Characteristics of tiger nut milk: effects of milling |
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| Authors: | Nazir Kizzie‐Hayford Doris Jaros Yvonne Schneider Harald Rohm |
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| Affiliation: | Institute of Food Technology and Bioprocess Engineering, Technische Universit?t Dresden, Dresden, Germany |
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| Abstract: | A standard method for the extraction of tiger nut milk has been introduced. It has been shown that, although milling duration improves the yield of tiger nut milk solids and its nutrient composition, there is a quantifiable loss of nutrient in the pressing residue during milk extraction. Milling duration improved the colloidal stability of the milk against creaming during 16 h of storage. A higher milling intensity resulted in the aggregation of biological polymers which resulted in colloidal destabilisation. Milling improved the lightness and stability and reduced browning rate of the tiger nut milk during storage. This report is important for the production of tiger nut milk of consistent and comparable characteristics. Milling has been introduced as a processing method for the qualitative and quantitative modulation of the properties of tiger nut milk. It is recommended to develop further strategies to improve the colloidal stability of tiger nut milk as a beverage. |
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| Keywords: | Colloidal stability colour milk extraction milling nutrient transfer tiger nut |
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