Cellulose synthesis from germinated tiger nut residue and its application in the production of a functional cookie

IF 2.701 Journal of Food Science and Technology Pub Date : 2024-04-06 DOI:10.1007/s13197-024-05972-8

Olajide Emmanuel Adedeji, Olufunmilola Adunni Abiodun, Omotayo Gloria Adedeji, Hye Jee Kang, Nur Istiana, Ju Hyun Min, Jerome Adekunle Ayo, Chiemela Enyinnaya Chinma, Young Hoon Jung

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Abstract

In this study, cellulose was synthesized from the residue obtained after germinating tiger nuts for 0, 48, 72 or 96 h. The influence of the synthesized cellulose (0%, 2%, or 5%) on the quality of clove extract laden-cookies was evaluated. The optimum structure, morphology, and thermal properties of cellulose were obtained after geminating tiger nuts for 72 h. Adding cellulose to the dough stabilized the total phenolic, flavonoid, and protein contents and radical scavenging activity during the baking operation. The addition of 2% cellulose generally enhanced the hydration, pasting, and viscoelastic properties of the dough. However, 5% cellulose negatively affected the highlighted properties, culminating in poorer textural and sensory properties of the cookies produced therefrom. Germination could be effective in modifying the properties of cellulose from tiger nuts; thus, enhancing its application in the production of a functional cookie.

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发芽虎皮果渣中纤维素的合成及其在功能饼干生产中的应用

本研究利用虎掌果发芽0、48、72或96小时后的残渣合成了纤维素，并评估了合成纤维素（0%、2%或5%）对含丁香提取物饼干质量的影响。在面团中添加纤维素可稳定烘焙过程中的总酚、类黄酮和蛋白质含量以及自由基清除活性。添加 2% 的纤维素普遍提高了面团的水合、粘贴和粘弹性能。然而，5% 的纤维素会对突出的特性产生负面影响，最终导致生产出的饼干质地和感官特性较差。发芽可有效改变虎皮果纤维素的特性，从而提高其在功能饼干生产中的应用。

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Journal of Food Science and Technology

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期刊介绍： The Journal of Food Science and Technology (JFST) is the official publication of the Association of Food Scientists and Technologists of India (AFSTI). This monthly publishes peer-reviewed research papers and reviews in all branches of science, technology, packaging and engineering of foods and food products. Special emphasis is given to fundamental and applied research findings that have potential for enhancing product quality, extend shelf life of fresh and processed food products and improve process efficiency. Critical reviews on new perspectives in food handling and processing, innovative and emerging technologies and trends and future research in food products and food industry byproducts are also welcome. The journal also publishes book reviews relevant to all aspects of food science, technology and engineering.