Innovation in tigernut (Cyperus esculentus L.) milk production: In situ hydrolysis of starch

Djomdi, Hamadou Bakari, Gibert Olivier, Tran Thierry, Delattre Cedric, Pierre Guillaume, Michaud Philippe, Ejoh Richard, Ndjouenkeu Robert. 2020. Innovation in tigernut (Cyperus esculentus L.) milk production: In situ hydrolysis of starch. Polymers, 12:1404, 13 p.

https://doi.org/10.3390/polym12061404

Article de revue ; Article de recherche ; Article de revue à facteur d'impact Revue en libre accès total

Prévisualisation

Version publiée - Anglais
Sous licence

.
Djomdi_polymers_23062020.pdf
Télécharger (1MB) | Prévisualisation

Quartile : Q1, Sujet : POLYMER SCIENCE

Résumé : Tigernut tubers (Cyperus esculentus) are used for the production of vegetable milk, commonly known as “Horchata de chufa” in Spain. The presence of starch in the tuber limits the yield of the milk, since this carbohydrate gelatinizes during the pasteurization of the milk and leads to the considerable solidification of this drink. The present work aims to improve the yields and extraction practice of the milk by an in situ hydrolysis of starch, using exogenous amylases of industrial or vegetable origin. The obtained results show that sprouting improves the extraction yields of tigernut milk, which goes from 50% to about 70%. This improvement in milk yield corresponds to a hydrolysis of about 35% of the starch in the tuber. The use of exogenous amylases leads to starch hydrolysis rates of 45% and 70%, respectively, for amylolytic extracts from sprouted tigernut tubers and amylase, with the corollary of a natural increase in the sweetness of milk. This technical approach makes it possible to produce a naturally sweetened tigernut milk which easily lends itself to pasteurization without a significant increase in viscosity.

Mots-clés Agrovoc : Cyperus esculentus, succédané de lait, hydrolyse, amidon, amylase

Mots-clés complémentaires : lait végétal

Mots-clés libres : Tigernut, Starch, Souchet, Cyperus esculentus, Sprouting, Carbohydrates, Amylases, Depolymerization, Sweetness

Classification Agris : Q01 - Sciences et technologies alimentaires - Considérations générales
Q02 - Traitement et conservation des produits alimentaires

Champ stratégique Cirad : CTS 3 (2019-) - Systèmes alimentaires

Auteurs et affiliations