Enriching Tiger Nut Milk with Sodium Caseinate and Xanthan Gum Improves the Physical Stability and Consumer Acceptability
Authors
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Nazir Kizzie-Hayford
Department of Biochemistry, School of Biological Sciences, College of Agriculture and Natural Sciences, University of Cape Coast, Cape Coast, Ghana; Chair of Food Engineering, Technische Universität Dresden, Dresden, Germany
https://orcid.org/0000-0001-5532-6815
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Jerry Ampofo-Asiama
Department of Biochemistry, School of Biological Sciences, College of Agriculture and Natural Sciences, University of Cape Coast, Cape Coast, Ghana
https://orcid.org/0000-0002-1704-5796
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Susann Zahn
Chair of Food Engineering, Technische Universität Dresden, Dresden, Germany
https://orcid.org/0000-0002-1914-8473
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Doris Jaros
Chair of Food Engineering, Technische Universität Dresden, Dresden, Germany
https://orcid.org/0000-0002-9070-8648
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Harald Rohm
Chair of Food Engineering, Technische Universität Dresden, Dresden, Germany
https://orcid.org/0000-0002-3171-3578
DOI:
https://doi.org/10.18488/journal.58.2021.82.40.49Abstract
Tiger nut milk (TNM) shows limited colloidal stability, which affects consumer acceptability in many parts of the world where tiger nut is cultivated. In this study, addition of proteins and hydrocolloids was used for improving the stability, and the impact on physical properties and consumer acceptance is reported. Enriching TNM by 3 g/100 g sodium caseinate and 0.1 g/100 g xanthan gum successfully impeded creaming and serum formation and resulted in a decrease of the instability index from 0.408 ± 0.023 to 0.015 ± 0.00 after applying forced sedimentation at 3000 x g for 2 h. After TNM enrichment, the viscosity of TNM increased from 3.0 ± 0.10 mPa.s to 285 ± 18 mPa.s which remained stable at elevated storage temperature. Flash profiling of TNM resulted in emerging descriptors namely sweet, sediment, watery, raw. Hedonic assessment by 82 consumers showed that plain TNM had the lowest rating concerning particular sensory attributes and acceptance. Enrichment resulted in more viscous, sweet and thick TNM products, leading to higher consumer ratings of attributes and acceptability. Thus, enriching TNM by sodium caseinates and xanthan gum is promising for improving the dispersion stability and consumer acceptance.
