Strategies for the processing of fermented tiger nut milk
The use of plant-based milk extracts as alternative to cow milk has become a subject of much interest, which is especially important for the lactose intolerant. Tiger nuts, which grow abundantly in the tropics but are underutilized as food, have been shown to be a potential source of milk-like plant extracts. However, to realize the full potential of tiger nuts, scientific and technological innovation is needed to develop products with optimum characteristics. Fermented products, such as yogurt-like systems from tiger nut milk require improvement in their physico-chemical properties that are related to acidification, viscosity and gelling. In this study, strategies to improve these physico-chemical properties are investigated. Standardization of the milk extraction process, stabilization of the base milk extract, incorporation of enzymes to improve utilization of sugars in the base milk and enrichment in the protein composition are strategies that are being investigated. Finally, product characteristics will be assessed through a sensory evaluation.
Supported by:
- German Academic Exchange Office (DAAD) for Mr. Kizzie-Hayford
Project researchers and contact:
- Rohm
© Surber
M.Sc. Nazir Kizzie-Hayford
Fermentation of tropical raw materials
Send encrypted email via the SecureMail portal (for TUD external users only).