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Published on: June 17, 2014
Cellulose synthesis from germinated tiger nut residue and its application in the production of a functional cookie
Olajide Emmanuel Adedeji1, Olufunmilola Adunni Abiodun2, Omotayo Gloria Adedeji2
1Department of Food Science and Technology, Federal University Wukari, PMB 1020, Wukari, Nigeria.
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.
Supplementary Information:
The online version contains supplementary material available at 10.1007/s13197-024-05972-8.
