Effect of Baking on Stability of Phenolic and Flavonoid Compounds and Quality of Tigernut Enriched Crackers | ||||
| Suez Canal University Journal of Food Sciences | ||||
| Article 1, Volume 3, Issue 1, January 2016, Page 1-8 PDF (1.02 MB) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/scuj.2016.6656 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
| Mohamed Abdel-Samie1; Galal Abdulla2 | ||||
| 1Department of Food and Dairy Science & Technology, Faculty of Environmental Agricultural Sciences, Suez Canal University, Egypt. | ||||
| 2Department of Food Science, Faculty of Agriculture, Zagazig University, Egypt. | ||||
| Abstract | ||||
| Tigernut is considered a good source of bioactive compounds as well as its health benefits and nutritive value. In the present study, tigernut tubers were dried, milled to produce tiger nut flour (TNF) and incorporated in crackers, replacing 10, 20, 30 and 40% of wheat flour to formulate samples TF1, TF2, TF3 and TF4. Total phenolic contents, physical, chemical and sensory characteristics of the produced crackers were determined. The phenolic and flavonoid compounds in TNF and TF4 were identified and quantified by HPLC. The results showed that TNF addition gradually increased the total phenolic contents of TF1, TF2, TF3 and TF4 samples to be 1.33, 1.39, 1.44 and 1.51 mg GAE/g, respectively compared to that of control sample (1.29 mg GAE/g). Pyrogallol, ellagic and benzoic were the predominant phenolic compounds, whereas luteo-6-arbinose-8-glucose and acacetin were the major flavonoid compounds in the tigernut crackers. The increase in TNF ratio led to an increase in the nutritional value but also negatively affected the physical properties of crackers by reducing spread ratio and breaking force. All crackers samples had satisfactory sensory acceptance except that contained 40% TNF. | ||||
| Keywords | ||||
| Tigernut; Phenolic and Flavonoid compounds; crackers | ||||
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