Effect of tiger-nut (Cyperus esculentus) milk co-product on the surface and diffusional properties of a wheat-based matrix

Abstract

[EN] The food processing industry generates huge volumes of waste and co-products which still contain valuable compounds. Tiger-nut milk production generates large amounts of a co-product with a high insoluble fibre content, which is interesting as a bioactive component from a nutritional viewpoint. This co-product is formed by two different tissues in composition, particle size and colour terms, so two different flours were obtained from them. Both flours were included in a wheat-based matrix at different substitution levels: 5%, 10% and 20% (d.b). The surface tension of matrices, and the wettability and diffusion of water and oil, were studied. The results showed the matrix s reduced capacity to interact with solvents, principally from the 10% substitution level, with diminished surface tension, and a longer time was needed for both water and oil to wet and diffuse.