Olajide Emmanuel Adedeji, Olufunmilola Adunni Abiodun, Omotayo Gloria Adedeji, Hye Jee Kang, Nur Istiana, Ju Hyun Min, Jerome Adekunle Ayo, Chiemela Enyinnaya Chinma, Young Hoon Jung
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. Graphical abstract: (Figure presented.). © Association of Food Scientists & Technologists (India) 2024.
Department of Food Science and Technology, Federal University Wukari, Wukari, Nigeria; Department of Home Economics and Food Science, University of Ilorin, Ilorin, Nigeria; School of Food Science and Biotechnology, Kyungpook National University, Daegu, 41566, South Korea; Department of Food Science and Biotechnology, Brawijaya University, Malang, 65145, Indonesia; Department of Food Science and Technology, Federal University of Technology, Minna, Nigeria; Department of Biotechnology and Food Technology, University of Johannesburg, Doornfortein Campus, Gauteng, Johannesburg, South Africa; Africa Centre of Excellence for Mycotoxin and Food Safety, Federal University of Technology Minna, Minna, Nigeria
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