虎坚果(Cyperusesculentus)或chufa是鲜为人知的高营养成分植物。由一种名为“horchatadechufa”的植物性饮料推广,“它仍然提供了很多研究,富含脂肪,淀粉,纤维和矿物质和维生素。为了使这种原材料适应新的用途,需要了解最基本的混合物的关键特性,如软小麦粉。本文评估了技术功能,软质小麦的粘度和生物活性特征:5%的虎子共混物,10%,15%,20%和25%。粒度测定,持水量(WHC),吸水能力(WAC),吸水率(WAI),水溶性指数(WSI),吸油能力(OAC),亲水/亲脂指数(HLI),颜色,粘贴属性,总多酚含量(TPC),抗氧化活性(DPPH),评估了降低糖含量和面团上升能力。添加虎子提高了共混物总多酚含量,然而,观察到虎子的添加提高了混合物的总多酚含量,但这并不具有统计学意义,尽管有多达25%的老虎坚果。相反,抗氧化活性随着虎子含量的增加而逐渐提高。糊化特性受到老虎坚果添加的影响,降低糊化粘度和波谷粘度,然而,最终粘度没有受到特别影响,降低不到15%。对于WHC和WAC,100%虎坚果的吸水率最高,然而,对于该样品,WAI是最低的。所有与老虎坚果的混合物都显示出改善的面团上升特性。
Tiger nut (Cyperus esculentus) or chufa is little known plant of high nutritious content. Popularized by a plant-based drink called \"horchata de chufa,\" it still offers a lot to research, being abundant in fat, starch, fiber and minerals and vitamins. To properly adjust this raw material to new purposes, the knowledge of crucial properties of the most basic blends like with soft wheat flour is needed. This article evaluates the techno-functional, viscometrical and bioactive characteristics of soft wheat:tiger nut blends of 5%, 10%, 15%, 20% and 25%. Granulometry, water-holding capacity (WHC), water absorption capacity (WAC), water absorption index (WAI), water solubility index (WSI), oil absorption capacity (OAC), hydrophilic/lipophilic index (HLI), color, pasting properties, total polyphenol content (TPC), antioxidant activity (DPPH), reducing sugars content and dough-rising capacity were assessed. The addition of tiger nut improved total polyphenol content of blends, however, It was observed that the addition of tiger nuts raised the total polyphenol content of the mixtures, but this was not statistically significant despite as much as 25% of tiger nuts. Oppositely, antioxidant activity was gradually improved with increasing tiger nut content. Pasting properties were impacted by tiger nut addition, lowering both pasting viscosity and trough viscosity, however, final viscosity was not particularly affected, being lowered by less than 15%. The highest water absorption was noted for 100% tiger nut both for WHC and WAC, however, WAI was the lowest for this sample. All the blends with tiger nut revealed improved dough-rising profile.