Abstract
Tigernut (Cyperus esculentus) tuber is a new starch resource. In this study, the preparation, composition, granule morphology, crystal structure, pasting properties, functional properties, and gel properties of tigernut tuber starch (TTS) were systematically investigated. Its application in steamed bread production was also evaluated. It was found that TTS granules were spherical and oval with an average size of 18.53 ± 0.61 μm. Although its amylose content and crystallinity were close to corn starch (CS), it belonged to C-type starch. The final and setback viscosities of TTS were significantly superior to those of CS and potato starch (PS), indicating its strong retrogradation tendency. The excellent freeze-thaw stability of TTS was also observed, which might be related to its outstanding gel properties. Although the addition of TTS reduced the color and volume of steamed bread, it could significantly enhance the chewiness and crumb structure of steamed bread when the addition amount was appropriate. Practical applications The physicochemical properties of tigernut (Cyperus esculentus) tuber starch and its application in steamed bread are systematically introduced in this study. It can provide a reference for the comprehensive utilization of tigernut and prompt the application of tigernut tuber starch.
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