Stability, nutritional composition, and antioxidant properties of surfactant-assisted enzymatically extracted tiger nut milk

Abstract

Abstract This study evaluated the effect of surfactant-assisted enzymatic extraction on the quality of tiger nut milk (TNM). TNM was extracted from tiger nuts using different concentrations of xylanase (0.010–0.100%) and Tween 20 (0.005–0.010%). The yield, stability, nutritional, antioxidant, and sensory properties of the samples were determined. The yield of TNM significantly increased, by 32.72–50.67%, following surfactant-assisted enzymatic extraction. Optimum yield and stability of TNM were obtained using 0.010% xylanase and Tween 20. Enzymatic extraction significantly increased total sugar and flavonoids, however, starch, dietary fibre, protein, carotenoids, lycopene, total phenolic content, and antioxidant properties reduced significantly. The incorporation of Tween 20 stabilised these parameters. There was no significant difference in panellists' preference for the control (sample extracted without enzyme and surfactant), enzymatically-extracted, and surfactant-assisted enzymatic extracted samples in mouthfeel and aroma, however, the surfactant-assisted enzymatic extracted sample was most preferred in colour, consistency, taste, and overall acceptability. Using surfactant-assisted enzymatic extraction could prove invaluable for the production of TNM.