Abstract:
This study aims to explore and improve the quality of fermented tiger nut milk by
investigating effects of enrichment with tiger nut proteins or dairy proteins mixed with
xanthan gum on the microbiological, physicochemical and sensory properties.
Enrichment with tiger nut protein decreased pH of the base system, increased microbial
lag time and reduced acidification rate. Dairy proteins marginally increased the viable
counts of starter culture and significantly increased acidification rate. Tiger nut milk
enriched with tiger nut protein remained liquid after fermentation, whilst dairy protein
enrichment caused formation of semi-solid, yogurt like gels. Fermented gel systems
containing sodium caseinate showed higher gel stiffness and lower whey drainage than
gels with whey protein enrichment. However, fortification with whey proteins resulted
in stirred products of higher viscosity. Frequent sensory descriptors for fermented tiger
nut milk was sweet, watery, brown, almond, phase separation, woody and nutty.
Fortification with dairy proteins resulted in sensory attributes that may be pivotal for
improving the properties of fermented tiger nut milk
