Please use this identifier to cite or link to this item: http://hdl.handle.net/123456789/5138
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dc.contributor.authorKizzie-Hayford, Nazir-
dc.contributor.authorJaros, Doris-
dc.contributor.authorSchneider, Yvonne-
dc.contributor.authorRohm, Harald-
dc.date.accessioned2021-03-23T17:37:53Z-
dc.date.available2021-03-23T17:37:53Z-
dc.date.issued2014-
dc.identifier.issn23105496-
dc.identifier.urihttp://hdl.handle.net/123456789/5138-
dc.description8p:, ill.en_US
dc.description.abstractA standard method for the extraction of tiger nut milk has been introduced. It has been shown that, although milling duration improves the yield of tiger nut milk solids and its nutrient composition, there is a quantifiable loss of nutrient in the pressing residue during milk extraction. Milling duration improved the colloidal stability of the milk against creaming during 16 h of storage. A higher milling intensity resulted in the aggregation of biological polymers which resulted in colloidal destabilization. Milling improved the lightness and stability and reduced browning rate of the tiger nut milk during storage. This report is important for the production of tiger nut milk of consistent and comparable characteristics. Milling has been introduced as a processing method for the qualitative and quantitative modulation of the properties of tiger nut milk. It is recommended to develop further strategies to improve the colloidal stability of tiger nut milk as a beverageen_US
dc.language.isoenen_US
dc.publisherUniversity of Cape Coasten_US
dc.titleCharacteristics of tiger nut milk: effects of millingen_US
dc.typeArticleen_US
Appears in Collections:Department of Biochemistry

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