Effect of Baking on Stability of Phenolic and Flavonoid Compounds and Quality of Tigernut Enriched Crackers

Document Type : Original Article

Authors

1 Department of Food and Dairy Science & Technology, Faculty of Environmental Agricultural Sciences, Suez Canal University, Egypt.

2 Department of Food Science, Faculty of Agriculture, Zagazig University, Egypt.

Abstract

Tigernut is considered a good source of bioactive compounds as well as its health benefits and nutritive
value. In the present study, tigernut tubers were dried, milled to produce tiger nut flour (TNF) and incorporated in
crackers, replacing 10, 20, 30 and 40% of wheat flour to formulate samples TF1, TF2, TF3 and TF4. Total phenolic
contents, physical, chemical and sensory characteristics of the produced crackers were determined. The phenolic and
flavonoid compounds in TNF and TF4 were identified and quantified by HPLC. The results showed that TNF addition
gradually increased the total phenolic contents of TF1, TF2, TF3 and TF4 samples to be 1.33, 1.39, 1.44 and 1.51 mg
GAE/g, respectively compared to that of control sample (1.29 mg GAE/g). Pyrogallol, ellagic and benzoic were the
predominant phenolic compounds, whereas luteo-6-arbinose-8-glucose and acacetin were the major flavonoid
compounds in the tigernut crackers. The increase in TNF ratio led to an increase in the nutritional value but also
negatively affected the physical properties of crackers by reducing spread ratio and breaking force. All crackers samples
had satisfactory sensory acceptance except that contained 40% TNF.

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