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Showing results for Nazir Kizzie-Hayford
Research
How storing tiger nuts at different temperatures can change their milk quality
(Original Title: Storage temperature of tiger nuts (Cyperus esculentus L) affects enzyme activity, proximate composition and properties of lactic acid fermented tiger nut milk derived thereof.)
Dr.Nazir Kizzie-Hayford | Published on: February 10, 2021
Research themes: #Product Development
This study investigates how different storage temperatures affect the nutrients, enzymes, and fermentation of tiger nuts and their milk. Refrigerating tiger nuts increases certain enzyme activities but lowers sugar content, while storing them at warmer temperatures increases sugars but decreases fats. When tiger nuts are stored at warmer temperatures, their milk ferments faster and develops a sweeter and sourer taste, offering potential for quicker and more flavorful production of tiger nut milk.…
Research
Enhancing tiger nut milk for better stability and consumer appeal
(Original Title: Enriching Tiger Nut Milk with Sodium Caseinate and Xanthan Gum Improves the Physical Stability and Consumer Acceptability)
Dr.Nazir Kizzie-Hayford | Published on: August 23, 2023
Research themes: #Food Science
Tiger nut milk (TNM) faces challenges with its stability (i.e. uneven distribution of suspended particles such as proteins, fats, and other solids), affecting consumer satisfaction, especially in regions where tiger nuts are grown. This study aimed to improve TNM stability and assess its impact on physical properties and consumer preferences. By adding 3 g/100 g sodium caseinate (“milk protein”) and 0.1 g/100 g xanthan gum (“thickening agent” or “food thickener”) to TNM, its ability to be stable (and not separate), nutritional quality, and the satisfaction of customers was increased significantly.…