Enrichment of chips with fibre from a tiger‐nut (Cyperus esculentus) milk co‐product at ‘source of fibre foods’ and ‘high fibre content foods’ levels: impact on processing, physico‐chemical and sensory properties

摘要: The impact of integrating a tiger‐nut milk co‐product into the wheat chip production process for enriching fibre content to meet European recommendations ‘source foods’ and ‘high was studied. Four different flours, based on their composition particle size, were obtained from co‐product. Wheat flour substituted at 5%, 10% 20% levels with co‐product, processing, physico‐chemical sensory properties In baking phase, mass loss more marked samples (42%) than control (34%), but differences diminished after tempering time (33%) by absorbing moisture environment. This effect related increased chips surface (≈43%) in forming phase because dough retraction decreased. as source produced alterations processing its should be taken account. However, positively impacted consumer acceptability.