Asian Journal of Food Research and Nutrition

The influence of using Tiger Nut (chufa tubers) flour (TNF) as a partial substitute of Wheat Flour 72% extraction (WF) to improve the functional properties of breadsticks was explored in this study. Substitution levels by TNF were 0 (control sample), 10, 20, 30 and 40%. Breadsticks were analyzed for their proximate compositions, rheological properties, color measurements, sensory attributes and texture profiles. Arrival time, dough-development time, stability, elasticity and proportional number were significantly increased, however, water absorption, degree of softening, extensibility and energy were decreased with increasing the level of TNF. Blending of TNF with WF resulted in a significant increase in fat, fiber and ash contents but protein content was decreased. The crust of breadsticks samples supplemented with different levels of TNF had lower L* and b* values and the reduction increased as the fortification level increased. With the increase in the level of TNF in the formulation, the sensory attributes for color, taste, texture, flavor and overall acceptability of breadsticks increased. Measurement of breadsticks texture showed that hardness, cohesiveness, adhesiveness and chewiness values decreased when TNF content in the breadsticks formulation increased. The results shown that added 10, 20, 30, and 40% TNF were the most superior for production of breadsticks with no adverse effect on the physical and sensory properties. The objective of this study is to produce high nutritive breadsticks supplemented with different levels of TNF.