The Effect Of Different Thickening Agent On The Physicochemical Properties Of Gluten-Free Pasta Made Using Tiger Nuts

Abstract

The food industry is very interested in tiger nuts, a plant tuber that is endemic to Mediterranean coastal regions and rich in minerals, lipids, carbs and starches. The growing demand for nutritious and palatable gluten-free alternatives has led to interest in using tiger nuts to enhance the nutritional value of gluten-free noodles due to their superior nutrient content. However, the influence of various thickening agents on the physicochemical properties of these gluten-free noodles made from tiger nuts remains inadequately understood. This study investigates the effect of different thickening agents on the physicochemical properties of gluten-free pasta made using tiger nut flour.