Cellulose synthesis from germinated tiger nut residue and its application in the production of a functional cookie

Abstract

In this study, cellulose was synthesized from the residue obtained after germinating tiger nuts for 0, 48, 72 or 96 h. The infuence of the synthesized cellulose (0%, 2%, or 5%) on the quality of clove extract laden-cookies was evalu ated. The optimum structure, morphology, and thermal prop erties of cellulose were obtained after geminating tiger nuts for 72 h. Adding cellulose to the dough stabilized the total phenolic, favonoid, and protein contents and radical scav enging activity during the baking operation. The addition of 2% cellulose generally enhanced the hydration, pasting, and viscoelastic properties of the dough. However, 5% cellulose negatively afected the highlighted properties, culminating in poorer textural and sensory properties of the cookies pro duced therefrom. Germination could be efective in modify ing the properties of cellulose from tiger nuts; thus, enhanc ing its application in the prod