The effect of cryogenic grounding on liquid milk produced from tigernut at different temperatures

Thesis Abstract

Abstract
The aim of this study was to investigate the effect of cryogenic grounding on liquid milk produced from tigernut at different temperatures. Tigernut milk has gained popularity due to its nutritional benefits and potential as a dairy alternative. Cryogenic grinding, a process that involves the use of liquid nitrogen to cool materials to extremely low temperatures before grinding, has been suggested to improve the quality of food products by preserving the bioactive compounds. In this study, tigernuts were ground using cryogenic grinding at various temperatures (-40°C, -80°C, and -120°C) and compared to traditional grinding methods. The results showed that cryogenic grinding at different temperatures significantly influenced the physicochemical properties of tigernut milk. The pH, titratable acidity, and viscosity of the milk varied with the grinding temperature, with the -80°C treatment showing the most favorable results. The cryogenically ground tigernut milk also exhibited improved color attributes, with lower browning index values compared to traditionally ground milk. Additionally, the cryogenic grinding process helped to preserve the bioactive compounds in tigernut milk, such as phenolic compounds and antioxidants, which contribute to its health benefits. Furthermore, sensory evaluation tests indicated that tigernut milk produced from cryogenically ground tigernuts was preferred by the panelists in terms of taste, aroma, and overall acceptability compared to traditionally ground milk. The lower temperatures used in cryogenic grinding were found to minimize heat-induced damage to the tigernut milk, resulting in a fresher and more natural flavor profile. Overall, the findings of this study suggest that cryogenic grinding at -80°C can enhance the quality of tigernut milk by preserving its physicochemical properties, bioactive compounds, and sensory attributes. The use of cryogenic grinding in the production of tigernut milk offers a promising approach to improve the overall quality and consumer acceptance of this dairy alternative. Further research is warranted to optimize the cryogenic grinding parameters and scale up the production process for commercial applications.