Enriching Tiger Nut Milk with Sodium Caseinate and Xanthan Gum Improves the Physical Stability and Consumer Acceptability

Tiger nut milk (TNM) shows limited colloidal stability, which affects consumer acceptability in many parts of the world where tiger is cultivated. In this study, addition proteins and hydrocolloids was used for improving impact on physical properties acceptance reported. Enriching TNM by 3 g/100 g sodium caseinate 0.1 xanthan gum successfully impeded creaming serum formation resulted a decrease instability index from 0.408 ± 0.023 to 0.015 0.00 after applying forced sedimentation at 3000 x 2 h. After enrichment, viscosity increased 3.0 0.10 mPa.s 285 18 remained stable elevated storage temperature. Flash profiling emerging descriptors namely sweet, sediment, watery, raw. Hedonic assessment 82 consumers showed that plain had lowest rating concerning particular sensory attributes acceptance. Enrichment more viscous, sweet thick products, leading higher ratings acceptability. Thus, enriching caseinates promising dispersion stability