Influence of Stabilizing Additives and Maltodextrin on the Physicochemical and Functional Properties of Spray‐Dried Tiger Nut Milk

Tiger nut milk is a nutritious plant‐based beverage with potential as a valuable food ingredient; however, its short shelf life limits its practical use in food formulation. This study evaluated spray drying as a practical strategy for producing a stable tiger nut milk powder and determined the effects of stabilizing additives on the physicochemical and functional properties. Tiger nut milk was extracted from tiger nuts and spray dried without additives, with whey protein and xanthan gum or with whey protein, xanthan gum and varying levels of maltodextrin. Spray drying produced sugary, white powders with low moisture and water activity. Compared with raw tiger nuts, the powder exhibited higher protein, ash and carbohydrate contents, while lipid and dietary fiber contents decreased. Applying whey protein and xanthan gum significantly increased powder lightness, reduced moisture content and water activity, improved solubility, and significantly enhanced the viscosity and stability of reconstituted tiger nut milk powder. Maltodextrin further improved lightness and solubility, decreased water activity and hygroscopicity, and increased dispersion stability, despite showing lower viscosity with increasing maltodextrin content. Thermal and moisture sorption analyses indicated lower enthalpy and free water availability in powders containing additives, respectively. The results show that tiger nut milk is well‐suited to spray drying, with stabilizing additives allowing key quality attributes to be tailored for use in beverages, instant mixes and related dry food ingredients.

Practical Applications

Spray drying serves as a practical method to reduce tiger nut milk moisture, enhancing its shelf life, convenience and versatility, creating more possibilities for tiger nut utilization as a nutritious ingredient.