Starches from Different Tiger Nut Varieties: A Comparative Study of Multi-Scale Structural Characteristics, Functional Properties, and In Vitro Digestibility.

Youkang Chen, Chenghao Liu, Zhuqing Zhao, Runhua Ji, Yang Yang, Xuebo Liu, Min Zhang, Yutang Wang

Abstract read

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Article in Foods (Basel, Switzerland), 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

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8 authors.

Youkang ChenCollege of Food Science and Engineering, Northwest A & F University, Yangling 712100, China.

Chenghao LiuCollege of Food Science and Engineering, Northwest A & F University, Yangling 712100, China.

Zhuqing ZhaoCollege of Food Science and Engineering, Northwest A & F University, Yangling 712100, China.

Runhua JiCollege of Food Science and Engineering, Northwest A & F University, Yangling 712100, China.

Yang YangCollege of Food Engineering, Harbin University of Commerce, Harbin 150028, China.

Xuebo LiuCollege of Food Science and Engineering, Northwest A & F University, Yangling 712100, China.

Min ZhangChina Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, Beijing 100048, China.

Yutang WangCollege of Food Science and Engineering, Northwest A & F University, Yangling 712100, China.ORCID 0000-0002-1097-4365

Funding

Cross-Innovation Open Project of Food Flavor and Health, Beijing Technology & Busi-ness University FFHCI-2025049Key Research and Development Program of Shaanxi Province, China No. 2024NC-YBXM-130National Key Research and Development Program of China No. 2025YFF1107800Shenzhen Natural Science Foundation JCYJ20240813151903005

6 · The paper itself

Abstract

Tiger nuts are rich in various nutrients, with starch being a key component that holds potential for applications in foods with lower digestibility. However, the varietal dependence of their functional properties has not yet been comprehensively characterized. In this study, starches from different tiger nut varieties-Yunnan Large-seeded Tiger Nut (YLL), Yunnan Small-seeded Tiger Nut (YSL), and Zhongyousha No.1 (ZYS)-were systematically analyzed to investigate differences in their multi-scale structures, functional properties, and digestibility. The results revealed significant varietal differences in amylose content (22.82-26.99%), granule size (D

Indexed as

in vitro digestionresistant starchstructure–property relationshiptiger nut starch

Identifiers

PMID42279703

DOI10.3390/foods15111915

PMCPMC13257118

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LicenceCC BY

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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.